Mangoes are one of the world’s most popular tropical fruits, prized for their sweet flavor and rich nutritional content. However, once harvested, mangoes continue to ripen quickly, making them susceptible to softening, loss of moisture, and spoilage during storage and transportation.
Now, researchers at Hainan University have discovered why storing mangoes at 12°C (54°F) dramatically extends their freshness without causing cold damage. Their research is tropical plantswe found that lower temperatures slowed ripening, preserved fruit structure, and activated mango’s natural antioxidant defenses.
This discovery could help improve cold chain transportation of tropical fruits while reducing waste and extending shelf life.
How does mango ripening change depending on temperature?
In many tropical regions, mangoes are typically transported at temperatures between 26°C (79°F) and 30°C (86°F). Although useful, these warm conditions promote respiration and ripening, softening the fruit and hastening its deterioration.
Scientists have long known that refrigerated storage can slow this process. However, tropical fruits such as mangoes are sensitive to cold damage when temperatures get too low. Previous observations suggested that 12°C was effective for preserving Tai Nong No. 1 mangoes, but researchers did not fully understand the biological reasons behind its effectiveness.
To investigate, the researchers compared mangoes stored at 12 degrees Celsius with fruits stored at 30 degrees Celsius for 24 days.
What researchers measured
Scientists used a wide range of tests to track how storage temperature affected mango quality. They monitored fruit color, firmness, weight loss, sugar content, acidity, respiration rate, and levels of reactive oxygen species (ROS), unstable molecules associated with cell damage.
The study also investigated antioxidant compounds such as vitamin C, phenols, and flavonoids. The researchers measured the activity of protective enzymes such as APX, SOD, PAL, and POD, as well as analyzed gene expression related to antioxidant defense systems.
The microscopic images allowed the team to examine changes inside the mango pulp cells over time.
Storing cold mangoes while maintaining their quality
Mangoes stored at 12°C and 30°C for the first 12 days were quite similar. However, after the 16th day, a big difference started to appear.
Fruits stored at 30°C turned yellow quickly, but mangoes stored at 12°C maintained their color longer because chlorophyll decomposition was much slower. Sugar content increased rapidly and then decreased in warm fruits, whereas mangoes stored at 12°C showed a slower and more stable increase.
The acidity also disappeared faster at 30°C. On the other hand, mangoes stored at 12°C retained much more acidity, which helped balance the flavor.
The physical condition of the fruit showed an even greater contrast. Mangoes stored at 30°C lost more than 17% of their weight, while fruits stored at 12°C lost less than 4%. Also, cold storage conditions cause much slower loss of hardness.
The researchers observed significant structural differences at the cellular level. Mangoes stored at 12°C retained intact cell walls and starch granules even after 24 days. In comparison, fruits stored at 30°C showed premature cell wall thinning, starch depletion, and eventually cell collapse.
Antioxidant defense function that prevents mango from spoiling
This study found that storage at 12°C reduced the accumulation of malondialdehyde (MDA) and reactive oxygen species, which are associated with oxidative stress and cell degradation.
At the same time, cooler temperatures keep levels of vitamin C, phenolics, and flavonoids high. In mangoes stored at 12°C, protective antioxidant enzymes remained active for a longer period of time.
Genetic analysis revealed increased activity of antioxidant-related genes, including MiAPX1, MiAPX2, MiSOD1, and MiSOD2. According to the researchers, these genes help strengthen the fruit’s natural defense systems, maintain redox balance, and reduce cell damage during storage.
Correlation analysis showed that higher ROS and MDA levels were associated with greater softening and water loss. In contrast, stronger antioxidant activity was associated with lower oxidative stress and better fruit preservation.
Impact on mango shipping and storage
The findings of this study provide practical guidance for the mango industry and cold chain logistics system. By maintaining storage temperatures around 12°C, mangoes may be able to be harvested earlier, transported longer distances, and ripened closer to the final market with minimal spoilage and quality loss.
This research was funded by the Hainan Provincial Agricultural Development Team Joint Innovation Project (Grant No. HKKJ202432), the National Key Research and Development Program Project (Grant No. 2023YFD2300803-7), and the Hainan University Mango Industrial Technology System Construction Project.
