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The 10-Minute Mango Hack That Extends Shelf Life For Nearly A Month
Study Finds ^ | July 17, 2025 | Dr Mekhala Vithana, Edith Cowan University

Posted on 07/18/2025 9:45:07 AM PDT by Red Badger

In A Nutshell

Researchers found that dipping mangoes in ozonated water for 10 minutes before refrigeration reduced cold-related fruit damage by over 60%.

The treatment extended storage life from the typical 14 days to up to 28 days without affecting taste or quality.

This method boosts the fruit’s natural antioxidant defenses, helping it survive cold temperatures better. The technology is simple, chemical-free, and compatible with existing post-harvest washing systems, making it a practical tool to cut food waste and expand market reach.

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PERTH, Western Australia — Mango lovers might soon find their favorite tropical fruit staying fresh much longer, thanks to a surprisingly simple treatment that researchers say could transform the global food industry. Scientists in Australia have discovered that dipping mangoes in ozonated water for just 10 minutes before refrigeration can extend their storage life by up to 28 days while dramatically reducing the fruit damage that leads to massive food waste.

According to researchers, roughly 22% of Australia’s mango production ends up in landfills, contributing to food waste that generates about 3% of the country’s annual greenhouse gas emissions. Globally, mangoes face similar losses throughout the supply chain due to their notorious sensitivity to cold temperatures and rapid spoilage.

Why Mangoes Hate the Cold

The problem lies in a condition called “chilling injury,” which is essentially frostbite for fruit. When mangoes are stored below 55°F (12.5°C), their cell membranes break down, creating unsightly grayish, scald-like discoloration on the skin that makes them unmarketable even when the flesh inside remains perfectly edible. This temperature sensitivity has long limited how long mangoes can be stored and how far they can travel to reach consumers.

Researchers at Edith Cowan University tested a deceptively simple solution: treating mature green “Kensington Pride” mangoes with ozonated water before cold storage. Ozone, a form of oxygen that occurs naturally in the atmosphere and can be generated on-site, has antimicrobial properties and breaks down quickly into harmless oxygen.

The study involved 256 mangoes divided into four groups – one control group and three treatment groups that received 10, 20, or 30-minute dips in water containing 1 milligram of ozone per second. After treatment, the mangoes were stored at 41°F (5°C) for either 21 or 28 days, then ripened at room temperature until ready to eat.

Ten Minutes Changes Everything

Results were striking across multiple measures. The 10-minute ozone treatment proved most effective, reducing chilling injury symptoms by more than 60% and cutting weight loss by nearly 20% compared to untreated mangoes. Perhaps most importantly for commercial applications, the treatment maintained fruit quality without affecting taste: the mangoes’ sugar content and acidity remained unchanged.

The ozone treatment works by essentially training the fruit’s natural defense systems. Brief exposure to ozone creates mild stress in the fruit, which then triggers protective antioxidant enzymes that form a molecular defense network. These enzymes help maintain cell membrane integrity when the fruit faces the stress of cold storage.

The treatment’s effectiveness varied by duration, with the 10-minute application proving superior to longer exposures. Researchers theorized that while brief ozone exposure activates beneficial stress responses, longer treatments might create excessive stress that could compromise the fruit’s natural defenses.

What Is Ozonated Water?

The Basics: Ozonated water is regular water that has been infused with ozone gas (O3), a form of oxygen with three oxygen atoms instead of the usual two. Ozone occurs naturally in Earth’s atmosphere and is what gives the air that fresh, clean smell after a thunderstorm.

How It’s Made:

Ozone is created artificially using electrical devices called ozone generators, which pass electricity through oxygen or air. The process splits regular oxygen molecules (O2) and reforms them into ozone (O3).

Safety:

Unlike harsh chemicals, ozone breaks down naturally into regular oxygen within minutes to hours, leaving no harmful residues. It’s been used for decades to purify drinking water and sanitize swimming pools.

Can You Buy It?

Small ozone generators for home use are available online and in specialty stores, typically ranging from $50 to several hundred dollars. However, the specific concentration and treatment time used in this mango study would require commercial-grade equipment. For now, this technology is primarily intended for industrial food processing facilities rather than home kitchens.

Current Uses:

Beyond research applications, ozonated water is already used commercially to wash fruits and vegetables, sanitize food processing equipment, and treat water supplies.

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Real-World Impact for Industry

Australia’s mango industry, dominated by the “Kensington Pride” variety that accounts for 43% of production, could see dramatic reductions in post-harvest losses. More significantly, the technology could enable mangoes to reach distant markets that were previously inaccessible due to the fruit’s short shelf life.

Unlike gaseous ozone treatments that require specialized equipment and longer exposure times, aqueous ozonation can be easily integrated into existing post-harvest washing and cooling processes. The equipment needed to generate ozonated water can be controlled on-site, making it practical for commercial adoption.

From an economic perspective, the ability to store mangoes for up to 28 days instead of the typical two weeks at standard storage temperatures could change distribution networks. Producers could access markets previously too distant to reach, while retailers could reduce inventory losses and offer consumers consistently high-quality fruit.

Environmental Benefits Beyond the Fruit Bowl

Beyond extending shelf life, the ozone treatment addresses mounting environmental concerns about food waste. In Australia alone, horticultural waste including mangoes accounts for roughly half of all food waste, making innovations that reduce spoilage particularly valuable for climate goals.

The technology’s environmental friendliness adds to its appeal. Ozone breaks down naturally into oxygen, leaving no chemical residues on the fruit. This contrasts with other post-harvest treatments that may involve synthetic chemicals or leave unwanted residues.

While the research focused specifically on Kensington Pride mangoes, the underlying mechanisms suggest the treatment could benefit other mango varieties and potentially other tropical fruits sensitive to chilling injury. The researchers noted that their work represents the first demonstration of aqueous ozonation’s effectiveness in reducing chilling injury in mangoes.

A simple 10-minute water treatment that can nearly double storage life while maintaining quality represents exactly the kind of practical innovation the food industry needs to tackle mounting waste and food security challenges.

Paper Summary

Methodology

Researchers at Edith Cowan University studied 256 mature green ‘Kensington Pride’ mangoes in a controlled experiment. The mangoes were divided into four groups: one control group washed only with tap water, and three treatment groups dipped in ozonated water (1 mg ozone per second) for 10, 20, or 30 minutes. Each group had four replications with 16 fruit per replication. After treatment, mangoes were stored at 5°C (41°F) for either 21 or 28 days, then ripened at room temperature until ready to eat. Researchers measured chilling injury symptoms, weight loss, fruit quality parameters, antioxidant enzyme activities, and various biochemical markers throughout the storage and ripening periods.

Results

The 10-minute ozone treatment proved most effective, reducing chilling injury incidence by 40.5-41.4% and severity by 42.9-62.5% compared to controls. Weight loss decreased by 18.4-21.8%, while fruit quality parameters like sugar content and acidity remained unaffected. The treatment enhanced antioxidant enzyme activities and reduced harmful compounds indicating cell membrane damage. All ozone treatments successfully extended storage life to 28 days compared to the typical 2-week limit, with the 10-minute treatment showing the best overall performance.

Limitations

The study focused solely on one mango variety (‘Kensington Pride’) grown in Western Australia, limiting generalizability to other varieties or growing regions. The research was conducted during 2023 using fruit from a single commercial orchard. Long-term commercial viability, cost-effectiveness, and potential effects on other fruit varieties were not examined. The study also did not investigate the optimal ozone concentrations or explore potential variations in treatment effectiveness across different harvest times or fruit maturity levels.

Funding and Disclosures

The research was funded by the Early-Mid Career Researcher Grant Scheme 2023 (G1006485) from Edith Cowan University, Joondalup, Western Australia. The authors declared no competing interests. Open Access funding was enabled and organized by CAUL (Council of Australian University Librarians) and its Member Institutions.

Publication Information

This study was published in Plant Growth Regulation journal with the DOI: 10.1007/s10725-025-01358-8. The paper was published on July 1, 2025. The research was conducted by Mekhala Dinushi Kananke Vithana, Mahmood Ul Hasan, Hafiz Muhammad Shoaib Shah, and Zora Singh from the School of Science at Edith Cowan University in Western Australia.


TOPICS: Agriculture; Business/Economy; Food; Gardening
KEYWORDS: mango

1 posted on 07/18/2025 9:45:07 AM PDT by Red Badger
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To: Red Badger

2 posted on 07/18/2025 9:47:45 AM PDT by Larry Lucido
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To: Red Badger

Let me check the pantry for some extra O3...


3 posted on 07/18/2025 9:49:37 AM PDT by BBQToadRibs2
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To: Red Badger

Chutney goes with just about anything. At least around my house.


4 posted on 07/18/2025 9:50:09 AM PDT by ComputerGuy
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To: ComputerGuy

Just don’t put it on a pizza, or some here on FR will lose their minds...................


5 posted on 07/18/2025 9:51:34 AM PDT by Red Badger (Homeless veterans camp in the streets while illegals are put up in 5 Star hotels....................)
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To: Red Badger

If you don’t eat your mango in 14 days you’re probably not going to eat it in 28. Take that 10 minutes and slice it up, so when you think about eating it you don’t have any work to do.


6 posted on 07/18/2025 9:53:01 AM PDT by discostu (like a dog being shown a card trick)
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To: discostu

I just want a ‘freestone’ mango..............


7 posted on 07/18/2025 9:53:42 AM PDT by Red Badger (Homeless veterans camp in the streets while illegals are put up in 5 Star hotels....................)
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To: Red Badger

8 posted on 07/18/2025 9:56:41 AM PDT by gundog (The ends justify the mean tweets. )
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To: Red Badger
"Just don’t put it on a pizza, or some here on FR will lose their minds..."

Or their lunches.

9 posted on 07/18/2025 9:57:05 AM PDT by Joe 6-pack
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To: Red Badger

Darn you Red Badger, I’ve misplaced my mind and it’s all your fault. I’ve looked in the cupboard, pantry, freezer and even the sock drawer (a favorite hiding spot of mine) and it’s GONE!! All your fault.


10 posted on 07/18/2025 10:12:55 AM PDT by BipolarBob (The Weather Bureau announced they will shut down the entire Sharknado early warning system and staff)
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To: All

Grilled Chili Mangoes
A bit of char adds to these grilled chili mangoes; releases juices and marries in perfect chili flavor. Top with cilantro for the perfect, sweet, summer treat.

Ing 4 ripe mangoes 1 ½ tbsp neutral veg oil 2 tsp fresh lime juice 1 tsp k/salt ½ tsp cayenne 1 tsp chili powder 1 tbsp lime zest ¼ cup chp cilantro

Instructions Heat grill on high. Stand peeled mango upright and slice off one side, keeping knife close to center pit. Repeat, creating two halves of fruit. Continue peeling and cutting mangoes to get eight large pieces of fruit. Place two skewers into each for stabilization; set on b/sheet. Drizzle w/ oil and lime juice, turning fruit to evenly coat. Sprinkle w/ salt, cayenne, and chili powder. Place over direct heat and grill til slightly charred, 8-12 min. Once char marks are seen, remove to servers. To serve, sprinkle with lime zest and cilantro.

11 posted on 07/18/2025 10:14:46 AM PDT by Liz (')
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To: Red Badger
When mangoes are stored below 55°F (12.5°C), their cell membranes break down, creating unsightly grayish, scald-like discoloration on the skin that makes them unmarketable even when the flesh inside remains perfectly edible.

But apparently while edible it is not tasty.

Otherwise they would just be shipped to the canning plant where no one cares how the skin looks.

12 posted on 07/18/2025 10:23:11 AM PDT by Harmless Teddy Bear ( Not my circus. Not my monkeys. But I can pick out the clowns at 100 yards.)
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To: Red Badger

I never understood why anyone would want a mango when they could have, say, a peach.


13 posted on 07/18/2025 10:28:53 AM PDT by enumerated (81 million votes my ass)
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To: BipolarBob

😁...........................


14 posted on 07/18/2025 10:36:58 AM PDT by Red Badger (Homeless veterans camp in the streets while illegals are put up in 5 Star hotels....................)
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To: Red Badger

Now tell me how to have figs last a week.


15 posted on 07/18/2025 11:13:05 AM PDT by KC Burke
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To: KC Burke

Mine do in the fridge.........


16 posted on 07/18/2025 11:16:01 AM PDT by Red Badger (Homeless veterans camp in the streets while illegals are put up in 5 Star hotels....................)
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To: Red Badger

Or...just don’t eat mangos.


17 posted on 07/18/2025 11:34:13 AM PDT by DPMD
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To: DPMD

I love mangoes but the seeds are messy...............


18 posted on 07/18/2025 11:41:24 AM PDT by Red Badger (Homeless veterans camp in the streets while illegals are put up in 5 Star hotels....................)
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