New research from Edith Cowan University (ECU) offers promising news for mango growers, traders and consumers, identifying a simple and eco-friendly method to extend the shelf life of mangoes.
Led by Dr Mekhala Vithana from ECU’s School of Science, the study found that dipping mangoes in ozonated water for 10 minutes before cold storage at 5°C significantly reduces chilling injury and extends storage life by up to 28 days—double the current period.
Kensington Pride, Australia’s most widely grown mango variety, typically lasts 14 days in cold storage at 13°C. Lowering the temperature usually causes chilling injury. However, the use of aqueous ozonation improved the fruit’s chilling tolerance, reducing spoilage by 40 per cent.
Around 20 per cent of Australian mangoes are currently lost post-harvest. Dr Vithana said this new method could cut food waste, extend the market window and improve export potential.
Aqueous ozonation is already used for sanitising produce and is safe, cost-effective and scalable. Further research is planned to optimise the technique for commercial use and test it on other mango varieties.
