
Soaking mangoes in ozone water for 10 minutes helps preserve their freshness for longer - Photo: ECU
Scientists at Edith Cowan University (ECU - Australia) have discovered that soaking mangoes in ozone water for 10 minutes before refrigeration can extend their shelf life by two weeks, double the usual time, while significantly reducing cold spoilage, according to ScienceDaily on July 17.
"Increasing the shelf life of mangoes is crucial for growers and businesses, helping to reduce post-harvest losses and extend the product's time to market," said Dr. Mekhala Vithana, a lecturer at the School of Science at ECU.
An estimated 20% of Australia's mango crop is damaged along the supply chain. Therefore, the research team focused on exploring environmentally friendly and cost-effective technologies to minimize post-harvest losses.
The team conducted research on the Kensington Pride mango variety, popular in Australia. After dipping the mangoes in ozone water for 10 minutes before refrigerating them at 5 degrees Celsius, the team found that they could keep the mangoes fresh for longer with less cold spoilage.
Typically, Kensington Pride mangoes can only be stored for about two weeks without ripening at 13°C. Unripe mangoes harvested should not be stored below 12.5°C as they are sensitive to cold temperatures and easily spoil. However, mangoes soaked in ozone water for 10 minutes can be preserved well for up to 28 days, with a 40% lower risk of cold spoilage compared to untreated mangoes.
Ozone is a compound widely used for disinfecting fruits and vegetables. Dr. Vithana stated that this technology can be implemented on-site, is cost-effective, and safe for workers.
The research team hopes to conduct further studies on other mango varieties to test their response to ozone technology, and to further minimize overall mango losses during long-term cold storage.
Source: https://tuoitre.vn/phuong-method-don-gian-giup-bao-quan-xoai-tuoi-lau-ca-thang-2025071814002159.htm






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