Revolutionizing Mango Storage: 10-Minute Ozone Treatment Doubles Shelf Life
Scientists at Edith Cowan University have made a groundbreaking discovery. They found that a simple 10-minute dip in ozonated water can dramatically extend the shelf life of mangoes by up to two weeks, while also reducing spoilage by 40%. This innovative technique, known as aqueous ozonation, effectively prevents the chilling injuries that typically occur during the cold storage of tropical fruits.
The research, spearheaded by Dr. Mekhala Vithana, revealed that Kensington Pride mangoes, which typically last only 14 days at 13°C, can have their storage life extended to 28 days with significantly less damage when treated with ozone.
This breakthrough is particularly significant considering the current state of mango production and waste in Australia. Approximately 20% of Australian mango production is currently lost or wasted, and horticultural produce accounts for 50% of total food waste in the country.
The ozone treatment is not only effective, but also cost-efficient and environmentally friendly. It can be seamlessly integrated with existing post-harvest processes. This technology has the potential to revolutionize mango storage and distribution, providing growers and traders with a longer market window and significantly reducing food waste in the supply chain.
Source: ScienceDaily