Mangoes might soon last far longer on shelves and in fridges, thanks to a breakthrough from Edith Cowan University researchers. By dipping the fruit in ozonated water for just 10 minutes, scientists extended the cold storage life of mangoes up to 28 days while drastically reducing spoilage caused by chilling injury. Ozonated Water Gives Mangoes […]



Summary

Edith Cowan University researchers discovered that dipping mangoes in ozonated water for 10 minutes significantly extends their shelf life. This simple treatment allows mangoes to be cold-stored for up to 28 days, considerably longer than before. Importantly, the ozonated water also combats chilling injury, a common cause of spoilage in refrigerated mangoes. This breakthrough promises to reduce food waste, potentially benefiting both consumers and the agricultural industry by allowing for longer storage and wider distribution.

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