By examining fruit physiology, cell structure, antioxidant systems, and gene expression, researchers found that moderate low-temperature storage preserves firmness, slows ripening, and enhances antioxidant defenses in \u2018Tainong No.1\u2019 mango. The findings uncover the biological mechanisms behind temperature-based preservation and provide practical guidance for cold-chain transport of tropical fruits.<\/p>\n
Mango (Mangifera indica) is one of the world\u2019s most widely cultivated tropical fruits, prized for its rich flavor and nutritional value. However, as a climacteric fruit, mango continues to respire and ripen after harvest, making it highly susceptible to rapid softening, water loss, and decay. In tropical regions, most mangoes are transported at ambient temperatures around 26\u201330\u00b0C, which accelerates ripening and shortens shelf life. Low-temperature storage is widely used to slow fruit metabolism, but tropical fruits are vulnerable to chilling injury if temperatures drop too low. While previous observations suggested that 12\u00b0C could preserve \u2018Tainong No.1\u2019 mango, the biological mechanisms behind this effect remained unclear.<\/p>\n
A\u00a0study\u00a0(DOI:10.48130\/tp-0025-0034)<\/a>\u00a0published in\u00a0Tropical Plants<\/a>\u00a0on\u00a028 January 2026 by Yuanzhi Shao & Wen Li\u2019s team, Hainan University, demonstrates that storage at 12 \u00b0C effectively preserves postharvest mango quality by enhancing antioxidant defense and maintaining reactive oxygen species homeostasis, providing a scientific basis for optimizing cold-chain management of tropical fruits.<\/p>\n In this study, researchers systematically evaluated the effects of storage temperature (12 \u00b0C vs. 30 \u00b0C) on postharvest mango quality over 24 days by combining physiological measurements, microscopic observation of pulp cell structure, biochemical assays of antioxidant compounds, enzyme activity analysis, gene expression profiling (qRT-PCR), and multivariate correlation analysis. Quality parameters including color (a*, b*), total soluble solids (TSS), titratable acidity (TA), weight loss, firmness, respiration rate, malondialdehyde (MDA), reactive oxygen species (ROS), phenolics, flavonoids, and vitamin C were monitored alongside antioxidant enzyme activities (APX, SOD, PAL, POD) and related gene expression. The results showed that although visual differences were minor during the first 12 days, mangoes stored at 30 \u00b0C exhibited rapid yellowing after 16 days, whereas fruit at 12 \u00b0C retained color, reflecting suppressed chlorophyll degradation. TSS at 30 \u00b0C rose sharply and peaked at day 16 before declining, while at 12 \u00b0C it increased gradually; TA decreased much faster at 30 \u00b0C but remained significantly higher at 12 \u00b0C. Microscopy revealed that pulp cells stored at 12 \u00b0C maintained intact cell walls and starch granules even at 24 days, whereas those at 30 \u00b0C showed early wall thinning, starch depletion, and eventual collapse. Physiologically, weight loss reached over 17% at 30 \u00b0C but remained below 4% at 12 \u00b0C, and firmness decline was markedly delayed at 12 \u00b0C. The respiratory peak occurred on day 16 at 30 \u00b0C but was postponed to day 24 at 12 \u00b0C, extending the preclimacteric phase. Biochemically, 12 \u00b0C storage reduced MDA and ROS accumulation while maintaining higher vitamin C, phenolics, and flavonoids. Antioxidant enzymes exhibited stronger or more sustained activity at 12 \u00b0C, supported by upregulation of genes such as MiAPX1, MiAPX2, MiSOD1, and MiSOD2. Correlation analysis confirmed that ROS and MDA positively correlated with weight loss and softening, whereas SOD, phenolics, and flavonoids were negatively associated with ROS, demonstrating that 12 \u00b0C storage preserves mango quality by enhancing antioxidant defense and maintaining redox homeostasis.<\/p>\n The findings provide practical guidance for mango cold-chain logistics. Maintaining storage temperatures near 12\u00b0C can significantly extend shelf life while avoiding chilling injury. This temperature allows mangoes to be harvested earlier, transported over long distances, and ripened at destination markets with reduced losses.<\/p>\n ###<\/p>\n References<\/p>\n DOI<\/p>\n 10.48130\/tp-0025-0034<\/a><\/p>\n Original Source URL<\/p>\n https:\/\/doi.org\/10.48130\/tp-0025-0034<\/a><\/p>\n Funding information<\/p>\n This research was funded by the Hainan Province Agricultural Reclamation Team Joint Innovation Project (Grant No. HKKJ202432), the National Key Research and Development Program Project (Grant No. 2023YFD2300803\u20137), and Hainan University Mango Industry Technology System Construction Project.<\/p>\n About\u00a0Tropical Plants<\/a><\/p>\n