A review of storage temperature and relative humidity effects on shelf life and quality of mango (Mangifera indica L.) fruit and implications for nutrition insecurity in Ethiopia

Abstract

Mangoes possess significant potential for reducing global malnutrition, including in Ethiopia. Nevertheless, challenges with postharvest losses hinder mango production and utilization in Ethiopia. This review assesses the potential effects of temperature and relative humidity on the shelf life and quality of mango and its implications for nutrition insecurity in Ethiopia. The average mango production worldwide ranges from 15 to 20 tons per hectare, whereas in Ethiopia, it’s around 7.2 tons per hectare. Regulating temperature and humidity preserves the freshness of mangoes and prolongs their shelf life. Cooler storage slows ripening and decay, but temperatures below 12°C can harm quality. Therefore, it is recommended to maintain ripening mangoes within a temperature range of 20–23°C to achieve optimal quality. Delaying post-harvest cooling leads to a loss of one day of shelf life for every hour, emphasizing the importance of maintaining storage facilities at humidity levels of 90–95%. In Ethiopia, inadequate control of temperature and humidity leads to a decline in mango yield and quality. Contrarily, the malnutrition rate is on the rise within the nation, and there are no contemporary storage facilities built for the purpose of storage. In Ethiopia, the lack of government initiatives to introduce modern postharvest technologies in key regions contributes to ineffective temperature and humidity control systems. Therefore, it’s crucial for research institutions and other organizations to embrace comprehensive approaches to address this issue.

Keywords

• chilling injury
• hot water treatment
• mature green mangoes
• respiration rate
• ripening mangoes