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

Yohannes Gelaye

doi:10.1515/opag-2022-0296

Article Open Access

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

Yohannes Gelaye

Published/Copyright: June 21, 2024

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From the journal Open Agriculture Volume 9 Issue 1

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

1 Introduction

The mango, belonging to the Anacardiaceae family and Sapindales order, is renowned as one of the most adaptable and extensively cultivated fruit crops across tropical and subtropical areas, among the 73 genera in its family [1,2]. It is thought to have begun in Southeast Asia, with over 1,000 varieties identified globally [3]. Mango cultivation spans around 3.7 million hectares globally, ranking second among tropical fruit crops and fifth among all fruit crops worldwide, following citrus, banana, grape, and apple [4,5]. Asian countries are noted to contribute the most (77%) to worldwide production, with Americans accounting for 13% and African countries for 10% [1]. For example, mango is recognized as Ethiopia’s second most economically significant fruit crop, following only banana in terms of its widespread cultivation [1]. The mango reigns as a fruit monarch due to its exquisite flavor, nutritional richness, and crucial role in bolstering food and nutrition security, especially in nations like Ethiopia facing significant challenges in this regard [6].

Although Ethiopia shows substantial potential for mango cultivation, its current yearly output and efficiency are notably low, despite an estimated potential crop yield of 20–30 tons per hectare. Factors such as genetic variations and environmental conditions are cited as primary influences contributing to this low productivity in Ethiopia [7]. Moreover, fruits like mangoes are noted for their high perishability due to their moisture levels [8]. So, it shows elevated metabolic activity when compared to other non-fruit crops like seeds [9]. In Ethiopia, challenges persist in regulating indoor and outdoor temperature and humidity, coupled with ineffective postharvest technologies managing mango respiration and metabolism, resulting in notably short mango shelf life for consumers, retailers, and wholesalers [10]. The fruit’s quality is said to be poor. Throughout the production process, a notable amount of moisture and essential nutrients are reportedly lost, leading to a short shelf life and minimal quality [11]. Furthermore, there hasn’t been adequate exploration into the factors that contribute to the low quality of subordinates and their short shelf life in Ethiopia. Thus, this work was aimed to review how temperature and relative humidity could impact the shelf life and quality of mango fruit, and how these factors might relate to nutrition insecurity in Ethiopia.

2 Review methodology

In the course of performing a literature review, I employed diverse approaches. I referred indexed journals sourced from Scopus, Web of Science (WoS), and PubMed databases. The selection criteria mainly targeted articles released post-2018/2019, while omitting pertinent data and books (Graph 1). Consequently, the review materials were selected spanning the years, led by indexes and respective protocols. Overall, more than 70 papers were reviewed to write this article. Of which 28 articles (43%) and 12 articles (18.4%) were sourced from Scopus, and WoS, respectively. However, the year wise-scrutiny shows that, most of the articles were published between 2018 and 2021/2022 (Graph 1). Moreover, the majority of the examined studies concluded that temperature and relative humidity exert substantial influence on the shelf life and quality of mangoes worldwide, including in Ethiopia.

Graph 1

Graphical illustrations showing strategies for collecting articles related to temperature and relative humidity effects on shelf life and quality of mango.

3 Origin and distribution of mango in Ethiopia

The mango (Mangifera indica L.), originating over 4,000 years ago in the sub-Himalayan plains of the Indian subcontinent, is primarily cultivated in India, China, Thailand, Indonesia, Pakistan, and was introduced to Ethiopia during the early 20th century, possibly through trade routes and colonial influences [12]. Mango cultivation in Ethiopia is mainly focused in warmer lowland regions like the eastern and southern parts, where favourable climatic conditions support optimal growth and fruit production [13]. In Ethiopia, mango cultivation is characterized by a diverse range of varieties, reflecting the country’s agro-ecological diversity [14]. Different mango cultivars are grown in various parts of the country, each adapted to the local environmental conditions and preferences of farmers and consumers. The livelihood of small-scale farmers in Ethiopia is reported to highly supplement by the sale of mango seedlings as well as fruits [15]. This diversity in mango varieties contributes to the rich tapestry of flavours and textures available in the Ethiopian mango market. According to the central statistical agency (CSA) report of 2021, a total of 151,331.24 tons of mangoes were produced from 20,783.1 ha of land [16]. In Ethiopia, mango yields average around 7.2 tons/ha, significantly lower than the global average of 15–20 tons/ha, attributed to factors such as inadequate infrastructure, limited access to improved varieties and technologies, pest and disease pressures, and erratic climatic conditions [17,18]. The distribution of mango cultivation in Ethiopia is influenced by factors such as climate, soil type, and market demand [19]. Mango orchards are commonly found in regions with relatively low altitudes and warm temperatures, where the growing season is longer and frost is rare [20]. Transportation access and urban proximity influence mango cultivation distribution by easing market access and facilitating sales [21].

Despite its potential, mango production in Ethiopia faces various challenges, including limited access to improved varieties, inadequate infrastructure, and post-harvest losses due to poor handling and storage practices [19]. However, efforts are being made to promote the expansion of mango cultivation through research and development initiatives, improved agronomic practices, and market linkages, with the aim of harnessing the full potential of this tropical fruit in Ethiopia’s agricultural landscape.

4 Dietary uses, medicinal and nutritional benefits of mango

Mango is very popular by consumers because of its fresh and processed products [22]. Mature whole fruit is told as the main product of mango which can be eaten as raw or processed form [23]. Whereas, green unripe fruit is used to make chutneys, pickles, curries, and dehydrated products such as mango powder, and beverage [24]. Similarly, ripe fruits are stated to be processed into canned and frozen slices, pulp, concentrate, and other dried products [25]. In mango fruit dietary fibers, vitamins, minerals, and poly-phenolic compounds are described to be found (Figure 1). Mango is mentioned as a very good source of vitamin A and carotenoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin (Figure 1). In 100 g of fresh mango fruit, 765 mg of vitamin A is reported to be obtained, showcasing its rich content, while simultaneously highlighting its antioxidant properties and essential role in vision, as characteristic of both vitamin A and carotenoid compounds [26]. Maintaining healthy mucus membrane and skin are also reported as some of the benefits of vitamin A [27]. Consumption of mango fruits rich in carotene is also told to protect the body from lung and oral cavity cancers [28].

Figure 1

Nutritional benefits of mango fruit (Short summary).

Since fresh mango is a very rich source of potassium, it is important to control the heart bit and blood pressure [29]. Fresh mango is also a good source of vitamin-B6, vitamin C and vitamin E (Figure 1). For example, consumption of fresh mango rich in vitamin C helps the body to develop resistance to infectious diseases and scavenge harmful free radicals [30]. Mango peels are also reported to be rich in phytonutrients, such as pigment antioxidants like carotenoids and polyphenol [31]. In addition to its fruits, flowers, seeds, leaves, and bark have been reported to exhibit diverse medicinal properties and health benefits [32]. Overall, mangoes offer health benefits including chronic inflammatory reduction, antiviral and antibacterial effects, immunomodulation, gastrointestinal health, and metabolic mediation [33].

5 Nutrition insecurity in Ethiopia

Ethiopia’s prolonged drought and food insecurity have long-term impacts on the lives of its impoverished communities, reducing self-sufficiency. Currently, above 15 million Ethiopians’ are reported to be nutrition and food insecure due to natural disasters (EL Niño) and man-made (armed conflict), low agricultural input, land degradation, population pressure, instability) activities [34]. Moreover, a projected 40% of the population in Ethiopia still consumes less than the least possible daily requirement of calories [35]. Mango postharvest losses exacerbate undernourishment, particularly affecting the significant minority of Ethiopians residing in fragile ecosystems or with limited access to affordable imported food [36]. Thus, producing and maintaining the quality of mangoes in Ethiopia is the paramount strategy to reduce food and nutrition insecurity in the country.

6 Impact of storage temperature and relative humidity on mango shelf life and quality

In Ethiopia, proper storage conditions are vital for preserving the freshness and market value of mangoes, which are highly perishable [37]. Keeping mangoes at 10–13°C with 85–90% humidity can prolong shelf life by slowing ripening and lowering disease risk [38]. Ethiopia’s experience with mango storage underscores the importance of infrastructure development and technological innovation in enhancing post-harvest handling practices [39]. Despite the challenges posed by limited resources and infrastructure, efforts have been made to improve storage facilities and transportation networks to preserve mango quality from farm to market [40]. Ethiopia’s strategic location opens mango export opportunities, demanding rigorous quality control throughout the supply chain, with vital storage conditions ensuring freshness and nutritional value during transport [41,42]. Correspondingly, negative temperatures pose a significant threat to the shelf life and quality of mangoes in Ethiopia [43]. Exposure to freezing temperatures can induce cellular damage, leading to fruit decay and loss of firmness [44]. Prolonged exposure to cold temperatures can disrupt the natural ripening process, resulting in uneven ripening and altered flavor profiles [45]. Protective measures like insulation or frost protection are crucial to maintain quality standards in Ethiopia’s mango industry, given mangoes’ susceptibility to cold damage [46]. Ethiopia aims to be a reliable source of high-quality mangoes by prioritizing post-harvest management and investing in infrastructure and technology, supporting economic growth and agricultural sustainability [47]. In general, the impact of storage temperature and relative humidity on mango shelf life and quality cannot be overstated, especially in the context of Ethiopia’s mango industry [48]. Ethiopia invests in mango sector to boost global presence, address food security, and drive rural development.

7 Manipulation of temperature and relative humidity: Effects on mango respiration rate and shelf life

Mango respiration, vital for post-harvest quality, is affected by temperature, humidity, and maturity, governing oxygen consumption and carbon dioxide production [49]. The manipulation of temperature and relative humidity profoundly influences the respiration rate and shelf life of mangoes [50]. In Ethiopia, grasping these effects is crucial for optimizing post-harvest management, particularly temperature control, which directly affects mango respiration and biochemical reactions [51]. Lower temperatures can slow down respiration rates, thereby extending the fruit’s shelf life by reducing metabolic activity and delaying senescence [52]. Additionally, maintaining appropriate relative humidity levels helps prevent moisture loss from the fruit, which can lead to dehydration and shriveling, further preserving mango quality [8]. Ethiopia invests in modern storage with temperature and humidity control to improve post-harvest handling, minimize losses, and enhance mango quality for market advantage [53]. Furthermore, the effects of temperature and relative humidity manipulation extend beyond immediate storage conditions to impact the entire supply chain [54]. Proper management of these parameters during transportation and storage facilities ensures that mangoes retain their freshness and nutritional value until they reach consumers [55,56].

In Ethiopia, improving transportation and implementing cold chain management reduce food loss, enhance market access, and boost mango industry competitiveness, stressing the critical role of post-harvest temperature and humidity control [57]. Ethiopia’s investments in infrastructure and technology optimize its mango sector, fostering economic growth and sustainability. Solar radiation monitoring is crucial for quality and shelf life, particularly in regions like Ethiopia, where mango cultivation is significant, due to its documented impact on ripening and overall fruit quality [58]. By deploying monitoring systems that track solar radiation levels, farmers can make informed decisions regarding optimal harvesting times [59]. Excessive solar radiation speeds up fruit ripening and sunburn risk, decreasing shelf life and quality [60,61]. Conversely, inadequate exposure to sunlight can hinder the development of desirable flavor compounds and pigments, impacting both taste and visual appeal [62].

In Ethiopia, where mangoes are a valuable export commodity, maximizing quality and extending shelf life is essential for market competitiveness [63,64]. Solar radiation monitoring aids farmers in balancing sunlight exposure and protection for optimal mango condition during transportation [65]. Using real-time solar radiation data, farmers adjust practices to preserve Ethiopian mango quality, enhancing agricultural sustainability and profitability [66]. Establishing weather monitoring in African mango-producing regions, like Ethiopia, provides insights into environmental factors affecting mango quality and shelf life [67]. By continuously monitoring air temperature, humidity, and precipitation, alongside soil moisture and nutrient levels, farmers can gain a holistic understanding of the conditions influencing mango growth and ripening [68]. Integrating leaf parameter analysis, like chlorophyll content and stomatal conductance, offers vital insights into mango tree physiology, optimizing cultivation practices [69]. Through comprehensive analysis of environmental and plant parameters, Ethiopian mango farmers can implement targeted interventions to enhance quality and extend shelf life [70]. Adapting irrigation schedules with soil moisture data optimizes water for healthy growth and fruit development, while monitoring leaf parameters detects stress early for timely action [71]. Leveraging weather monitoring and analyzing key parameters, farmers employ evidence-based strategies to mitigate risks and maximize post-harvest longevity and market value [72]. The integration of weather monitoring and analysis has led to optimized cultivation, healthier trees, higher-quality fruit, and enhanced market competitiveness in Ethiopia’s mango industry [73]. In Ethiopia, integrating weather monitoring and wind analysis is crucial for preserving mango quality, helping farmers anticipate and mitigate risks of physical damage during storms or high-wind events [74]. Understanding wind dynamics aids strategic placement of protective structures, preserving fruit integrity, extending shelf life, and ensuring quality among Ethiopian mango producers, while storage knowledge informs optimal preservation techniques. Factors such as temperature, humidity, and ventilation affect mango quality, helping determine the ideal storage conditions for freshness and longer shelf life (Table 1). This information guides post-harvest handling, ensuring mangoes reach consumers in optimal condition, reducing waste and boosting industry profitability.

Table 1

Optimal Mango harvesting conditions and effective storage stages

Sr. no.	Best conditions for mango harvesting	Stages for storage	References
1	Color: As mangoes ripen, their color shifts from green to shades of yellow, orange, or red, depending on the variety	After harvest (physiologically matured), mangoes should be handled carefully to avoid bruising and damage	[49]
2	Firmness: Mangoes should be firm yet yield slightly to gentle pressure, indicating maturity without being overly ripe	They should be stored in a cool, well-ventilated area with moderate humidity to maintain their freshness	[40]
3	Aroma: A sweet scent near the stem of mangoes can signal ripeness, but this can differ among varieties	Ideal storage temperatures range from 50 to 55°F (10–13°C), and humidity should be around 85 to 90%	[75]
3		Mangoes can be stored at these conditions for several days to a few weeks, depending on their maturity at harvest	[75]
4	Size: Mangoes should attain their full size for the variety without any signs of immaturity such as small or underdeveloped fruit		[76]
5	Taste: Although taste varies with personal preference and variety, ripe mangoes generally have a sweet and flavorful taste

8 Review gaps and future line of works

Currently, there is a lack of research on the effect of temperature and relative humidity pertinent to shelf life and quality of mango. Postharvest technologies and facilities are also continuing as major gaps in Ethiopia. The implication of temperature and relative humidity for nutrition insecurity in Ethiopia is not extensively comprehended. Moreover, societal insight about the effect of temperature and relative humidity related to shelf life and quality of mango are not studied in the country. Temperature and relative humidity estimation models are not developed to realize the effects on shelf life and quality of mango in the Ethiopian condition.

9 Summary and conclusions

The review concluded that cultivation of mangoes for economic, nutrition, and health benefits is prevailing globally, mainly in tropical regions. Mango is defined by its nutritional value, pleasant flavor, and taste and hence known as the king of fruits. The average yield of mango in the world is about 15–20 tons/ha while in Ethiopia it is still 7.2 tons/ha. Temperature and relative humidity management are the foremost activities used to extend the shelf life and maintain the quality of mango. Lower temperatures slow mango ripening and decay, but temperatures below 12°C cause rapid deterioration and quality loss due to chilling sensitivity, with mangoes stored below 13 and 10°C respectively facing chilling injury. In general, holding the ripening mangoes within the temperature range of 20–23°C is worthy to attain excellent appearance, palatability, and decay control. Correspondingly, in order to avoid fruit dehydration, the ripening or storage facility should be maintained within 90 to 95% of humidity of air. Ethiopia is one of the most nutrition impoverished countries. Due to poor temperature and humidity management, significant mango losses occur annually, while malnutrition rates soar, perpetuating Ethiopia’s ongoing paradoxes and dilemmas. There are no modern ware houses and storage facilities designed for fruits storage including mangoes. The Ethiopian government has overlooked modern postharvest technologies, leading to conventional facilities that ignore temperature and humidity effects, resulting in a loss of focus on utilizing such technology to address nutrition challenges. Thus, in order to fix the hindrances of temperature and relative humidity on shelf life and quality of mangoes, multidimensional engagements, particularly research and project works should be done by research and higher education institutions.

Acknowledgments

The author acknowledges the anonymous editors and potential reviewers for their valuable input for the script.

Funding information: The author states no funding involved.
Author contribution: The author confirms the sole responsibility for the conception of the study, presented results and manuscript preparation.
Conflict of interest: The author states no conflict of interest.
Data availability statement: Data sharing is not applicable to this article as no new data were generated in this study.

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Received: 2024-02-23

Revised: 2024-04-23

Accepted: 2024-04-23

Published Online: 2024-06-21

This work is licensed under the Creative Commons Attribution 4.0 International License.

Articles in the same Issue

https://doi.org/10.1515/opag-2022-0296

Keywords for this article

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

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