Hot Water and Salicylic Acid Treatment Extends Mango Shelf Life and Preserves Nutritional Quality

A recent study published in *Scientific Reports* indicates that treating mangoes with a combination of hot water and salicylic acid effectively maintains fruit quality during the postharvest period. Researchers found that this dual-treatment approach delays ripening, reduces weight loss, and preserves the nutritional profile of the fruit compared to untreated samples.

The study details how the application of heat and salicylic acid influences the physiological changes that occur after harvest. By utilizing hot water, the researchers aimed to manage surface pathogens, while the salicylic acid acted as a signaling molecule to regulate the fruit’s internal ripening processes. The data shows that mangoes subjected to this combined treatment exhibited firmer textures and higher levels of antioxidant activity over the storage duration. Furthermore, the researchers observed a decrease in the rate of decay and a more stable sugar-to-acid ratio, suggesting that the treatment slows the metabolic breakdown typically associated with fruit senescence.

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Date: June 7, 2026

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GOAI