A recent study by researchers at Hainan University has identified 12°C (54°F) as the optimal storage temperature for mangoes, significantly extending their shelf life. Storing mangoes at this temperature slows ripening, preserves moisture, and maintains important antioxidants, thus reducing spoilage during transport. In comparison, mangoes stored at warmer temperatures of 26°C (79°F) to 30°C (86°F) ripen too quickly, leading to moisture loss and deterioration. The researchers monitored various factors, including fruit color, firmness, and sugar content, revealing that mangoes at 12°C retained their color and firmness longer, while those at 30°C yellowed rapidly and lost structural integrity. Notably, the study found that mangoes stored at 12°C had lower levels of malondialdehyde (MDA) and reactive oxygen species (ROS), which are indicators of cellular damage. Enhanced antioxidant enzyme activity was observed, suggesting that cooler temperatures activate the mango's internal defense mechanisms. These findings provide valuable insights for the mango industry, potentially reducing waste and improving the efficiency of cold-chain logistics.