Comparing the preservation effects of various treatments on mangoes: systematic review and network-meta-analysis.

BACKGROUND: Consumers' awareness of the nutritional value and quality of fruits is constantly improving, yet postharvest decay and nutrient loss problems seriously affect the taste and commercial value of the fruits. In order to explore effective preservation methods, a network-meta-analysis was conducted based on the Bayesian random-effects model in this study to systematically evaluate 24 fresh-keeping treatments. The study focused on ten quality indicators and four physiological metabolic indicators after storage for 7 ± 1 day. The treatment effects were quantified using standardized mean differences (SMD), and the effects were ranked using the surface under the cumulative ranking curve area (SUCRA). RESULTS: Different preservation methods had specific advantages for multiple physiological/quality indicators of mangoes, and biogenic materials and nano-composite materials demonstrated good application prospects in mango preservation. Among them, sodium alginate (SA) and carboxymethyl cellulose (CMC), ε-polylysine hydrochloride (ε-PLLH) complex are the most effective in inhibiting the degradation of titratable acid (TA), but these treatment methods cannot inhibit the activity of the peroxidase (POD). The zinc-carbon quantum dots-polyvinyl alcohol (Zn-CQDs-PVA) film had the best effect on the accumulation of total soluble solids (TSS), and 400 μg mL-1 carvacrol treatment ranked first in maintaining fruit firmness. 1-Methylcyclopropene (1-MCP) treatment could significantly inhibit malondialdehyde (MDA) accumulation, reduce respiratory rate, and delay the postharvest senescence process of mangoes. CONCLUSION: There are multiple preservation methods for mangoes that can achieve overall preservation effects. Therefore, in commercial production, specific preservation targets such as maintaining appearance quality, preserving nutrients, and regulating physiological metabolism can be targeted to select preservation methods. © 2026 Society of Chemical Industry.