By Hemant Sharma Mango, often called the “King of Fruits”, is one of the most loved fruits in India. Its sweet taste and rich aroma make it a summer favorite. However, with the growing demand for mangoes, many sellers use artificial ripening methods to make raw mangoes look ripe and ready for sale. These mangoes may look attractive, but they are often unsafe and lack the natural flavor of farm-ripened fruits. As a smart consumer, it is important to know how to identify artificially ripened mangoes to protect your health and ensure you get the real taste of mangoes.
Why Artificial Ripening is Done?
- Faster Profits: Farmers and traders use chemicals like calcium carbide to speed up ripening and sell mangoes earlier in the season.
- Uniform Yellow Color: Chemicals make mangoes look evenly yellow, even if they are not naturally ripe.
- Shelf Attraction: Artificially ripened mangoes look glossy and appealing to buyers
Health Risks of Artificially Ripened Mangoes
- Calcium carbide releases acetylene gas, which may contain harmful traces of arsenic and phosphorus.
- It can cause headaches, dizziness, stomach upset, and long-term health issues.
- Children and pregnant women are especially at risk.
Key Signs to Identify Artificially Ripened Mangoes
1. Unnatural Uniform Color
- Artificially ripened mangoes often have an even yellow or orange color.
- Naturally ripened mangoes usually have patches of green, yellow, and red, showing a gradual ripening process.
2. Black or Grey Patches
- Mangoes treated with calcium carbide sometimes develop dark spots or patches on the skin.
- Naturally ripened mangoes rarely have such marks unless overripe.
3. No Aroma or Weak Smell
- A naturally ripened mango gives a sweet, fruity aroma near the stem.
- Artificially ripened mangoes have little to no smell or may smell slightly chemical-like.
4. Overly Soft Texture
- If the mango feels too soft and watery when pressed lightly, it might have been ripened with chemicals.
- Natural mangoes are firm but yield slightly to gentle pressure.
5. Powdery Residue
- Sometimes, traces of white or greyish powder may be seen on the surface of artificially ripened mangoes — a sign of calcium carbide residue.
6. Taste Difference
- Natural mangoes taste rich, sweet, and fibrous.
- Artificially ripened ones may taste bland, slightly sour, or metallic.
Home Test to Check Artificial Ripening
- Water Test: Put the mango in a bucket of water. Artificially ripened mangoes are often lighter and float, while natural ones sink (though this is not 100% reliable).
- Smell Test: Smell near the stem — natural mangoes always have a fruity aroma.
- Cut Test: Artificially ripened mangoes may look ripe outside but have an unripe, pale, or green center.
Safer Alternatives to Chemical Ripening
Some natural methods are used to ripen mangoes safely:
- Straw/Grass Ripening: Farmers keep raw mangoes in hay or straw, allowing ethylene gas (naturally released) to ripen them.
- Banana Method: Keeping raw mangoes with ripe bananas speeds up natural ripening, as bananas release ethylene naturally.
- Ethylene Chambers: Modern storage units use food-grade ethylene gas, which is safe and approved for ripening fruits.
Final Thoughts
Identifying artificially ripened mangoes is not difficult once you know the signs. Always check for color variation, natural aroma, texture, and patches before buying. Remember, naturally ripened mangoes may not look perfect, but they taste far better and are safer for your health. This summer, be a smart consumer and choose mangoes that bring you the true, juicy sweetness of nature without harmful chemicals.