With the arrival of summer, mango season begins, and everyone eagerly waits to enjoy the sweet, juicy fruit. However, not all mangoes available in the market are naturally ripened. Some traders, in their rush to make quick profits, use chemicals to artificially ripen the mangoes. While these chemically ripened mangoes might look appealing, they can be harmful to health. So, how can we identify naturally ripened mangoes and why should we avoid chemically ripened ones? Let’s take a closer look.
How to Identify Naturally Ripened Mangoes
There are a few simple ways to identify naturally ripened mangoes:
Color: Naturally ripened mangoes display a mix of yellow and green or sometimes a reddish hue. In contrast, chemically ripened mangoes tend to have an even bright yellow color, with occasional green or black spots.
Smell: Naturally ripened mangoes emit a sweet, natural fragrance. Chemically ripened mangoes, on the other hand, might have a sharp or faint smell, or no fragrance at all.
Touch: When you gently press naturally ripened mangoes, they feel soft. Chemically ripened mangoes are often either too soft or unnaturally firm to the touch.
Taste: Naturally ripened mangoes are very sweet and have no sourness. Chemically ripened mangoes are less sweet, and at times, they might even have a slight sour taste, causing a burning sensation in the mouth or throat.
Pulp: The pulp of a naturally ripened mango is vibrant yellow or orange, full of juice. Chemically ripened mangoes have a pale yellow or dark yellow pulp, with less juice.
Water Test (Float Test): Fill a bucket with water and drop the mangoes into it. Naturally ripened mangoes will sink to the bottom, while chemically ripened mangoes will float on top.
Baking Soda Test: Fill a bowl with water, add a small amount of baking soda, and place the mango in it for a minute. After removing the mango and washing it, if the color of the mango changes, it could be a sign that it has been artificially ripened.
Chemicals Used for Artificial Ripening and Their Dangers
The most common chemical used for artificially ripening mangoes is calcium carbide. When it reacts with moisture in the air, it releases acetylene gas, which hastens the ripening process. However, industrial-grade calcium carbide contains harmful impurities like arsenic and phosphorus, which can be dangerous to health.
Risks of Consuming Mangoes Ripened with Calcium Carbide:
- Neurological Effects: Acetylene gas can negatively affect the nervous system, leading to symptoms such as dizziness, headaches, sleep disturbances, and mental confusion.
- Digestive Issues: Consumption of these mangoes can lead to stomach pain, vomiting, diarrhea, and other gastrointestinal problems.
- Skin Reactions: Prolonged exposure to these chemicals may lead to skin problems such as rashes or pimples.
- Long-term Health Risks: The toxins in calcium carbide can damage the liver and kidneys, and some studies suggest that it could even contribute to the development of cancerous cells.
- In India, the use of calcium carbide for ripening fruits is banned, though the use of ethylene gas, a natural fruit ripening hormone, is allowed. Ethylene gas is much safer for human consumption and doesn’t pose significant health risks.
While enjoying mangoes during the season is a must, it’s equally important to be cautious about the potential health hazards. When buying mangoes, always check their color, smell, texture, and taste. If possible, perform a water or baking soda test to confirm their ripeness. Opting for naturally ripened mangoes is the best way to ensure a healthy and delicious treat. If you suspect a mango has been artificially ripened, washing it thoroughly, especially with warm water, may help reduce the harmful effects. However, the best option remains to avoid chemically ripened mangoes altogether.