Health experts are warning consumers to stay cautious during mango season, as some sellers use chemicals like calcium carbide to artificially ripen mangoes—posing serious health risks including skin irritation, respiratory problems, and gastrointestinal issues.
How to Tell the Difference Between Naturally and Chemically Ripened Mangoes
1. Colour Check
- Natural mangoes show a mix of yellow, green, and brown spots, suggesting a gradual, natural ripening process.
- Chemically ripened mangoes often appear uniformly bright yellow and may look unnaturally glossy.
2. Texture Test
- A naturally ripened mango feels firm but slightly soft and is generally heavy with juice.
- A chemically ripened mango may feel too soft or spongy, and might even collapse when gently pressed.
3. Water Test
- Naturally ripened mangoes will typically sink in water.
- Chemically ripened mangoes might float due to excessive air pockets, indicating forced ripening.
Health Hazards of Artificial Ripening
Calcium carbide—commonly used for quick ripening—releases acetylene gas, which can severely affect the nervous and respiratory systems. Even though ethylene gas, a naturally occurring plant hormone, is sometimes used instead, overexposure can still be harmful to health.
Expert Tips: Shop Smart
Experts recommend:
- Examining the colour, texture, and weight of mangoes before buying.
- Avoiding fruits that appear too perfect or ripen too quickly after purchase.
These small checks can help you enjoy mangoes safely and avoid exposure to dangerous chemicals.
Bonus Tip for Summer Hydration
While mangoes remain a seasonal delight, don’t miss out on summer coolers like the Watermelon Gond Katira drink—a refreshing and nutritious blend known for aiding digestion, hydration, and body cooling during hot weather.
