Chemically Ripened Mangoes: Mango season has arrived. Children and old people are all crazy about mangoes. While shikanji and chutney made from mango are the lifeblood of the summer season, the juice of ripe mango enhances the beauty of the plate. But recent reports of the presence of chemically ripened mangoes have raised serious food safety and health concerns. Authorities in cities like Hyderabad have seized large quantities of mangoes treated with artificial ripening substances, indicating the need for consumers to remain vigilant.

Read:- Cooking fruits with chemicals is now illegal: FSSAI’s strictness, complete ban on calcium carbide

According to doctors, consuming mangoes cooked with chemicals and other artificial substances can cause serious intestinal problems, mainly due to residues like arsenic and phosphorus.

What are chemically ripened mangoes?
Chemically ripened mangoes, often using banned calcium carbide, are characterized by uniform bright yellow peel, soft but firm pulp, and a slight chemical odor. These artificial methods are dangerous and can cause headaches, dizziness and digestive problems. This substance releases acetylene gas, which mimics the natural ripening process but may be unsafe.

Artificially ripened mangoes are often watery, bland or sour/lime-like in taste, while naturally ripened mangoes are sweet and juicy.

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