For many, summer means the arrival of the king of fruits - the mango. As temperatures increase, so does the anticipation of enjoying a sweet, juicy and fragrant mango. Unfortunately, along with the excitement of biting into a brilliant mango is the increasing concern of artificial ripening .



To satisfy consumer demand and produce high profits, some illegal practices under FSSAI scrutiny are using chemical agents that allow them to artificially ripen mangoes before their natural time. Although they may appear to be perfect, mangoes that have been artificially ripened by chemical means pose serious risks to your health. By staying informed and choosing trusted sources, consumers can better protect their well-being and enjoy nature's seasonal bounty without compromising their overall health and safety.



Why artificial ripening of mangoes is a growing concern

Every harvest season, experts in food safety warn about the dangers associated with the increased sales of ‘first of season’ mangoes due to consumer demand exceeding the natural supply. As a result, mango distributors are under tremendous pressure to meet the demand from consumers and restaurants.



, the use of Calcium Carbide for fruit ripening is strictly prohibited. Despite this, authorities continue to conduct raids on mandis and storage facilities where illegal ripening persists. Choosing produce from certified, reputable sources is your primary defence against these illegal practices of ripening mangoes. Chemical ripening methods are typically used by growers of unripe, dark green mangoes. The purpose of these chemicals is to change the colour of the mango quickly and deceive consumers into thinking it is sweet and fully ripe. In reality, these mangoes have not had time to develop the natural sugar content of the mango.



What is the reason for the ripening of mangoes

Ethylene, the natural plant hormone, is responsible for the natural ripening of mangoes by inducing the release of the sugars and acids needed to develop the natural flavour of the mango during the ripening process. The process produces a classic mango flavour.



Unfortunately, illegal chemical processes use Calcium Carbide(a harmful chemical) to allow mango farmers to induce the production of acetylene gas by layering unripe, green mangoes between ripened bananas. Using this gas to artificially induce ripening will change the colour of the mango's skin to yellow within 24 hours, but will not change the inside of the mango(the inside will remain hard and tasteless); additionally, chemical residue from using Calcium Carbide will remain on the outside and in the flesh of the mango.



Ways to identify artificially ripened mangoes

You don’t need a laboratory to identify a chemically-ripened mango; your eyes will be your best tools at the fruit market.




The uniformity test: Nature is not uniform. A mango that has ripened as a result of natural processes will have many different colours - some blue, some yellow, etc. However, if the mango is very bright-yellow and uniform all over (i.e., perfectly yellow), beware! There is a very high probability that the mango has been artificially ripened.



The texture check: Look at how the mango’s skin feels when you touch it with your fingers. A mango that ripened naturally will feel soft to the touch at all times. An artificially ripened mango, on the other hand, will often feel ‘mushy’ in some places and very hard in others, or very soft overall, but, in both cases, lacking the firmness associated with a naturally-ripened mango.



The stem discolouration: Pay attention to the area surrounding the stem/stalk of the mango. When a mango has been artificially ripened, this area of the mango usually shows some form of darkening, charring, or dry decay.



Other simple kitchen hacks

If you have already bought mangoes, do these quick kitchen tests first:




The water test: Put your mango in a bowl of water. A mature, naturally ripened mango will sink to the bottom. An artificially ripened mango will float because it hasn't become as dense as a naturally matured one.




The smell test: A ripe mango should have a sweet, floral scent. If you cut open the mango and do not get that mouthwatering scent or smell something ‘sharp,’ ‘metallic,’ or any other unpleasant odour, do not eat it!



Ways to purchase the right mangoes

Protecting your health doesn't mean giving up on mangoes. Follow these guidelines to stay safe:

• Purchase mangoes in their growing season; avoid purchasing fruit that is offered at atypical times during the year. If you wait for mangoes to come into their peak growing season, it will provide you with the best chance of obtaining a high-quality fruit.


• Make sure to buy from well-known stores, reputable farmers' markets, and other businesses rather than anonymous roadside vendors, if at all possible.


• Always wash your mangoes. You should even soak mangoes in a bowl of clean water before peeling or cutting them. Soaking will help eliminate chemical residue on the surface of the mangoes.

However, no home method is 100 per cent effective at removing chemical residues from artificially ripened fruit. If you suspect a mango has been treated with chemicals, the safest choice is to avoid consuming it entirely.