As the summer season has started, mangoes can be seen everywhere in the markets. Sometimes these mangoes turn out to be tasty, but there are times when they are just tasteless. While the demand for mangoes increases, sellers, business operators, and vendors leave no stone unturned to earn profit during this time. It has been found that these sellers use dangerous chemicals in the ripening of mangoes, which poses a serious threat to the public’s health.
Due to rising health concerns, the authorities have issued warnings to sellers and business operators against using illegal and unethical processes for ripening mangoes. These incidents also highlight the importance of increasing consumer awareness because many customers are unable to distinguish between fake and real fruits. Furthermore, the chemicals that are added are hazardous and can cause a variety of health problems, including cancer.
Here are four ways to identify chemically ripened mangoes: –
Checking the size of mangoes: Mangoes that have added toxic chemicals in them are smaller in size as compared to naturally ripened mangoes. These chemically intoxicated mangoes always have juice dripping from them.
Testing them in water: By putting mangoes in a bucket full of water, it can be identified whether they are chemically ripened or not. It has been found that chemically ripened mangoes will float on top when put in water, while naturally ripened mangoes will sink.
Checking the colour: Chemically ripened mangoes may have a surface that is a mix of yellow and green colour, with the green standing out from the yellow in some areas. On the other hand, organically ripened mangoes will be a continuous combination of green and yellow.
On cutting: On cutting the mangoes, if the juice is dripping from them, then it is a chemically ripened mango. It is also found that if someone consumes an artificially ripened mango, their taste buds will experience a slight burning sensation. People also experience stomach aches, diarrhoea, and throat burning on occasion.
The colour turns from green to orange, red or rosy, depending on the variety.The skin gives a little when pressed softly. If it is too mushy, the mango is over-ripe.
The colour turns from green to orange, red or rosy, depending on the variety.The skin gives a little when pressed softly. If it is too mushy, the mango is over-ripe.
During the process of ripening, the pigment present in the skin of the fruit changes and this cannot be reversed back. It is a chemical change as once the fruit ripens; it cannot turn raw again. The properties of raw fruit are different from the properties of ripe fruit.
The easiest way to pick ripe and sweet mangoes is to go the traditional way. Just pick up the mango and feel it with your hands. A ripe mango will feel softer while an unripe one will have a firm skin. You can also gently press the mango but don't press hard enough, as you don't want to dent the mango.
"Eating mangoes ripened with calcium carbide can pose significant health risks. Calcium carbide, often used for artificial ripening, contains traces of arsenic and phosphorus, which are harmful to human health. When ingested, fruits ripened this way can lead to various health issues.
Soaking method: Put the mangoes in a bucket of water. If the mangoes sink, they are naturally ripened. If they float, they are harvested artificially. Use baking soda: Add some baking soda to the water, and then soak the mangoes in the mixture for 15-20 minutes.
Mangos are typically 8–12 centimetres (3–5 inches) long and greenish yellow in color. The fruits can be round, oval, heart, or kidney shaped. Mango fruits are green when they are unripe. The interior flesh is bright orange and soft with a large, flat pit in the middle.
Physiological maturity can be judged by a combination of factors, including internal color change, firmness, SSC (degrees Brix percentage) and fruit shape. Full, rounded shoulders at the stem end may be an indicator that the mango was harvested physiologically mature and will ripen normally.
Your best bet is always to feel the mango with your fingers. When gently squeezed, a mango that's ripe and ready to eat should give slightly to pressure. If it's hard as a rock, it's not yet ripe.
Testing them in water: By putting mangoes in a bucket full of water, it can be identified whether they are chemically ripened or not. It has been found that chemically ripened mangoes will float on top when put in water, while naturally ripened mangoes will sink.
Artificially ripened mangoes may have external damage, such as bruises or spots, due to the use of chemicals. Natural mangoes are less likely to have these types of external blemishes. Artificially ripened mangoes may have a bland or strange taste compared to the sweet and flavourful taste of naturally ripened ones.
One of the most viral hacks to test your mangoes is to put them in a bucket of water and supposedly, if they're artificially ripened, they'll float to the top.
A mango is ready to eat when the skin color changes from being all green. As mangos ripen they turn yellow, orange, red and purple or any combination of these colors. Select slightly firm mangos (have a little give when squeezed) with a sweet aroma near the stem end.
Mangoes can and do ripen on the tree, but it's best to pick a mango while it's mature yet not quite ripe — about 100 days after flowering. The fruit has matured when the nose (the end opposite the stem) and shoulders have filled out. The mango should feel nice and firm, not squishy.
Mangoes take between 4–5 days to ripen at room temperature. But if you want fresh mango for your fruit salad ASAP, there are some tricks you can use to ripen a mango: Wrapped in a paper bag or newspaper. Uncooked rice or popcorn kernels.
Even if you end up with some unripe mangoes and can't/don't want to wait for them to ripen, mangoes can be enjoyed just how they are. The flavor of ripe mango, with its delectable sweetness, might be the most thought of and sought-after, but unripe mangoes have a sour-tart flavor that can be quite enjoyable, too.
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