ISLAMABAD: With mango season in full swing, markets are flooded with vibrant fruits, but concerns about artificial ripening methods persist.
Experts caution that some mangoes are chemically ripened using substances like calcium carbide, which pose serious health risks including skin irritation and respiratory problems.
Spotting the Differences: Natural vs. Chemical Ripening
To identify naturally ripened mangoes, check for a mix of yellow, green, and brown spots that indicate gradual ripening. Chemically ripened mangoes often display a uniform, glossy yellow color.
Texture is another clue: natural mangoes feel firm yet slightly soft with a substantial weight, while chemically ripened ones may feel overly soft or even collapse when pressed.
A simple water test can also help—naturally ripened mangoes usually sink due to denser pulp, whereas chemically treated mangoes tend to float, indicating more air inside.
Health Risks and Safety Tips
Calcium carbide, commonly used to hasten ripening, emits acetylene gas, which can cause gastrointestinal issues and long-term health hazards.
While some traders use ethylene gas, a natural hormone, excessive exposure still poses risks.
Health experts advise consumers to carefully inspect mangoes for color, texture, and weight before buying.
These simple steps help shoppers avoid harmful chemicals and enjoy the authentic taste of mangoes safely.
