Here is a simple guide on how to identify such mangoes, understand the health concerns, and take preventive steps.

Why are mangoes artificially ripened?

To meet market demand and speed up transport and sales, some traders use chemical agents to ripen mangoes quickly. While approved ripening agents such as ethylene gas are considered safe when used correctly, the use of calcium carbide remains a major concern.

Calcium carbide is banned for fruit ripening in India. When it comes in contact with moisture, it releases acetylene gas, which mimics the ripening process but may contain traces of harmful substances such as arsenic and phosphorus.

Exposure to such chemicals can affect health, especially in children, older adults and people with respiratory conditions.

Health risks of artificially ripened mangoes

Consumption of mangoes ripened using unsafe chemicals may lead to:

• stomach pain and indigestion
• nausea or vomiting
• diarrhoea
• mouth irritation or ulcers
• headache and dizziness
• breathing discomfort in sensitive individuals

Long-term exposure to harmful residues may also increase the risk of neurological and digestive problems.

How to identify artificially ripened mangoes

1. Check the colour

Artificially ripened mangoes often appear uniformly bright yellow or orange with very little green patches.

Naturally ripened mangoes usually have uneven shades, with a mix of yellow, green and sometimes red blush depending on the variety.

2. Look for black spots or powder marks

Sometimes fruits ripened with chemicals may show black patches, white powder residue or unnatural spots on the skin.

3. Smell the fruit

Naturally ripened mangoes have a sweet, fruity aroma near the stem.

Artificially ripened fruits may have little smell or sometimes a faint chemical odour.

4. Feel the texture

A naturally ripened mango becomes soft gradually and evenly.

Artificially ripened ones may feel soft outside but hard or raw inside.

5. Cut and inspect

If the fruit is yellow outside but the flesh near the seed is pale, hard or sour, it may have been ripened artificially.

Prevention and safety tips

• Buy from trusted vendors or supermarkets
• Prefer seasonal local varieties
• Avoid fruits with suspicious bright colour or chemical smell
• Wash thoroughly under running water
• Soak the fruit in clean water for 30 minutes before use
• Peel the skin before eating
• Avoid giving suspicious fruits to children

Safe ripening at home

If the mango is raw, keep it in a paper bag or wrapped in newspaper at room temperature for 2-3 days. This helps it ripen naturally.

Avoid storing raw mangoes in sealed plastic bags.

What consumers should know

The Food Safety and Standards Authority of India (Food Safety and Standards Authority of India) has prohibited the use of calcium carbide for ripening fruits. Consumers can report suspected sale of chemically ripened fruits to local food safety authorities.

Eating mangoes from reliable sources and checking simple signs can help reduce health risks during the season.