150 crates of chemical-ripened mangoes seized: 8 ways to identify artificially treated ones

Mango season is here, and as the demand for the king of fruits is soaring high, the scope for market players to do adulteration and artificial ripening is also increasing. As per the latest report, in a major push to ensure food safety, the Food and Drug Administration (FDA) of Goa launched an intensive inspection drive targeting mango wholesale units in Siolim and the Mapusa Sub Yard.

As a part of the crackdown, the team inspected 15 wholesale units and collected 28 fruit samples, including mangoes and bananas. During the inspection, suspicious substances were discovered at two units in Mapusa, raising concerns over chemical ripening of fruits.
It is also reported that FDA seized 180 crates of mangoes and around 450 kilograms of bananas. The fruit samples have been sent for laboratory analysis to check for harmful chemical residues that may cause severe health issues and risks.

This is an every year drill, where food authorities raid the market places to seize the artificially ripened mangoes. As per the Food Safety and Standards Authority of India (FSSAI) calcium carbide, a chemical used to ripen mangoes, has carcinogenic properties and is often used in welding. It is cheap and easily available in local markets, leading to its indiscriminate use for ripening mangoes. As per experts, the chemical has traces of arsenic and phosphorus hydride, which may result in vomiting, diarrhea, weakness, ulcers on the skin, permanent eye damage, and shortness of breath. It can also affect the neurological system. Take a look at these 8 ways to identify artificially ripened mangoes.

Artificially ripened mangoes tend to have a uniform color and may appear more yellow or orange than naturally ripened mangoes. They may also have a slightly shiny appearance.

Naturally ripened mangoes have a sweet, fruity smell, while artificially ripened mangoes may have a chemical or a different odour.

Artificially ripened mangoes may feel softer or mushier than naturally ripened mangoes. It happens because the chemicals used in the ripening process can break down the cell walls in the fruit, making them softer.

If the mangoes have external damage, such as bruises or spots, due to the injection of chemicals, avoid them. Natural mangoes are less likely to have these types of external blemishes.

As per experts, artificially ripened mangoes may have a bland or strange taste. If the mango tastes off or has an unpleasant aftertaste, it may have been artificially ripened.

Put the mangoes in a bucket of water. If the mangoes sink, they are naturally ripened. If they float, they are harvested artificially.

Add some baking soda to the water, and then soak the mangoes in the mixture for 15-20 minutes. After soaking, once you wash the mangoes, and if the color of the mango changes, there are chances that they are chemically treated or polished.

As per the Alphonso Mango website, one can use this test as well. All you need to do is light a match stick and bring it near the box of mangoes, and if it is chemically treated, it may catch fire or leave sparkle traces on the food's surface. This method is very risky; hence, one should avoid trying it at home without taking any preventive measures or in the absence of adults and guardians at home.

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