Artificially Ripening of Mangoes
Artificial ripening of Mango is a trend to cheat people unaware of it.
Please read the do's and don'ts of these artificial processes and how they affect us and our bodies.
If you have not purchased or tasted Alphonso Mangoes from us, you are missing the naturally ripened mango taste. If you might have purchased Alphonso Mango locally from a fruit shop near you, then there is a big possibility that you might be eating chemically ripened Mango.
GI tag certified Alphonso Mango.
This summer, enjoy naturally ripened mangoes from us. Our mangoes are certified by the Indian Government for Geographical Indication. With our license user as a Geographical Indication tag trader, we source mangoes from Geographical tag accredited farmers.
Summer comes with lots of delicacies and pampering your taste buds. Mango is one of them a sweet taste, delicious fruit with a pleasant aroma, a bright yellow delight.
Mangoes are packed with multiple Vitamins, Minerals, and Nutrients, with various antioxidants that promote your health and Vitamin C, which boosts your immunity level. While this is a bouquet of multiple vitamins, minerals, and nutrients, there are numerous chances that it may come loaded with various external toxic chemicals that some fruit vendors might have used for this process for quick money.
In a survey conducted by Local circle, about 68% of people have suggested that they don't trust mangoes, which they buy locally.
But it might be possible that you are eating Alphonso Mango, which chemically ripened, and it might be a dirty yellow fellow.
How Mangoes are ripened artificially
Artificial ripe mangoes are on the rise nowadays in India.
For quick money, most fruit vendors use chemicals to ripen mangoes fast as this chemical ripening process reduces the duration of natural mango ripening time.
It helps them to encash the opportunity citing the scarcity of fresh mango produce and demand by the customer in India and Globally.
In artificial ripening, unsaturated hydrocarbons (actually, some say it is a carbohydrate.
But this is the wrong assumption. Carbohydrate means Carbon, Oxygen, and Hydrogen.
Hydrocarbons are carbon and hydrogen both liberates energy in the form). Such as acetylene and ethylene.
It can help encourage Mango in the ripening process and color change.
Even though this calcium carbide help in enhancing the outer look and quality of the fruit, they do so at the cost of its involving the sensory variety of mangoes and human being.
Moreover, when a chemical is used to improve the outer look of an edible flesh of Mango, it hampers the mango taste and color, killing its good results in your body.
Chemicals Used to Ripen Mangoes
Now you will have a question about which chemicals, why they use this chemical, is this chemical good or bad for your health, and how to identify it.
Which chemical is used to ripen mangoes?
Calcium carbide is one of the leading chemicals used in artificial ripening. If you neatly identify your box of mangoes, you will find a pouch of Calcium carbide in your mango box or Mango peti.
How does Calcium carbide Ripens Mango
When calcium carbide comes in contact with mangoes, it reacts to the moisture in mangoes, which responds and produces acetylene gas.
Its effects are very similar to natural ethylene gas, which is naturally used by the mangoes for ripening. Acetylene accelerates the mango ripening process and reduces the actual duration of the ripening cycle. Using such chemicals helps this kind of notorious fruit vendor reduce the ripening process time and scale up the sales to make quick money.
Disadvantages of Calcium carbide ripened Mangoes.
Calcium carbide is a toxic chemical that generates acetylene gas in Mango. It is one of the critical chemical processes for your health. FSSAI bans calcium carbide usage in mangoes ripening.
Which is carcinogenic, an agent that can cause cancer.
It is a highly dangerous, corrosive chemical (acid or bases).
This will have side effects with disorders like:
- Insomnia, sleepiness
- Mental confusion
- Disruption of Neurological system
- Hypoxia - the body wants adequate oxygen levels at the tissue level.
- Anxiety disorder
- Calcium carbide in mangoes leads to pungent farts.
- Loss of appetite
- Stomach ulcer
- Memory distortion
- Memory loss
The usage of these chemicals starts to destroy the quality of Mango. Although the outer cosmetics of the Mango look good, the inner classes are gone or almost hampered and damaged with it Quality falls significantly.
How to Identify Artificial Ripened Mangoes
You need to do a specific test to know the quality of your mangoes, whether it is artificial or naturally ripened, as you have purchased them with your money.
- Check your mango box for any pouch which is hidden in your mango box.
- Take out all mangoes on an unattractive surface and check the grass included in this box by some nasty fruit vendors.
- It is a colorless chemical powder, something like cement color or looks like cement, with black or white-grey shade and as a powder.
- Put the mangoes in a tub of water. Naturally, ripened mangoes will go to the bottom of the water. But artificially ripened mangoes float.
- Artificially ripened mangoes have a charming aesthetic with a uniform color. It has a consistent yellow color.
- Those mangoes ripened using chemicals will have very little juice dripping out as it has more firm flesh. A dry mango flesh or pulp compared to naturally ripened mangoes.
- Those with fanatic taste buds will understand or may experience a burning sensation while eating.
- Keep these mangoes under running water, wash them clean, and let them soak in water for half an hour or one hour.
- Match stick test
- Lit a match stick and hold it near artificially ripened mangoes with calcium carbide.
- It will start to sparkle or even catch fire as acetylene gas is present on the surface of mangoes due to calcium carbide.
- Please do not do this test in a full mango box with ripened mangoes, as it may cause an explosion with the right amount of gas.
- Chemical test by detection of acetylene gas
- Reagent Solution 1Mix Cupric chloride 1.5 gm & Ammonium chloride 3 gm
- Mix it with a Concentrated ammonia solution of 20 ml
- Dilute it and make this volume 50 ml by adding water
- Reagent Solution 2
- Mix Hydroxylamine hydrochloride five gms in 50 ml of water
- A mix of Reagent solution 1 takes 20 ml, and Reagent Solution 2 takes 40 ml and prepares the test solution.
- Take a Whatman no. 1 filter paper dipped it in the test solution.
- Place this Whatman no. 1 filter paper dipped in test solution near the fruit box where you suspect artificial ripening of the Mango.
- Whatman no. 1 filter paper will turn reddish-brown or brownish purple due to CA C2, which means calcium carbide.
- If it doesn't change to this color, then there is no use for calcium carbide.
How to Ripen Mango Naturally
We follow the traditional process of ripe mangoes by arranging them in a grass haystack (In Konkan, it is called Aadi means layers of mangoes). With the natural ripening process. It helps you to get the natural aroma and juicy taste more than artificially ripened mangoes.
Why Naturally Ripen Mangoes by us?
We have been in this business since our grandfather's days. Till now, the story has been different.
We used to sell mangoes only in wholesale markets or to wholesalers and some limited retail customers in multiple cities like Mumbai, Pune, Nagpur, Delhi, Chandigarh, Hyderabad, Bhopal, Indore, Jabalpur, Chennai, Bangalore, Hubli, Belgavi, Nashik, Ahmednagar, Agra and much more.
We are a Geographical Indication tag certified traders who sell only authentic Alphonso Mangoes or Hapus.
We believe in the customer as the King of Market, who likes the king of fruits. Those customers who were buying from our grandfathers are still buying from us; both side generations have changed, but quality remains intact. Hence our mangoes are always naturally grown and naturally ripened.
There won't be contamination at any time.
If you want to enjoy naturally ripened mangoes buy here