Do Mangoes Contain Toxic Chemicals?

Who doesn't wait for summers to bite into the luscious mangoes, eat kulfi- Indian Popsicle, have it as " shrikand", i.e., sweetened thick curd or  flavoured fruit curd, mango milk-shake, mango barfi, or halwa ! Wow, there are umpteen delicacies one can make from mangoes, if one puts on their thinking cap ! Mangoes come packed with a host of nutrients like fibre, vitamin C, vitamin A and numerous antioxidants that promote health. There is a common misconception that mangoes induce weight gain due to the presence of excessive calories and natural sugars. However, if eaten in moderation, they do no harm.

Like all fruits, there is always demand and supply, which makes the cost go up. Not just that, cunning vendors to meet the demand for the king of fruits, MANGOES, make use of  calcium carbide pouches, as when this chemical comes in contact with moisture, acetylene gas is produced, the effects of which are similar to ethylene, the one that is naturally used for fruit ripening process. Not just mangoes, several other fruits are artificially ripened and the problem is global."

The use of calcium carbide for artificial ripening is prohibited by the government, considering the health problems they pose. From disorders like dizziness, sleepiness, mental confusion and memory distortion, calcium carbide is known to affect the neurological system. The traces of arsenic and phosphorous hydride cause additional damage to the hormonal functioning.

The fruit quality falls substantially with the use of calcium carbide; the fruit is overly soft, lacks the natural sweetness that otherwise it might have and rot quicker than the natural pace. Since the quantity of calcium carbide depends on how raw the product is, the level of toxicity increases considerably.

Have you been consuming too sweet mangoes lately? Well, beware, they might be chemically toxic

A scientist adds, "Other than the previously mentioned methods to identify the naturally ripened ones from those ripened artificially, one can resort to a simple method - add the mangoes in a bucket/body of water. If the mangoes sink, they are naturally ripened. If they float, they are harvested artificially. Also, an artificially ripened mango will have very little or no juice dripping out. One might even experience burning sensation while having artificially harvested mango."

The other methods to identify ripening are using chemical techniques. However, getting fruits tested from a Certified Laboratory is the best foot forward. They can analyse and put forth the presence and the levels of contamination, with not one but the total chemicals used in the ripening process.

Here are some more ways to identify chemically ripened mangoes-
1. Check the colour
In an artificially ripened mango, there is a chance that there are patches of green. These patches will be distinguishable from the yellow ones.
2. Taste
When you eat ripe mangoes, you may feel a slight burning in the mouth. Some may experience stomach ache, diarrhoea, and so  on.
3. No juice may mean it is artificial
Another indicator is to squeeze juice out of the mango. A well ripened mango may have lots of juice in it; however, artificially ripened mango may have little or no juice.

Make sure you resort to using these methods to identify if they have been ripened artificially or buy from a trusted source. Happy Summers!

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