Mango Chemical Ripening: Tasty in Hours, But Is It Harming Your Health?

With summer in full swing, mangoes have flooded markets across Maharashtra and other parts of the country. The bright yellow, attractive and sweet-tasting fruits are drawing buyers in large numbers. However, health experts and food safety authorities are raising concerns over the increasing sale of chemically ripened mangoes in local markets.

Several consignments of artificially ripened mangoes have reportedly been seized in recent weeks, bringing the spotlight back on the dangerous practice of chemical ripening.

What Is Artificial Mango Ripening?

Traders often use chemicals such as calcium carbide and ethylene to speed up the ripening process of mangoes. This helps fruits ripen within a few hours or days, allowing them to reach markets quickly and appear visually appealing.

In many cases, packets of calcium carbide are placed inside mango boxes or the chemical powder is directly applied near the fruits. When calcium carbide comes in contact with moisture in the air, it releases acetylene gas, which artificially changes the colour of the mango skin, making it appear ripe from the outside while the fruit may remain raw internally.

According to food safety standards, the use of calcium carbide for ripening fruits is strictly prohibited due to its harmful effects on human health.

Why Is Calcium Carbide Dangerous?

Calcium carbide is commonly used in industrial welding processes. Experts warn that the chemical may contain toxic substances such as arsenic and phosphorus, which can be harmful if consumed through contaminated fruits.

Health experts say regular consumption of chemically ripened mangoes may lead to symptoms such as:

• Headache
• Vomiting
• Dizziness
• Burning sensation in the stomach
• Weakness and discomfort
• Digestive issues

In children and people with weaker immunity, exposure may also trigger fever and neurological symptoms affecting the brain and nervous system.

Ethylene Spray Also Used

Apart from calcium carbide, some traders reportedly spray ethylene on raw mangoes immediately after harvesting them from orchards. While controlled ethylene use is permitted under regulated conditions in some countries, improper usage or excessive exposure may affect fruit quality and consumer safety.

The chemicals soften fruit tissues rapidly and alter the natural ripening process.

How To Identify Chemically Ripened Mangoes

Experts suggest consumers look for these signs before purchasing mangoes:

• Bright yellow colour but raw or hard pulp inside
• Uneven ripening patches on the skin
• Lack of natural mango aroma
• Very soft outer skin with unripe taste

Consumers are advised to wash fruits thoroughly and, where possible, buy naturally ripened mangoes from trusted vendors.

Disclaimer

This article is intended for general awareness and informational purposes only. The health-related information mentioned is based on commonly reported food safety concerns and expert observations. Readers are advised to consult qualified medical professionals or food safety authorities for specific health advice or concerns related to food consumption.