The thing that people wait for the most during the summer season is sweet and juicy mangoes. Mango is one such fruit whose taste makes everyone crazy, and that is why it is called the king of fruits. But nowadays the mangoes that come early in the market are often ripened not in the natural way but with chemicals. Such mangoes are attractive in appearance, but can be harmful for health. Let us understand how to identify chemically ripe mangoes and natural mangoes.
Identification of ripe mango by chemical
- Very bright and uniform yellow color: Mangoes cooked with chemicals (such as calcium carbide) often appear yellow on the outside, but may be raw on the inside.
- Hard or raw pulp will appear ripe on the outside, but when cut, the pulp will be hard and less sweet.
- Lack of smell: Such mangoes do not have natural fragrance or it is very light.
- Stains or powdery residue on the peel: Sometimes the peel may appear like a white or gray powder – this may be the effect of the chemical.
- These mangoes rot quickly or may turn black from inside.
Identification of naturally ripe mango
- Slight variation in color: Natural mangoes are not completely yellow in color—some may be light green or even orange.
- Sweet and strong aroma: The aroma of real ripe mango can be felt from a distance.
- When pressed lightly, the mango will feel a little soft, but not too pressed.
- Juicy and sweet taste: When cut, the pulp is yellow, soft and very sweet.
- Odor near the stem: A strong sweet odor is felt when smelled near the stem.
Health disadvantages (common with chemicals)
- Burning sensation in throat.
- Stomach pain or gas.
- Vomiting or diarrhea.
- Serious health problems in the long run.
What precautions should you take while buying?
- Avoid buying mangoes that arrive too early (early April)
- Buy it from a trusted shopkeeper only.
- Wash it thoroughly after bringing it home and eat it.
- If in doubt, soak the mango in water for some time.
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