FORCEFULLY RIPENED MANGOES - HOW SAFE IS KING OF FRUITS FOR US?

Dr. BHASKAR CHAKRABORTY Professor of Chemistry Sikkim Government College (NBBGC) An Extension Centr

Mango: The King of fruits

The season of juicy and heavenly mangoes is here. We also regard mango as “King of Fruits”. The fruit is not just great in taste but also full of health benefits.  Mangoes are rich in vitamin C, A and antioxidants, mangoes help boost immunity, improve skin health and support eye health. They are a great source of dietary fiber, which aids digestion and keeps the gut healthy. Mangoes also contain natural enzymes that help break down proteins, making them excellent for digestive wellness. Their high water content makes them refreshing during summer, helping to keep the body hydrated. Rich in dietary fiber, mangoes help promote regular digestion and support a healthy gut microbiome. The fiber feeds beneficial gut bacteria, which play a crucial role in digestion, nutrient absorption, and even immune function. Mangoes also contain natural enzymes like amylase, which help break down complex carbohydrates, making digestion smoother and more efficient. Mangoes also contain many other micronutrients. But do we all know eating mangoes which are forcefully ripened with chemical compound “Calcium Carbide” can lead to serious health consequences? Answer is majority of us don’t know this fact. In summer, when the various species of beautiful mouthwatering mangoes are showcasing in markets, we hardly try to distinguish the tree ripened and artificially ripened mangoes in the market and buy them according to our capacity and choices of variety. In our country, during summer, a variety of mangoes are available in the market starting from April to July. Some of the most popular and well known varieties include “Alphonso,GulabKhaas”,Banganapalli, Dasheri, Himsagar, Langra and Chaunsa”. These varieties appear or started natural ripening starting from April and finishes in late July. Each species or variety has unique characteristics. For example, “Dasheri” mango variety is known for its fibreless flesh, exquisite sweetness and tanginess while “Langra” mangoes are known for their sweetness and slightly fibrous flesh. “Himsagar” and “Chaunsa” are known for their high sweetness and can be kept for some days. These varieties are usually obtained at the end of the season. While “Alphonso variety” is grown up mainly in Maharashtra but majority of other varieties are grown up and produced in Bihar, Uttar Pradesh and West Bengal (especially in Maldah and Murshidabad districts) respectively. These beautiful varieties of mangoes could be harmful for us if we are unable to identify them whether they are really tree ripened or chemically ripened!  Let us ponder how to differentiate artificially ripened and tree ripened mangoes applying our civic sense and naked eye.

How to identify artificially ripened mangoes?

Naturally ripened mangoes means they remain on the trees till they ripen completely and are then plucked from the tree and marketed for sell and to be eaten. Otherwise, mangoes are plucked from trees when they are raw and are fed chemicals to ripen quickly. Natural mangoes face the brunt of nature like weather, birds and other elements in order to ripen. They do not look as attractive as the chemically ripened ones who are taken away from nature very early.Natural mangoes have a characteristic aroma and taste which they obtain from the tree. Artificially ripened mangoes have a sharp taste which is mostly due to the chemicals containing artificial sweeteners and colours. 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, don’t buy. Natural mangoes are less likely to have these types of external blemishes. According to mango experts and working scientists, 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. We should not buy mangoes when they are not in season. We should avoid buying mangoes when they are available ahead of the season or much later after the season is over. Prefer buying foods during the peak season time.

Simple tests that we may conduct at home after buying mangoes

1) Put the mangoes in a bucket of water. If the mangoes sink, they are naturally ripened. If they float, they are harvested artificially2) 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 3) 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. So, we should avoid trying it at home without taking any preventive measures.

Artificially ripened mangoes and its consequences after buying

Forcefully ripening mangoes, often done with “Calcium Carbide” can have negative health consequences. The process involves releasing “Acetylene gas”, which when consumed can cause stomach upset, neurological problems and potentially affect reproductive health. In addition, calcium carbide itself contains traces of arsenic and phosphorus which are detrimental to our health. 

Different species/varieties of mangoes available in our country

Few common health issues which usually we experience after consumption of artificially ripened mangoes are: 1)Stomach Upset: Calcium carbide, a chemical used in the ripening process is an irritant to the stomach lining. Consumption can lead to stomach pain, nausea and other digestive issues. 2) Neurological Issues: Acetylene gas, produced when calcium carbide reacts with moisture, can harm the nervous system. This can lead to tingling sensations, numbness and even peripheral neuropathy. 3) Reproductive Problems: Studies have linked calcium carbide ripened fruits to potential hormonal imbalances and dysfunction of the male reproductive system. 4) Arsenic and Phosphorus Contamination: Calcium carbide contains traces of arsenic and phosphorus, which are toxic substances.These contaminants can further exacerbate the health risks associated with consuming forcefully ripened fruits. 5) Other Potential Health Effects: New research studies have suggested that calcium carbide ripening may impair the body's ability to fight infections. Chronic exposure to calcium carbide can potentially lead to skin damage and even kidney failure. Acetylene is dangerous to the neurological system. Such chemically ripened mangoes are a major health risk. Consumers who eat artificially ripened mangoes are can develop mouth ulcers, gastric problems and skin rashes. When we consume mangoes ripened with calcium carbide and other chemicals (sweeteners mainly), the most common side effects that we experience are vomiting, diarrhea, sometimes diarrhea with blood, extreme weakness, acidity-like sensation in the chest, headache. We may also experience difficulty in the throat which will impair the swallowing ability and there can be a burning sensation in the eyes.It's important to be aware of the potential risks associated with consuming fruits ripened with chemicals like calcium carbide and to opt for naturally ripened fruits whenever possible.

Chemistry of ripening mangoes

For forcefully ripening, when raw mangoes are mixed with calcium carbide, the chemical comes in contact with moisture or water of the mango and reacts very fast to release acetylene gas. This gas accelerates the ripening process and helps softening the mango. Acetylene is also capable of changing the colour of the mango (from green to pale yellow or deep yellow) as well as developing its flavour just like a tree ripened mango.

What should we do if we doubt mangoes are forcefully ripened?

According toDr. Suparna Mukherjee, In-Charge of Clinical Nutrition, Narayana Health City, Bangalore"Eating mangoes ripened with excess quantity calcium carbide poses serious health risks. Calcium carbide releases acetylene gas, which accelerates ripening but also contains harmful impurities. Consumption can lead to symptoms like headache, dizziness, mood disturbances, and in severe cases, neurological damage due to arsenic and phosphorus residues. To safeguard your health, avoid mangoes with an artificially uniform yellow colour and unripe scent. Instead, opt for naturally ripened fruits (organic mango). If in doubt, soak mangoes in water for an hour before consumption to reduce chemical residues. Always wash fruits thoroughly. By choosing naturally ripened mangoes, you enjoy their full flavour and nutritional benefits without the associated health hazards of chemical ripening agents"

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.The body advised Food Safety Departments of states/UTs to remain vigilant and take serious action against those indulging in such unlawful practices.It is important to note that the harmful effects of calcium carbide residues may vary depending on the concentration and the duration of exposure. However, it is recommended to avoid consuming fruits ripened with calcium carbide due to the potential health risks. Consuming organically grown and naturally ripened fruits is the safest option for maintaining good health.

What else is needed when we feel thirsty in summer especially after returning home from a scorching sunny day if we have “Mango-milk shake” is ready at home.Mango shake is highly soothing during summer due to its naturally cooling and refreshing qualities. Its sweetness, silky texture and tropical scent can instantly elevate our mood and offer a refreshing alternative to artificial, fizzy drinks. Mangoes also have a high water content, which helps with hydration and energy levels, making us perfect for staying energized during the hot season.

Side effects of mangoes

Mangoes are relatively high in natural sugars and calories, especially if consumed in large amounts. Due to their high glycemic index, mangoes can cause spikes in blood sugar, especially in people with diabetes or insulin resistance. According to experts, diabetic patients should opt for smaller portions and pair mangoes with protein or fiber.

Recently (17th April), the Food and Drug Administration (FDA) of Goa launched an intensive inspection drive targeting mango wholesale units in the state  and  the team inspected 15 wholesale units and collected 28 fruit samples of  mangoes. During the inspection, the team found presence of calcium carbide and thereby raising concerns over chemical ripening of mangoes. It is also reported that FDA seized 180 crates of mangoes in the market place of Goa. The mangoes have been sent for laboratory analysis to check for harmful chemical residues that may cause severe health issues and risks.

Take home message

The message is very clear. Should we buy the “King of fruits”? The answer is “YES”. Definitely we should enjoy the long summer with fresh tree ripened organic mangoes in different forms in our dishes with all of its varieties. Only thing is we have to be very careful while buying and of course verifying the mangoes in the market. 

Courtesy: Dr. Suparna Mukherjee, In-Charge of Clinical Nutrition, Narayana Health City, Bangalore& Central Institute for Subtropical Horticulture (CISH), Lucknow