As summer arrives, markets are filled with various types of mangoes, and mango enthusiasts eagerly await the chance to savor the king of fruits.
Currently, the market offers a wide range of mango varieties, includinzg Anwar Ratol, Langra, Sindhiri, Chonsa, Tota Pari, and Dussehri, among others.
However, it's important to note that consuming these mangoes before they are fully ripe can be detrimental to our health.
But do you know if the mango you are buying from the market is naturally ripened or artificially ripened using chemicals?
It's worth noting, and widely known, that a chemical called calcium carbide is often used to ripen raw mangoes prematurely. This toxic substance affects the fruit globally and its use for ripening is prohibited.
What is calcium carbide?
Calcium carbide is a substance used in gas welding, where it is mixed with water in a special iron tank to create a flame for welding.
Even a small amount of calcium carbide placed with mangoes generates enough heat to change their color, embedding the poison in the fruit.
Calcium carbide releases acetylene gas, which contains hazardous chemicals like arsenic and phosphorus.
Mangoes ripened with calcium carbide can cause acidity in the mouth, a burning sensation in the throat, and ulcers in the alimentary canal.
Additionally, stomach ulcers can lead to serious conditions such as intestinal poisoning, skin problems, cancer, and kidney failure, among other health issues.
What is ethylene gas called?
Another method of ripening raw mangoes involves using ethylene gas, which naturally helps the mangoes to ripen. Ethylene is a natural hormone already present in fruits that facilitates the ripening process.
By placing the mangoes in a closed chamber where ethylene gas is released, they ripen effectively. The ripened mangoes do not turn excessively yellow but maintain a natural and excellent taste. Importantly, this method poses no health risks.
