New Delhi: The term “fake mango,” often referred to as “artificially ripened mango,” really describes the ripening of genuine mangoes with the use of dangerous chemicals such as ethephon or calcium carbide rather than organic processes. To fulfill demand before the season begins, hundreds of kilos of artificially ripened mangoes are shipped to the market each year. The Food Safety and Standards Authority of India (FSSAI) advises consumers to avoid purchasing artificially ripened mangoes and to consider the mangoes’ quality, look, touch, and aroma before making a purchase. To do this, let’s examine the most often utilized ripening agents for mangos.

According to specialists, calcium carbide is the most often utilized chemical agent for ripening mangoes. It is quite dangerous since it includes contaminants like phosphorous and arsenic. Long-term health issues including headaches, nausea, dizziness, and even cancer might result from it. Ethylene gas is another frequently utilized chemical. It has the chemical formula C₂H₄ and is a colorless, flammable gas. It is a hormone found naturally in plants. Fruits are often ripened using it. The human body may be seriously threatened by its overuse.

In addition, ethephon, a chloroethylphosphonic acid, is used to prematurely ripen mangoes. This substance may harm the kidneys or liver. Mangoes are also ripened using the acetylene gas produced by calcium carbide. The human body is likewise severely harmed by this chemical.

Use these pointers to tell the difference between authentic and phony mangoes.
Peel color: Mangoes that have been artificially ripened are uniformly colored and may seem more yellow or orange than those that have been naturally ripened. These synthetic mangoes could also seem a little glossy.
Smell the mango: Mangoes that have been chemically ripened may smell different or contain chemicals, while naturally ripened mangoes have a lovely, delicious scent.
Weight: Compared to naturally ripened mangoes, artificially ripened mangoes may seem softer or mushier. This is because the fruit’s cell walls may be broken down by the chemicals employed in the ripening process, resulting in softer fruit.
Look for exterior damage: Avoid purchasing mangoes with external damage, such as bruising or marks from chemical injections. Such outward flaws are less common in natural mangoes.
Taste: Mangoes that have been artificially ripened may taste bland or odd, according to experts. The mango could have been artificially ripened if it has an unpleasant aftertaste or a terrible flavor.
Drop them into water to test: Fill a bucket with water and add the mangoes. Mangoes are naturally ripened if they sink in the water; if they float, they have been artificially ripened.
Use baking soda: Soak the mangoes in a solution of baking soda and water for 15 to 20 minutes. If the mangoes’ color changes after soaking and washing, it’s likely that they have undergone chemical treatment or polishing.
The Alphonso Mango website states that anybody may use the matchstick test. If the mango container has been chemically treated, all you have to do is light a matchstick and bring it close to the meal. If you do so, the food may catch fire or have spark marks on it. This approach is quite dangerous. Thus, proceed at your own peril and under the guidance of a professional.