Identification of mango containing chemicalsImage Credit source: Getty Images
As soon as the summer season arrives, mangoes start appearing in the market. Anyone’s mind gets tempted after seeing yellow, juicy and fragrant mangoes. But have you ever wondered whether the mango you are eating with great gusto is ripe in a completely natural way or whether chemicals have been used to ripen it quickly? In today’s time, due to increasing demand and competition to earn quick profits, many traders are ripening mangoes with the help of chemicals instead of letting them ripen naturally. Such mangoes may taste good even though they may look good. But these are very harmful for health.
In such a situation, it is very important that before buying mango, you should know whether it is edible or not. Mango season is about to start. Let us tell you in this article 5 such methods, with the help of which we can find out whether the mango is chemical or not. We will also know which chemicals are used to ripen mango.
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adulteration of chemicals in mango
According to FSSAI, dangerous chemicals like calcium carbide are often used to make raw mangoes turn yellow quickly and look attractive. This not only affects the quality of mango, but its consumption can also cause problems like headache, dizziness, vomiting. The special thing is that such mangoes look absolutely fresh and ripe, due to which it becomes difficult for the common man to differentiate between real and fake. But with some methods you can easily identify mangoes containing chemicals.
Identification of mango containing chemicals
Identify by smell- Naturally ripe mangoes have a sweet and fresh aroma. But mangoes cooked with chemicals (like carbide) either have a very mild odor or have a strange chemical smell.
Identify by taste- The taste of mangoes containing chemicals is often strange or bland. Sometimes it may appear sweet on the outside and raw or sour on the inside, whereas the taste of naturally ripe mango is equally sweet in every part.
Identify by texture- Such mangoes may appear soft from outside, but may be hard or raw from inside. When cut, the pulp does not appear evenly cooked. Whereas if the mango is naturally ripe then it is equally soft and juicy from inside and outside.
Test by putting it in water- If the mango starts floating on top when you put it in water, then it may have been cooked with chemicals. Because natural mangoes usually sink in water because of their high density.
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