Mangoes are a popular fruit, but they often undergo multiple transportation stages before reaching consumers. As a result, farmers and traders tend to harvest mangoes earlier and use chemicals to induce even ripening, rather than allowing natural ripening. Allowing mangoes to ripen naturally on the tree and then transporting them increases the risk of spoilage and business losses. But are mangoes ripened with chemicals safe to eat? The following tips will help you distinguish between naturally and chemically ripened mangoes:
Examine the Skin
Naturally ripened mangoes will turn yellow gradually from the inside out. The outer skin will develop a pale yellow hue, while the flesh remains firm. In contrast, a bright yellow skin with soft flesh indicates a chemically ripened mango.
Chemically ripened mangoes, on the other hand, ripen from the outside in. The outer skin will be a vibrant yellow color and glossy, while the flesh remains firm and may even be greenish.
Naturally and chemically ripened mangoes can be distinguished by their skin
Color Consistency
Naturally ripened mangoes have an inconsistent color, with patches of yellow and green on the same fruit. In contrast, chemically ripened mangoes tend to have a very consistent color on each fruit and across multiple fruits.
The skin of chemically ripened mangoes is often uniformly glossy, while naturally ripened mangoes may have uneven spotting and discoloration. The skin of naturally ripened mangoes will also be taut and may exhibit streaky, blotchy darkening.
Inspect the Stem
Naturally ripened mangoes have fresh, green stems that are firmly attached to the fruit, often protruding and swollen due to the fruit’s maturity. Chemically ripened mangoes, on the other hand, tend to have dry, shriveled stems that are recessed. The stems of naturally ripened mangoes emit the fragrant mango scent, while chemically ripened ones may have a chemical or unusual odor.
Naturally ripened mangoes ripen from the inside out, so a bright yellow skin indicates soft flesh inside
Sense of Smell
Naturally ripened mangoes emit a pleasant, fruity aroma. Chemically ripened mangoes, however, lack the characteristic mango fragrance. Those with a keen sense of smell may detect a strange medicinal odor in chemically ripened mangoes.
Taste Test
Naturally ripened mangoes are typically sweeter, and when the outer skin is ripe, the inner flesh is soft and juicy. Chemically ripened mangoes tend to be less sweet, and the flesh lacks aroma and uniformity, with the outer flesh being firmer than the inner.
The flesh of naturally ripened mangoes is soft yet retains its structure, while chemically ripened mangoes, when left to sit, may disintegrate into chunks.
Check the Storage Time
Naturally ripened mangoes have a shorter shelf life. They continue to ripen after purchase and spoil quickly. Chemically ripened mangoes, on the other hand, maintain their state for a more extended period, indicating the use of preservatives.
Naturally ripened mangoes retain their freshness, flavor, and color even when stored in the refrigerator, while chemically ripened mangoes tend to change color and quickly turn mushy or lose their flavor.
