Mangoes are a popular tropical fruit, loved for their sweet flavor and high nutritional value. However, not all mangoes sold in the market ripen naturally. To meet consumption and preservation demands, some gardeners and sellers use chemicals to hasten and even out the ripening process. Consuming these mangoes can be harmful to your health, so it’s important to learn how to distinguish between chemically and naturally ripened mangoes to ensure you’re buying safe, quality fruit.
**Identifying Chemically Ripened Mangoes**
Naturally ripened mangoes are those that have matured fully under the influence of natural elements such as sunlight, temperature, and time. This process starts from within the seed, spreading to the flesh and eventually the skin.
With naturally ripened mangoes, you’ll notice the outer skin beginning to turn a pale yellow, indicating that the mango has ripened while still maintaining firm flesh. When eaten, the flesh is notably firm, sweet, and fragrant, neither too soft nor mushy. Interestingly, if left to ripen further until the skin turns a golden yellow, the flesh may over-ripen and become soft and less appealing.
On the other hand, chemically ripened mangoes tend to ripen from the outside in. Characteristics of forced-ripened mangoes include a bright yellow, glossy outer skin due to the application of chemicals. The inner flesh may not be fully ripe, remaining green or not reaching the natural sweetness despite the outer appearance.
**Additional Tips for Distinguishing Naturally Ripened Mangoes:**
– **Observe the color:** The color of naturally ripened mangoes is often uneven. On the same mango, you may notice a mix of green, yellow, and sometimes a hint of red. This variation is a result of the gradual ripening process influenced by sunlight and temperature. In contrast, the color of chemically ripened mangoes is typically uniform and eye-catching, usually a vibrant yellow across the entire fruit. The chemicals hasten and even out the ripening without the need for natural light exposure.
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Tip for identifying chemically ripened or naturally ripened mangoes. (Photo: Istock)
– **Examine the skin:** Naturally ripened mangoes usually have taut, plump skin, which may exhibit minor blemishes or slight cracks. The skin’s surface is slightly rough, not overly glossy. Chemically ripened mangoes, on the other hand, tend to be smoother due to the softening and brightening effect of the chemicals. The fruit’s surface is less likely to crack or show blemishes compared to naturally ripened ones.
– **Check the stem:** The stem of a mango is also an important indicator of its freshness and ripening method. Naturally ripened mangoes typically have fresh, green stems that are firmly attached. The stem protrudes and is slightly swollen, emitting a distinct mango aroma when sniffed.
– **Smell test:** Naturally ripened mangoes exude a gentle, sweet fragrance characteristic of the fruit. As the mango ripens, this scent intensifies. Chemically ripened mangoes often lack this natural aroma or have a very faint scent that is not as sweet and robust as their naturally ripened counterparts. Occasionally, you may detect a strange chemical odor upon close inspection.
– **Sense the ripeness:** Another tip for distinguishing chemically ripened mangoes is by touch. When gently pressing a naturally ripened mango, you’ll feel a certain resilience. The flesh inside is soft yet not mushy, indicating even ripening and optimal flavor. Chemically ripened mangoes, when pressed, may feel softer or even overly soft due to uneven ripening. The flesh can be crumbly or mushy, and the taste may be blander compared to naturally ripened ones.
– **Look for brown spots on the skin:** If you notice a few small brown or black spots on the skin, it’s a sign that the mango is naturally ripening. In the absence or scarcity of these spots, it could be an indication of chemical ripening.
– **Taste test:** You can also taste a small portion to assess its freshness and ripening method. Naturally ripened mangoes offer a sweet, delicate flavor unique to this fruit. This taste is hard to confuse with any other. Chemically ripened mangoes tend to be less flavorful, lacking the depth and natural blend of flavors. Occasionally, you may detect a bitter or unusual taste due to chemical residue.
– **Storage life:** The length of storage can also be an indicator of natural or chemical ripening. Naturally ripened mangoes usually have a shorter shelf life. If left at room temperature, they will continue to ripen and may spoil quickly if not consumed promptly. Chemically ripened mangoes often last longer due to the preservatives used, but this extended lifespan comes at the cost of reduced quality and flavor.
– **Refrigeration test:** When stored in the refrigerator, naturally ripened mangoes retain their freshness, with minimal changes in color, taste, and texture. In contrast, chemically ripened mangoes tend to undergo more noticeable alterations when chilled, becoming discolored, mushy, or losing their flavor.
Naturally ripened mangoes not only taste better but are also safer for your health. They provide essential nutrients such as vitamin C, vitamin A, fiber, and antioxidants. Conversely, chemically ripened mangoes may contain chemical residues, which can be detrimental to your health over time.
To ensure you’re purchasing naturally ripened mangoes, it’s advisable to buy from reputable stores, supermarkets, or farmer’s markets, as these sources typically have strict quality control measures and can provide information about the mangoes’ origin.
_According to VTC News_
