It is summer season and mangoes are sold in abundance in this season. Common people also like it. But are the mangoes sold in the market ripe naturally or have they been ripped chemically. Mango is ripened artificially with the help of calcium carbide. Eating mango ripped in calcium carbide causes great harm to health. Calcium carbide is not good for our health at all. In such a situation, how to identify mangoes or fruits ripe with chemicals? In this video, see the method of identifying mango ripe with calcium carbide and the harm caused by fruits ripe with calcium carbide.
Summer is synonymous with the arrival of mangoes, a beloved fruit that floods the markets during this season. These golden, juicy delights are a favorite among people of all ages, celebrated for their rich flavor and nutritional benefits. However, a growing concern among consumers is whether the mangoes available in the market are naturally ripened or artificially induced to ripen using chemicals.
A common practice among fruit vendors is to use calcium carbide to ripen mangoes quickly. Calcium carbide, a chemical compound, is often employed due to its cost-effectiveness and rapid action. However, this practice poses significant health risks to consumers.
Health Risks of Calcium Carbide
Calcium carbide reacts with moisture to produce acetylene gas, which accelerates the ripening process. While this may make the fruit appear ripe and ready to eat, it harbors dangerous chemicals. Consumption of mangoes ripened with calcium carbide can lead to various health issues, including:
- Respiratory Problems: Acetylene gas is highly flammable and can cause respiratory issues, including coughing and irritation of the mucous membranes.
- Gastrointestinal Issues: Ingesting chemically ripened fruits can result in stomach aches, diarrhea, and other digestive disturbances.
- Neurological Effects: Prolonged exposure to calcium carbide can affect the nervous system, potentially leading to symptoms such as dizziness, headache, and even memory loss.
- Cancer Risk: Some studies suggest that chemicals like calcium carbide may have carcinogenic effects, increasing the risk of cancer over time.
Identifying Chemically Ripened Mangoes
Given the health risks, it’s crucial to know how to distinguish between naturally ripened and chemically ripened mangoes. Here are some tips to help identify mangoes ripened with calcium carbide:
- Uniform Color: Naturally ripened mangoes often have a gradient of color, with varying shades of yellow, orange, and green. Chemically ripened ones tend to have an unnatural uniform color, typically a bright yellow or orange.
- Texture: Check the texture of the mango skin. Naturally ripened mangoes have a smooth, soft texture, while chemically ripened ones might feel hard or have patches of different textures.
- Smell: Naturally ripened mangoes emit a sweet, fruity aroma. If the mango lacks a strong smell or smells artificial, it might be chemically ripened.
- Taste: Chemically ripened mangoes often lack the rich, complex flavor of naturally ripened ones. They might taste flat or slightly bitter.
- Juice Release: When cutting a naturally ripened mango, it tends to release juice immediately. Chemically ripened mangoes might not be as juicy.
While mangoes are a delightful treat during the summer, it’s essential to be cautious about their ripening process. Consuming mangoes ripened with calcium carbide can pose severe health risks. By learning to identify chemically ripened mangoes, you can make safer choices for yourself and your family. For a detailed visual guide on identifying and understanding the harms of chemically ripened fruits, watch the video provided. It offers practical tips and insights to help you enjoy this delicious fruit safely and healthily.