HomeIn the intense heat of Jaishtha, the country’s markets are now full of various varieties of ripe mangoes including Himsagar, Langra, Govindabhog. However, amidst the joy of the season full of delicious fruits, a big concern has arisen. Experts have warned that many mangoes sold in the market are being ripened using artificially harmful chemicals. Which is a serious threat to public health. According to nutritionists, the use of a chemical called calcium carbide to ripen mangoes quickly and bring out attractive colors is still at a worrying level. When this carbide comes into contact with moisture in the air, it produces a gas called acetylene [music], which quickly turns raw mangoes yellow. However, this calcium carbide contains highly toxic elements like arsenic and phosphorus. If these enter the human body, they can immediately cause nausea, stomach problems, and skin lesions. In the long term, it increases the risk of serious diseases such as liver and kidney failure and cancer. Due to this public health risk, there is a strict ban on the use of carbides in fruit ripening in various countries around the world, including Bangladesh. To avoid deceptively attractive mangoes at the market, experts have suggested following some simple and effective ways. Naturally ripened mangoes usually have a natural mixture of yellow and green, and the color of the entire mango is not uniform. On the other hand, chemically ripened mangoes look unusually bright and perfect yellow. If you sniff the mango near the stem, you can smell a sweet and familiar scent, then it is naturally ripe. Chemically ripened mangoes usually have no scent. Or sometimes you can smell a strong chemical smell. When you cut a naturally ripened mango, the inside is dark yellow or saffron in color and soft. But even though an artificially ripened mango may look soft from the outside, the inside may be pale, hard or rubbery after cutting. Put the mango in a container of water and leave it in it. Since naturally ripened mangoes are heavy, they will sink in the water. But chemically ripened mangoes tend to float in water because they create air pockets inside them. It is normal for a normally ripe mango to have small blemishes or spots. However, if the mango is excessively plump, shiny and spotless, it may be a sign of artificial ripening. Experts advise not to eat the mangoes immediately after purchasing them, but to soak them in clean water for at least two to three hours. This removes most of the chemical residue on the mangoes.
