Is your mango artificially ripened? Here’s what it does to your gut and brain | Health and Wellness News

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A young professional came to see us the other day, saying that her stomach had bloated and she felt nauseous although she was very strict about having home food and carrying her own water bottle. She even said that she made her own mango salad and took it for her lunch break at work. She had made a small portion that morning from a fresh mango that she had picked up on her way back from a run. What was in it?

We picked up a sample, did a lab test and found that it had been artificially ripened with calcium carbide, a banned substance by the Food Safety and Standards Authority of India (FSSAI). In fact, when the demand is high in mango season, many growers artificially ripen the fruit and violate the bans. Such chemicals can impact your health over both the short and long terms.

How are mangoes ripened artificially?

This can be done by using chemicals like calcium carbide or through ethylene treatment, a process that involves exposing the fruit to ethylene gas. Calcium carbide, when exposed to moisture, produces acetylene gas, which accelerates the ripening process. This gas can contain harmful traces of arsenic and phosphorus.

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Mangoes can be exposed to ethylene gas, which results in changes in the fruit, softening it, changing its colour and flavours.

What is the nutritional value of an artificially ripened mango?

There is a marked decline in nutritional value. The fibre quotient goes down as do levels of vitamins and minerals. The levels of ascorbic acid (vitamin C), citric acid, and malic acid dip sharply. While naturally ripened mangoes have higher levels of essential minerals like iron, zinc, and copper, artificially ripened mangoes have diluted amounts. Folate and trace elements have a poor quality.

How do chemically ripened mangoes harm you?

When used over a long time, they impact the nervous system, making you dizzy and susceptible to headaches and mood disturbances. The acetylene gas produced by calcium carbide can affect your upper respiratory tract, causing throat irritation, coughing and difficulty in breathing. Prolonged exposure to arsenic and phosphorus from calcium carbide can lead to dehydration and an increased risk of cancer and skin lesions over time. Mouth ulcers are common.

I have seen a lot of skin breakouts and an overall weakening of the gut, leading to vomiting, stomach pains and diarrhoea. Sometimes, even your blood pressure goes down.

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How to consume mangoes safely?

There is no foolproof way to identify artificially ripened mangoes unless you do a lab test. Though some say they float on top in water unlike naturally ripe mangoes, have white patches around the pedicel, with which each fruit attaches itself to the stem, a mild flavour and a shorter shelf life, none of these markers is guarantee enough.

Therefore, soak your mangoes in water for some time, say 10 minutes. Then wash the skin thoroughly under running water and peel off. Do not use the fruit and vegetable washes that we had gotten used to during COVID. They also contain chemicals.

(Vani Krishna is chief nutritionist, Manipal Hospital, Bengaluru)

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