10 ways to spot artificially ripened mangoes

With the arrival of summer, markets across India and other tropical regions are once again bursting with ripe, juicy mangoes—rightly hailed as the “King of Fruits.” Whether it’s Alphonso, Dasheri, Langra, or Banganapalli, the seasonal fruit dominates every fruit stall, tempting buyers with its vibrant color and aroma. However, amid this visual feast lies a growing concern: not all mangoes are ripened the natural way.

To meet high consumer demand or speed up ripening for market display, some traders use chemical agents that not only affect the taste and texture of the mangoes but also raise potential health risks. Substances like calcium carbide, banned under Indian food safety regulations, are still used in some cases. Recognizing naturally ripened mangoes has become essential for informed and safe consumption.

Here’s a comprehensive breakdown of 10 key indicators to help consumers distinguish naturally ripened mangoes from those artificially treated with chemicals.


10 signs your mango was ripened with chemicals


1. Colour uniformity

One of the most visible signs of chemical ripening is overly uniform coloration. Artificially ripened mangoes often exhibit:

• Bright, uniform yellow or orange color across the peel.
• Unnatural sheen or glossy texture caused by chemical treatment.

In contrast, naturally ripened mangoes display:

• Uneven ripening with green or yellow patches.
• Gradual color transitions across the surface.

2. Smell: The natural aroma test

Mangoes ripened the natural way emit a strong, fruity, and sweet aroma, especially near the stem.

On the other hand, artificially ripened mangoes often:

• Lack any fragrance or have a faint smell.
• May emit a chemical or slightly metallic odor if calcium carbide or other ripening agents were used.

3. Touch and firmness

The firmness of a mango can also reveal how it was ripened:

• Artificially ripened mangoes tend to feel overly soft or mushy, especially near the base.
• Naturally ripened mangoes are firm to touch but give slightly under gentle pressure.

An unnaturally soft mango is often a red flag for chemical treatment.


4. Taste: Flavor and aftertaste

Taste is among the most reliable indicators:

• Natural mangoes have a rich, complex sweetness with a smooth finish.
• Artificially ripened mangoes often taste bland, sour, or chalky.
• Some may even have a metallic or chemical aftertaste due to residual substances.

5. Ripening speed

Speed of ripening can indicate unnatural methods:

• Artificially treated mangoes often ripen in bulk and unnaturally fast.
• Naturally ripened ones take a few days at room temperature and ripen unevenly over time.

Mangoes ripened too quickly in storage or transit are more likely to be chemically treated.


6. Surface residue

Chemical agents like calcium carbide can leave behind residue:

• Check for chalky white or grayish deposits on the mango skin.
• This residue is often visible near the stem or in crevices.

Naturally ripened mangoes, in contrast, have:

• Smooth and clean skin.
• No visible powder or film.

7. Shelf life and decay rate

Another key distinction is how long the mango lasts:

• Artificially ripened mangoes tend to rot or ferment quickly—often within 2–3 days.
• Natural mangoes ripen gradually and maintain firmness longer under ambient conditions.

8. Peel texture and appearance

Examining the peel closely can reveal signs of forced ripening:

• Artificially ripened mangoes may show:

• Wrinkles, especially near the stem.
• Shriveling or cracking in the skin.

• Naturally ripened mangoes usually:

• Retain a smooth, taut peel with no premature aging signs.

9. Internal colour and texture

Once sliced open, the internal characteristics become evident:

• Artificially ripened mangoes may have:

• Pale or uneven pulp color.
• Rubbery or fibrous texture.

• Naturally ripened mangoes typically show:

• Uniform bright yellow-orange pulp.
• Juiciness and soft consistency.

10. Source and packaging clues

Where and how you buy your mangoes also plays a role:

• Trustworthy sources like organic stores, known local farms, or government-approved outlets are more likely to sell naturally ripened fruit.
• Artificially ripened mangoes are often:

• Found in sealed plastic bags.
• Sold in unusually large, uniformly ripe batches.

Packaging that lacks ventilation may also indicate accelerated ripening for visual appeal.


Why artificial ripening of mangoes is a concern

Artificial ripening methods using banned chemicals like calcium carbide release acetylene gas that mimics natural ethylene. However, the by-products of this process—arsenic and phosphorus—can cause:

Health hazards:

• Short-term: Headaches, dizziness, nausea, skin irritation.
• Long-term: Hormonal disruptions, liver/kidney damage, increased risk of cancer.

Regulatory authorities like the Food Safety and Standards Authority of India ( FSSAI ) strongly discourage the use of non-approved ripening agents and advocate for safe alternatives such as ethylene gas in controlled environments.