Tips to identify chemically ripened or naturally ripened mangoes

Mango is a tropical fruit that is popular with many people because of its sweet taste and high nutritional value. However, not all mangoes sold on the market ripen naturally. To meet the demand for consumption and preservation, some gardeners and sellers use chemicals to make mangoes ripen faster and more evenly. Consuming this type of mango can be harmful to your health, so you should learn tips to identify chemically ripened or naturally ripened mangoes to buy safe, quality fruit.

Identifying chemically or naturally ripened mangoes

Naturally ripened mangoes are mangoes that are fully ripened under the influence of natural factors such as light, temperature and time. This process starts from inside the seed, spreads to the flesh and finally the peel.

When the mango is naturally ripe, you will see the outer skin begin to turn light yellow, a sign that the mango is ripe but still retains the firmness of the flesh. When you eat it, you will feel that the mango flesh is very firm, sweet and fragrant, not too mushy or soft. The special thing about naturally ripened mangoes is that if left to ripen until the skin is golden yellow, the flesh inside can be overripe and become mushy and not delicious.

Meanwhile, chemically ripened mangoes often ripen quickly from the outside in. Characteristics of forced ripened mangoes include: The outer skin has a beautiful, shiny yellow color due to the effects of chemicals. The flesh inside may not be fully ripe, still green or not yet naturally sweet even though the outside is ripe.

In addition, you need to pay attention to the following characteristics to distinguish naturally ripened mangoes from chemically ripened mangoes:

Color observation

The color of naturally ripened mangoes is often uneven. On the same mango, you can see a mixture of green, yellow and sometimes a little red. This color variation is the result of the gradual ripening process under the influence of sunlight and temperature.

Meanwhile, the color of chemically ripened mangoes is often very uniform and eye-catching, often bright yellow throughout the fruit. Chemicals ripen quickly and evenly without the need for natural exposure to light.

Naturally ripe mango skin is usually plump, with a few small bruises or slight cracks. The surface of the mango skin is not too shiny but slightly rough.

Chemically ripened mangoes are often smoother due to the chemicals that soften and brighten the surface. The surface of the fruit is also less prone to cracking or bruising than naturally ripened mangoes.

Check the stem

The mango stem is also an important sign to assess the freshness of the fruit, helping to identify whether the mango is chemically ripened or naturally ripened.

Naturally ripened mangoes usually have fresh, firm green stems. The stems are raised, swollen and bright green. When you smell them, you can feel the characteristic aroma of mangoes.

On the contrary, chemically ripened mangoes often have stems that are not raised or swollen. The scent from the stem is weak or absent because the mango is not fully ripe from the inside. A stem that smells of chemicals or has no scent is a sign to avoid.

Odor checker

Naturally ripened mangoes have a sweet, mild aroma that is characteristic of this fruit. This aroma emanates from the skin and the riper the mango, the stronger the aroma.

Chemically ripened mangoes often lack natural aroma or have a very mild aroma, not as sweet and rich as naturally ripened mangoes. Sometimes, if you smell closely, you can detect a strange chemical smell.

Feel the ripeness through the feel

A tip to tell if a mango is chemically ripened or naturally ripened is to use your hand to check. When you gently press on the mango, a naturally ripened mango will have a certain elasticity. The flesh inside is soft but not mushy, indicating that the mango is evenly ripened and delicious.

When you press on a chemically ripened mango, it will feel softer, sometimes too soft due to uneven ripening. The flesh inside may be mushy or soft and taste blander than a naturally ripened mango.

Look for brown spots on the shell.

If the skin has a few small dark brown spots, it is a sign that the mango is ripe and in the process of natural ripening. If the skin has no or very few dark brown spots, it may be a chemically ripened mango.

Taste Test

You can taste it to check the freshness, identify whether the mango is chemically ripened or naturally ripened. Naturally ripened mango has a sweet, rich taste and blends with the natural aroma. This flavor is difficult to confuse with any other fruit.

Meanwhile, chemically ripened mangoes often have a bland taste, are not rich and lack the harmony of natural flavors. Sometimes you can taste bitterness or strange flavors due to the remaining chemicals.

Storage time

After purchasing, you can rely on the storage time to identify whether the mango is naturally ripened or chemically ripened.

Naturally ripened mangoes generally have a shorter shelf life. If left at room temperature, mangoes will continue to ripen and can spoil quickly if not consumed soon.

Chemically ripened mangoes usually have a longer shelf life because the chemicals help extend the fruit’s shelf life. However, long-term storage also reduces the quality and flavor of the mango.

In addition, when kept in the refrigerator, naturally ripened mangoes will retain their freshness and flavor without much change in color and flavor. On the contrary, chemically ripened mangoes when kept in the refrigerator often change color easily and quickly become soft or lose flavor.

Naturally ripened mangoes not only taste delicious but also ensure safety for health. They provide full nutrients such as vitamin C, vitamin A, fiber and antioxidants. On the contrary, pressed ripe mangoes may contain chemical residues, which are harmful to health if consumed for a long time.

To ensure you buy naturally ripened mangoes, you should go to reputable stores, supermarkets or farmers markets. These places often have strict quality control procedures and provide information about the origin of the mangoes.