KOCHI: Though the mercury
rises every summer, one could always look forward to a box of ripe
succulent mangoes for solace. The luscious yellow-fruit in box would
beat the heat and spread cheer all around even as kids pestered parents
for one extra bite. This summer, as many as 20 local varieties are
competing with other varieties from Maharashtra, Tamil Nadu and Andhra Pradesh and all of them have a common feature - a bright golden yellow colour.
The tantalizing bite soon turns sour as your taste buds correct your optical illusion within seconds and you realize that the fruit has not ripened completely. And the villain is a hazardous chemical - calcium carbide - which is rampantly used to ripen mangoes artificially and keep them fresh for longer periods.
But authorities said that unlike previous years, they have not received any complaints this season. "We will launch a special drive against the use of chemicals when we receive complaints. And strict action would be taken against those who are found using the chemical to ripen mangoes," said district food safety officer K Ajith Kumar.
Industrial grade calcium carbide is widely used for ripening mangoes and it releases acetylene, arsenic and phosphorous, say experts. "The chemical is available for Rs 25 to Rs 30/kg and one kilo is sufficient enough to ripen 10 tonne of mangoes. Arsenic and phosphorous released as a result of the chemical reaction can cause kidney problem," said Sacred Heart College's associate professor of botany department Thevara Jacob Varghese, adding that the chemical does not ripen the fruit fully but gives it a prominent yellow colour. Varghese said that artificially ripened mangoes can be identified by its colour. "It will be more yellowish compared to normal mangoes. It is always better to buy raw mangoes and ripen them at home," he said. In 2012, the shadow police had booked four cases against persons for stocking chemically ripened mangoes in the city for distribution.
Meanwhile, wholesale fruit dealers in Ernakulam market said mangoes arriving from Andhra Pradesh are less contaminated compared to the ones from other states. While local varieties hit the market by January, mangoes from Tamil Nadu, Andhra Pradesh and Maharashtra arrived in mid-April.
The tantalizing bite soon turns sour as your taste buds correct your optical illusion within seconds and you realize that the fruit has not ripened completely. And the villain is a hazardous chemical - calcium carbide - which is rampantly used to ripen mangoes artificially and keep them fresh for longer periods.
But authorities said that unlike previous years, they have not received any complaints this season. "We will launch a special drive against the use of chemicals when we receive complaints. And strict action would be taken against those who are found using the chemical to ripen mangoes," said district food safety officer K Ajith Kumar.
Industrial grade calcium carbide is widely used for ripening mangoes and it releases acetylene, arsenic and phosphorous, say experts. "The chemical is available for Rs 25 to Rs 30/kg and one kilo is sufficient enough to ripen 10 tonne of mangoes. Arsenic and phosphorous released as a result of the chemical reaction can cause kidney problem," said Sacred Heart College's associate professor of botany department Thevara Jacob Varghese, adding that the chemical does not ripen the fruit fully but gives it a prominent yellow colour. Varghese said that artificially ripened mangoes can be identified by its colour. "It will be more yellowish compared to normal mangoes. It is always better to buy raw mangoes and ripen them at home," he said. In 2012, the shadow police had booked four cases against persons for stocking chemically ripened mangoes in the city for distribution.
Meanwhile, wholesale fruit dealers in Ernakulam market said mangoes arriving from Andhra Pradesh are less contaminated compared to the ones from other states. While local varieties hit the market by January, mangoes from Tamil Nadu, Andhra Pradesh and Maharashtra arrived in mid-April.
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