Can you tell the difference between an artificially ripened mango and a naturally ripe one? Here’s what you should know about the king of fruits before you bite into one. The State Food and Drug Administration has taken serious note of repeated instances where calcium carbide is used to ripen mangoes. It has now decided to educate people on how to recognise harmful artificially ripened fruits by organising citywide workshops. In the last two months, FDA officials raided 31 places in the city, where they collected samples in which the chemical was being used. The samples have been sent for tests and results are awaited. While calcium carbide helps ripen mangoes in four days, the natural process takes about a fortnight. When the chemical comes in contact with water, it generates tremendous heat, which accelerates the ripening process. KNOW YOUR MANGO 1 Mangoes should be consumed during season which is May. Earlier than that, there is a chance that the mangoes are artificially ripened 2 Artificially ripened mangoes look smooth and polished. Organic mangoes are wrinkled 3 In artificially ripened mangoes the flesh close to the seed is sour. Whereas in naturally ripened ones the sweetness is uniform Bureau report – NMTV News.
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