Is your mango naturally ripened? How to spot calcium carbide–treated fruit and why it can be deadly
In many developing countries, fruits are illegally ripened using a substance commonly referred to as carbide, scientifically known as calcium carbide, a chemical that poses serious health risks.
In many developing countries, fruits are illegally ripened using a substance commonly referred to as carbide, scientifically known as calcium carbide, a chemical that poses serious health risks.
In many developing countries, fruits are illegally ripened using a substance commonly referred to as carbide, scientifically known as calcium carbide, a chemical that poses serious health risks.
Mango season brings with it colour, abundance and familiarity. Crates pile up in markets, roadside carts fill with yellow fruit, and ripeness becomes the first thing buyers look for. But not every ripe-looking mango has followed a natural path. Mangoes ripen naturally using ethylene gas produced by the fruit itself. However, in many developing countries, fruits are illegally ripened using a substance commonly referred to as carbide, scientifically known as calcium carbide, a chemical that poses serious health risks.
Calcium carbide sold in markets usually appears grey or brown in colour and often contains up to 85% calcium carbide. When it comes into contact with water or moisture, it breaks down and releases acetylene gas, which is highly flammable. This acetylene gas acts in a manner similar to natural ethylene gas and forces fruits to ripen artificially.
What happens when mangoes are ripened using carbide
When mangoes are ripened using calcium carbide, the colour change happens mainly on the outer skin. The ripening process does not occur fully. As a result, while the fruit may appear ripe from the outside, the fleshy part inside often remains raw or green.
Because of this incomplete ripening, such mangoes lack the natural sweetness and aroma of properly ripened fruit. They also do not develop the vitamins and minerals that are normally formed during natural ripening.
Serious health risks involved
Calcium carbide can cause severe health problems, both through direct and indirect exposure. Contact with it can lead to skin irritation and burn-like injuries. Over time, it can also contribute to serious long-term illnesses.
Market-grade calcium carbide often contains dangerous impurities such as arsenic and phosphorus. When these substances enter the human body, the health risks increase further.
Consuming fruits ripened using carbide in large quantities can cause acetylene gas to accumulate in the body. This can lead to reduced oxygen levels in the blood over a prolonged period, which may affect the nervous system.
Research has indicated that the toxic effects of calcium carbide may be linked to serious diseases such as cancer, heart disease and diabetes.
How to identify carbide-ripened mangoes
- Calcium carbide affects only the outer skin of the mango. Because of this, the colour change is uneven. Some parts turn yellow while others remain green, giving the fruit a patchy appearance.
- When cut open, if the flesh inside feels unusually hard or shows no proper colour change, the mango may have been ripened using calcium carbide. Such mangoes also tend to be less sweet.
- In some cases, eating these mangoes can cause immediate irritation or a stinging sensation in the mouth and nose.
Being cautious while buying and consuming mangoes is essential, especially during peak season, to avoid the serious health risks associated with artificially ripened fruits.