Methods Used for Mango Ripening: Commercial & Home Techniques

Mangoes, the “king of fruits,” ripen naturally through ethylene gas production. However, to meet market demand, commercial and domestic methods are used to speed up the process.
Commercial Mango Ripening Methods

1. Ethrel (Ethephon): A safe chemical that releases ethylene gas for uniform ripening.
2. Calcium Carbide (Banned): Previously used for rapid ripening but prohibited due to health risks.
3. Controlled Atmospheric Storage: Temperature-regulated chambers ensure gradual ripening and extended shelf life.
   Natural Mango Ripening at Home
4. Room Temperature Storage: Mangoes ripen naturally over a few days when left at room temperature.
5. Paper Bag Method: Traps ethylene gas and speeds up ripening when mangoes are stored in a loosely closed paper bag.
6. Adding Other Fruits: Bananas or apples release ethylene, accelerating the ripening process.
7. Rice Storage Method: Traditional Indian technique where mangoes are buried in rice to trap ethylene for faster ripening.
   How to Identify a Ripe Mango?
   • Squeeze Test: A ripe mango feels soft when gently pressed.
   • Smell Test: A sweet aroma near the stem indicates ripeness.
   • Weight: Ripe mangoes feel slightly heavier than unripe ones.
   For the best flavor, always opt for naturally ripened mangoes. Enjoy farm-fresh, chemical-free sweetness straight to your plate!