and also How to Identify Chemically Ripened Mangoes
- Original and pure mangoes from Devgad will give a natural aroma that is noticeable from a distance. Even one mango kept in a room will fill the room with its aroma. Other varieties of Alphonso will not achieve this. Research article titled ‘Geographical variation in the flavour volatiles of Alphonso mango’ by scientists from National Chemical Laboratory, and published in the Food Chemistry Journal, (Volume 130, Issue 1, 1 January 2012, Pages 58-66) give a scientific backing to this claim. The study states that the Alphonso variety grown in Devgad has the highest composition of aromatic compounds mesifuran, (Z)-ocimene and ?-octalactone and thus they are the major contributors to the Devgad Alphonso flavour. Mesifuran has coumarin-like fruity aroma, (Z)-ocimene has citrus-like terpenic aroma, whereas ?-octalactone has coconut-like creamy aroma.
- Other Alphonso varieties give a faint smell. Chemically ripened mangoes do not give such aroma. You need to press it hard on your nose to smell it.
- Have a look at the mangoes. They should ‘look’ soft and touch soft if they are naturally ripened. Chemically ripened mangoes are yellow, yet hard.
- Observe the colour. Chemically ripened mangoes look uniformly coloured. Naturally ripened mangoes show gradients in yellows and green.
- Occasionally knock the mangoes to see if they are hollow.
- Mangoes should not show wrinkles. Many people feel that if mangoes show wrinkles, they are good. The fact is that mangoes will show wrinkles if they are over ripe.
- If mangoes are wrinkled, yet green, avoid them. This means they were harvested immature.
- Mature mangoes develop a slight trough near the stem, enough to hold a drop of water or stop it from sliding down. Immature mangoes will not have that trough.