The Department of Horticulture plans to organise a series of training programmes for farmers in the district on natural methods of ripening mango.
Deputy Director of the Department of Horticulture M. Vishwanath told The Hindu that currently, farmers and vendors were using calcium carbide to ripen the mango. The research had proved that consumption of mangoes ripened with calcium carbide would cause health problems like cancer, ulcer, insomnia and loss of appetite.
Scientists at the Indian Institute of Horticultural Research (IIHR) have developed a technique of ripening mangoes with ethylene, which was also cost-effective. The research had proved that usage of ethylene for ripening mangoes was not harmful to consumers, he said.
Under this method, the mango craters should be placed in a chamber and then release ethylene gas into it. It would take 24 to 48 hours for mangoes to ripen under this method. Farmers could have easy access to ethylene as it was sold in the form of a powder at all fertiliser shops, he said. The mangoes ripened with calcium carbide would look attractive. However, their pulp would not be sweet. Mangoes ripened with ethylene gas would retain their natural colour and taste, he said.
Small and marginal farmers and retail mango vendors could construct ripening chambers by using plastic sheets. Experts from IIHR would be invited to provide a training for farmers and vendors in the process of ripening mango with ethylene. The department would also distribute certificates to vendors who sold mangoes ripened under this method, which they could display at their outlets, he said.
Mango is being grown in about 3,450 acres of land in the district. It had been planned to organise training programmes from second week of April. The department had sought a grant of Rs. 6 lakh from the Karnataka State Mango Development and Marketing Corporation for the purpose, he said.
Ethylene helps ripen in the natural way
Mango grown on about 3,450 acres of land in Shivamogga district
