Artificial Ripening of Mangoes Marketed in Pakistan: Impact on Physicochemical Properties and Occurrence of Potentially Toxic Elements

Mango fruits (Mangifera indica L.) significantly contribute to dietary diversity and economic growth, especially in East Asian regions. This study assessed the safety, quality, and nutritional impact of various ripening agents on mangoes commonly used in Pakistan, focusing on their biochemical properties, nutrient composition, and contamination by potentially toxic elements (PTEs). Mangoes were ripened naturally (control) or artificially by using commercial-grade calcium carbide (CaC₂), commercially available ethylene ripener sachets, or ethylene gas from a gas generator. Mangoes ripened with CaC₂ exhibited the highest total soluble solid/titratable acidity ratio and lowest ascorbic acid (vitamin C) levels, indicating inferior quality compared with ethylene gas or naturally ripened mangoes. CaC₂-ripened mangoes also had the lowest percentages of moisture, protein, and carbohydrates along with the highest ash and fiber contents, while ethylene gas-treated mangoes retained nutrient composition closer to the control group (naturally ripened). PTE analysis indicated elevated mean levels of arsenic (As) and lead (Pb) in mangoes ripened by commercial CaC₂ and ethylene ripener sachets, exceeding maximum levels internationally recommended. Hazard quotient and cancer risk (CR) values for PTE in mangoes from all treatments were below reference limits, except for fruits ripened with CaC₂, which presented a CR value of 1.4 × 10⁻³ for As. This value exceeded the acceptable upper limit (1.0 × 10⁻⁴) of CR for PTE, thus indicating a potential carcinogenic risk for As through the consumption of mangoes ripened with CaC₂. These findings underscore the need for strict food safety regulations in Pakistan and the development of safer ripening alternatives for in-transit fruit handling.