How to identify a papaya which has been artificially ripened

Papaya is a humble fruit with magical benefits. It is a nutrient-rich tropical fruit known for its digestive, immune-boosting, and skin-enhancing properties. From Ayurveda to nutritionists, all swear by the benefits this fruit offers, which contains papain, an enzyme that aids digestion and prevents bloating. Packed with vitamin C, vitamin A, and antioxidants, papaya also strengthens the immune system, improves vision, and promotes glowing skin. While this fruit is known for its numerous benefits, not many of us are aware of the adulteration happening in the market. In a recent advisory, the Food Safety and Standards Authority of India (FSSAI) asked states to restrict the use of calcium carbide for artificially ripening fruits such as mangoes, bananas & papayas. It has been found that the rising demand for papaya has led market players to use illegal means of ripening the fruit to meet local demand. Here are a few tips you can keep handy to check if the fruit is artificially ripened or not.

This is one of the easiest methods, where you need to observe the colour of the outer skin. Naturally ripened papayas do not turn uniformly yellow or orange. According to experts, they mostly develop patches of yellow and green as they ripen gradually. In contrast, chemically ripened papayas often appear overly uniform in color.

A naturally ripened papaya will feel slightly soft when you press it gently, indicating that the flesh inside has matured evenly. In contrast, a chemically ripened one may feel firm or rubbery despite its ripe appearance.

Another way to cross-check the purity is to smell the papaya. According to experts, a naturally ripened papaya emits a pleasant, sweet, and tropical aroma near the stem area. If the fruit lacks this fragrance or gives off a faint chemical-like smell, the papaya might be chemically ripened. And if the fruit looks ripe but has no smell or fragrance, then that is also a sign that the fruit is chemically ripened. It often happens that the chemically-ripened papaya smell high on pesticides and often hits the nose differently.

As you cut and open the fruit, naturally ripened papaya will have vibrant orange flesh that is soft and juicy, and the seeds are typically well-formed and surrounded by a gelatinous coating. If the fruit is chemically treated, it may show uneven coloration inside, with patches of yellow or pale flesh.

According to experts, a naturally ripened papaya will be sweet, rich, and full of flavor. In contrast, artificially ripened ones might taste bland with a slightly bitter aftertaste. It might also lack the depth of flavor you would expect from the ripened fruit.

According to FSSAI, fruits exposed to chemicals like calcium carbide sometimes show unnatural dark burnt-looking spots or patches on the skin.

The test uses a moist indicator paper strip (often potassium permanganate–treated paper or similar reactive strips) that helps check for gases released from the fruit, suspecting artificial ripening with calcium carbide. For the test, papayas are placed in a closed container, to which a moist indicator strip is added and left for a short while. If the strip shows noticeable discoloration or rapid color change, the chance of artificial ripening is considered high. It sometimes accompanies an unusual smell or uneven ripening sign as well.