Chemically ripened mangoes display a uniform yellow to orange color with
a glossy coat, while natural ones have uneven patches in their coloring.
These mangoes emit a chemical smell, contrasting with the fruity aroma
of naturally ripened ones.
They tend to be softer and mushier due to weakened cell structure,
unlike naturally ripened ones which strike a balance between firmness and softness.
When submerged in water, naturally ripened mangoes sink, while
chemically treated ones float due to alterations in their density.
Chemically ripened mangoes often exhibit excessive bruising and spotting
due to the use of chemicals, whereas natural mangoes are less likely to have extensive external
damage.
Artificially ripened mangoes have a dull, artificial taste with a bitter
aftertaste, whereas natural mangoes offer a sweet and pleasant flavor without bitterness.
Those mangoes that are ripened naturally are juicy, while chemically
ripened ones contain minimal to no juice due to compositional alterations.