How to Ripen Mangoes With Calburo
It is a known fact that mango tastes sweet if it is allowed to ripen on the tree. But for commercial purposes, mangoes are induced for simultaneous ripening.
Mango vendors and traders in Davao Region use calcium carbide, which is known as calburo, to ripen mangoes. It is also used with banana, papaya, and other tropical fruits. Due to the moisture content of the fruit, chemical reaction happens, producing moderate heat and acetylene gas inside the fruit, which hasten the ripening process.
Calburo costs P35 per kilo, and a kilo can ripen 120 kilos of mangoes. It is easy to use. The materials needed are big rattan basket or a thick box, newspapers, and plastic straw. Here’s the procedure.
1. Set the newspapers in portrait position at the base and at the side of the basket.
2. Wrap the calburo with newspaper and place it at the base of the basket. The ratio of calburo to mangoes is 250 grams for every 30 kilos of fruits.
3. Place the fruits in the basket; arrange them in layers then cover the top.
4. Seal the top of the basket by tying with plastic straw. It must be sealed well to trap the air inside to ensure good ripening effect.
5. Put the basket at normal room temperature.
6. Remove the mangoes after four days then set aside for storage
By Felix B. Daray