What's Happening?
Mangos can sometimes appear normal on the outside but have brown or purplish discoloration inside, often due to damage from hot water treatments used to prevent fruit fly infestations. This process can damage the fruit's tissue, leading to enzyme inhibition and cell membrane leakage, which causes discoloration and potential spoilage. While such mangos are not unsafe to eat, they may not taste good. Factors like improper storage temperatures or nutritional deficiencies can also contribute to this issue.
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Why It's Important?
Understanding the causes of mango discoloration is important for consumers to make informed decisions about fruit consumption. While the discoloration does not pose a health risk, it affects the fruit's taste and quality, impacting consumer satisfaction. This knowledge can help consumers identify and avoid purchasing or consuming subpar fruit, thereby reducing food waste. Additionally, it highlights the importance of proper handling and storage practices in maintaining fruit quality from farm to table.
