Observed fresh and softened ( may be pressed during transport or over ripening ?) mango juice under foldscope and amazed to see bacteria and fungal spores in both and more in softened one. I repeated the experiment again and again without adding any water ( to confirm the presence of bacteria and fungus are not because of water) and got the same results.Pl suggest are they essential for the ripening process of the mango?
Pictures of Fresh Mango Juice
Pictures of softened Mango Juice