Article

Eating Artificially Ripened Fruits is Harmful

December 2010
Current Science 99(12):1664-1668

Authors:

Bihar Agricultural University

Presently, the whole world is emphasizing on malnutrition, food safety and health security. Several programmes have also been launched in this regard. The year 2008–09 was declared as the ‘Food Safety and Quality Year’ by the Government of India. Most fruit sellers use Calcium carbide for ripening the fruits. Calcium carbide is extremely hazardous to the human body as it contains traces of arsenic and phosphorus. It is banned in many countries of the world, but it is freely used in India, Pakistan, Bangladesh, Nepal and other countries. Thus we are at risk of short-term and long term health effects simply by eating fruits that are induced to ripen. This article discusses the common yet most important fact related to fruits – how nutrition changes over to malnutrition?

EFFECT OF MATURITY STAGES AND RIPENING PROCESS ON THE NUTRIENT AND BIOACTIVE COMPOSITION OF MANGO (Mangifera indica L.) var. Banganapalli METRA NAGA LAKSHMI MASTER OF SCIENCE

Thesis

Jan 2017

Post- harvest treatment of the fruit is a major issue and there are a lot of conservative methods all around the world. In India, fruits are picked green and stored in ventilated rooms at 15°C-21°C for a week. There is no precise information on the exact stage of harvest and effect of ripening treatments on the nutritional, bioactive and antioxidant composition of mangoes. New knowledge about mango consumption is relevant to rational development in knowing the right stage for mango consumption with highest nutrient and phytochemical potential. In view of this, a study was taken up to investigate “Effect of maturity stages and ripening process on the nutrient and bioactive composition of Mango (Mangifera indica L.) var. Banganapalli”. In this study, comparison of two stages of maturity (commercial maturity: 7-9˚brix and physiological maturity: 9-11˚brix) of the selected mango cultivar and three different ripening processes (control ripening, 100 ppm ethylene ripening and 150 ppm ethylene ripening) and their effect on the physico-chemical, nutrient and bioactive components of the pulp were studied.

Alterações induzidas por plátano maturado com carbureto de cálcio na concentração plasmática de eletrólitos e na função renal em ratos

Article

Full-text available

Jan 2023

Resumo Introdução: Agentes de maturação artificial como etanol, etileno, etefon e carbureto de cálcio (CaC2) são comumente empregados para estimular o amadurecimento de frutas. Atualmente, há uma escassez de informações a respeito dos efeitos de diversos métodos artificiais de maturação de frutas no estado de saúde dos consumidores. Neste estudo, investigaram-se os efeitos fisiológicos e possíveis riscos à saúde associados ao consumo de plátano maturado por CaC2 e outros métodos não químicos nos rins. Métodos: O plátano artificialmente amadurecido foi misturado com ração de rato e fornecido a ratos albinos Wistar por quatro semanas, e determinaram-se os níveis de eletrólitos plasmáticos (Na+, HCO3−, K+, e Cl−), ureia, creatinina, bem como alterações histológicas nos rins. Resultados: Ratos alimentados com plátano amadurecido com carbureto apresentaram um nível significativamente maior de bicarbonato plasmático (HCO3−) em comparação com ratos controle, mas não houve diferença no nível plasmático de sódio (Na+). Entretanto, os níveis plasmáticos de potássio (K+) e cloreto (Cl−) foram significativamente baixos em ratos alimentados com plátano maturado com CaC2 comparados com ratos controle. Além disso, os níveis de ureia e creatinina foram significativamente mais elevados em ratos alimentados com plátano amadurecido com CaC2, em comparação com os animais controle. Análises histológicas mostraram atrofia glomerular e necrose tubular em rins de ratos alimentados com plátano amadurecido com CaC2, indicando assim ainda mais toxicidade aos rins. Conclusões: Evidências histológicas e alterações nos eletrólitos plasmáticos, ureia e creatinina sugerem que o consumo de frutas amadurecidas com carbureto de cálcio pode ser prejudicial aos rins.

Calcium carbide-ripened plantain induced alterations in plasma electrolytes concentration and kidney function in rats

Article

Full-text available

Jan 2023
J Bras Nefrol

Introduction: Artificial fruit ripening agents such as ethanol, ethylene, ethephon, and calcium carbide (CaC2) is usually employed in stimulating the fruit ripening process. Currently, there is a paucity of information regarding the effects of various artificial fruits ripening methods on the health status of consumers. In this study, the physiological effects and possible health hazards associated with the consumption of plantain ripened by CaC2 and other non-chemical methods on the kidneys were investigated. Methods: Artificially ripened plantain was mixed with rat feed and fed to Wistar albino rats for four weeks, and the levels of plasma electrolytes (Na+, HCO3-, K+, and Cl-), urea, creatinine, as well as histological changes in the kidneys were determined. Results: Results indicated that rats fed with carbide-ripened plantain had a significantly high level of plasma bicarbonate (HCO3-) compared to control rats., but there was no difference in the level of plasma sodium (Na+). However, the levels of plasma potassium (K+) and chloride (Cl-) were significantly low in rats fed with CaC2-ripened plantain as compared to the control rats. Furthermore, the levels of urea and creatinine were significantly high in rats fed with CaC2-ripened plantain compared to the control animals. Histological analyses showed glomeruli atrophy and tubular necrosis in kidneys of rats fed with CaC2-ripened plantain, thereby further indicating toxicity to the kidneys. Conclusions: Histological evidence and alterations in the level of the plasma electrolytes, urea, and creatinine suggest that consumption of fruits ripened with calcium carbide may be harmful to the kidneys.

Assessment of the Biochemical Parameters of the Second Filial Generation Pups From the Wistar Rats Fed with Calcium Carbide Ripened Orange

Article

Jul 2022

Dr. Ogoun Timipa Richard

Fruits are useful food substances that provide unique and essential nutrients for the body. This present study is aimed at evaluation the toxic effect on the Biochemical indices of the second filial generation pup from the Wistar rats fed with Calcium Carbide forced ripened orange fruits. Mature unripe oranges were plucked off from the orange plant in Ogu, Yenagoa, Bayelsa state. They were forced to ripe with 10g calcium carbide which was placed in a bowl containing 5ml of water apparently used to dissolved it in a closed metal bucket containing 1kg of the matured orange rapped with black nylon and was kept two days [48 hours] to ripe. After ripening, sampled fruits were washed and juiced. 600g of calcium carbide forced ripened orange was peeled and blended in an electric blender with 350ml/L of distilled water to form the orange juice. The orange juice was filtered with a clean fine sieve and was poured into clean bottles labeled [CaC2 forced ripened orange juice] which was then stored in a refrigerator for further usage. 21 adult Wister rats [10 males and 11 females] weighing between 126.9- 213.3g were used for this study. The experimental Wistar rats were cohort into two and was allowed to acclimatize for two weeks (fed with grower mash with clean water ) at libitum then, different dosage of the fruit juice were administered orally based on their body weight. Group 1: Normal control group of 6 rats [3 males and 3 females] receive normal water and feeds only as placebo. Group 2: Treatment Group [2] of 6 rats [3 males and 3 females] received Calcium Carbide ripened orange juice. The treatment lasted for four weeks. The adult Wistar rats were allowed to copulate freely during and after the acclimatization and treatment period. Wistar rats birthed and the Pups of the different groups were collected according to the treatment protocols. The parent Wistar rats was still kept in their distinctive cages without treatment but was allowed free access to feed on the growers mash, clean water and copulation at libitum. They birthed again for the second time [Second Filial Generation] and the Pups were weighed at birth, at one week and two weeks, then they were sacrificed at the end of the second week and blood samples were collected from the two distinctive cohorts for Biochemical assay. Biochemical assay was done and results indicates reduction all the tested indices; AST, ALT, ALP, Creatinine, Urea, Albumin, Tottal protein, Total Cholesterol, Bilirubin, Lactate Dehydrogenase[LDH] in the Second Filial Generation Pups of the Calcium Carbide treated Wistar rat. Nutrients from the fruit induced with Calcium Carbide consumed during pregnancy permanently impact on the developing fetus of the Wistar rats which is expressed later in life.

Nematode Diseases of Fruit Crops and their Management

Book

Feb 2025

P. Parvatha Reddy

STUDIES ON NATURAL RIPENED AND CATALYSED RIPENED BANANA FRUITS (Musa spp) SOLD IN GEMBU MARKET, SARDAUNA LOCAL GOVERNMENT AREA OF TARABA STATE

Article

Full-text available

Dec 2022

Ripening of banana for commercial purposes has become the major economical concern during post -hervest. This study was conducted to investigate the current situation of catalysing banana using calcium carbide on banana fruit sold in Sardauna L.G.A

Smoke-water obtained via different biotics: a cost-effective and safer approach to biochemically sound banana ripening with prolonged shelf-life

Article

Full-text available

Jan 2024
ENVIRON SCI POLLUT R

This study was conducted to investigate the efficacy of smoke-water obtained from biotics, for example coconut shells, rice husk, and pine cones on banana ripening, and compared with calcium carbide. Bio-chemical composition and remarkable bactericidal effect towards ATCC cultures of Escherichia coli, Staphylococcus aureus, and Bacillus cereus discovered the biological safety of the smoke-water in all collected smoke-water samples. Further, inductively coupled plasma mass spectrometry (ICP-MS) was carried out to investigate heavy metals; however, no traces were found in all collected samples. Consequently, it is proposed that heavy metal-free smoke-water obtained from various biotics series might be employed as ultrasafe fruit ripening as compared to calcium carbide (CaC2) that was found with heavy metal traces.

Associated Risks and Pathogenic Effects of Consumption of Calcium Carbide-Ripened Banana Before and/or During Pregnancy on Maternal and Neonatal Livers

Article

Full-text available

Nov 2023

Calcium carbide (CaC 2) is a commonly used ripening agent, although its primary use is in welding. Use of CaC 2 in ripening fruits is considered harmful because it contains traces of phosphorous and arsenic. Aim of this study was to investigate associated risks and pathogenic (biochemical and histological) effects of consuming CaC 2-ripened banana as a meal, before and/or during pregnancy on maternal and neonatal livers of adult female wistar rats. 36 healthy-looking, nulliparous, adult female wistar rats weighing between 150-200g were utilized. Rats were divided into 2 groups namely Group A and Group B. Each group had 4 subgroups (A1, A2, A3 and A4) for Group A as well as (B1, B2, B3 and B4) for Group B. Rats in group A received CaC 2-ripened banana blended into their meal before and during pregnancy while group B rats received the same meal during pregnancy only. Subgroups A1 and B1 (positive control) received a naturally ripened banana with 0% CaC 2 , subgroups A2 and B2 received 1% CaC 2-ripened bananas whereas subgroups A3 and B3 received 2% CaC 2-ripened bananas. Subgroups A4 and B4 received CaC 2-ripened bananas (bought from the market) randomly. The two groups A and B had one common negative control group which did not receive any banana (CaC 2-ripened or non-CaC 2-ripened) blended meal. Liver enzyme assay for group A showed that the positive control subgroup (A1) had mean AST (26.00±2.00 iu/L), ALT (33.00±3.00 iu/L), albumin (3.80±0.20 g/dL), direct (conjugated) bilirubin (1.10±0.10 mg/dL), and total bilirubin (1.95±0.15 mg/dL). These values were not significantly different (p≥0.05) compared with their respective values in the negative control subgroup except for ALT (p<0.05). Group B showed that subgroups B2, B3, and B4 had mean AST, ALT, albumin, direct bilirubin and total bilirubin values which were not significantly different (p≥0.05) compared with their respective values in the negative control subgroup. Histological findings confirm a damaging effect on the liver's histoarchitecture of both mother and neonate. Consumption of CaC 2-ripened banana before and/or during pregnancy has associated risks and pathogenic effects on maternal and neonatal livers.

Artificial Ripening Technologies for Dates

Chapter

Full-text available

Oct 2023

Date palm fruits have essential importance due to their high economic value, nutritional benefits, and contribution to food security in arid and semi-arid regions. The unfavorable climatic conditions, drought or water scarcity, inconsistent pollination, genetic factors, and nutrient deficiencies cause date fruits to remain unripe for a long time. Artificial ripening is hastening fruit ripening using various techniques and chemicals. Artificial ripening techniques are employed to ripen date palm fruits to reduce their spoilage and waste, enhance their quality, and extend their shelf life. Therefore, artificial ripening has an economic benefit by supplying high-quality fruit, potentially increasing farmers' profits. However, using safe and approved techniques for artificial ripening is essential, as some processes can have negative health influences if misused. This chapter aims to discuss the concept of artificial ripening for date palm fruits and its benefits, explore various chemical and physical methods, analyze their effects on fruit quality, and examine the regulatory and safety considerations associated with artificial ripening. Additionally, the chapter examines the advantages and disadvantages of different ripening methods and their corresponding effects on the dates' nutritional value and sensory quality. The chapter highlights the need for sustainable and safe artificial ripening practices to meet consumer demand and ensure the high quality and availability of date palm fruits.

Ethylene glycol and plantain peel fraction ripened with calcium carbide inhibit reproductive mediators in male rats

Article

Apr 2023

The application of artificial fruit ripeners has become a great burden to the public health clinicians. This study assessed the toxicity effect of ethylene glycol (EOGH) and plantain peel fraction ripened with calcium carbide (CaC2) on male reproductive functions. Forty male rats were divided into five groups (n = 8). Group 1 received distilled water only; group 2 received 200 mg/m3 ethylene glycol; group 3 received 1000 mg/kg of CaC2; group 4 received 200 mg/kg plantain peel extract (PPE) and group 5 received 200 mg/kg plantain-peel extract ripened with CaC2 (PPECC). The exposure via oral route lasted for 14 days. Subcute exposure of male rats to ethylene glycol, CaC2 and PPECC elicited spermatogenic lesions through significant (p < 0.05) depletion of testosterone level, daily sperm production, sperm motility, live sperm and sperm count with elevated sperm deformity and testicular 51-nucleotidase activity upon exposure to ethylene-glycol, CaC2 and PPECC in relation to PPE. Also, exposure to ethylene glycol, CaC2 and PPECC remarkably increased testicular MDA content and serum AST, ALT and ALP activities which predisposes to spermatogenic abnormalities. Altogether, application of PPECC is suggested as one of the risk factors of liver failure associated with reproductive disruption in rat model

Arsenic poisoning results from the postharvest use of calcium carbide to ripen Citrus sinensis (L.) Osbeck. fruits

Article

Full-text available

Jan 2023

The use of calcium carbide (CaC2) to ripen Citrus sinensis (L.) Osbeck and other non-climacteric fruit is prevalent in parts of the Global South. However, little to no information exists about the potential effects and risks associated with such practices. Hence, it is necessary to determine if contaminants like arsenic that are associated with CaC2 accumulate significantly in orange juices after they are ripened with the chemical. Fresh mature but unripe C. sinensis were harvested from an orchard in Benin City, Nigeria, and exposed to the different concentrations (1.0, 2.5, and 5.0 g) of dry and wet CaC2 in small lidded cylindrical containers with a surface area of 1507.96 cm2. In each container, three oranges were placed while the control setup was allowed to naturally ripen. The control oranges began to ripen on the 7th day, with severe colour loss, whereas the oranges treated with 5.0 g CaC2 (dry) began to ripen on the second day. However, there were already signs of rotting by the sixth day. Even though the orange exposed to 5.0 g CaC2 (wet) began to ripen after 24 h, there were no symptoms of fruit degradation after one week. Moreover, in oranges ripened with CaC2, there was a large deposition of arsenic. The dried and wet-CaC2-exposed oranges showed no significant variations in arsenic accumulation. It was found that the oranges contain 2.15 mg/L juice and 2.06 mg/L peel material. The use of CaC2 for fruit ripening is discouraged and could contribute to reducing the incidence of cancer, skin lesions, poor cognitive development, and non-communicable diseases like diabetes caused by arsenic exposure.

Effects of Calcium Carbide Used as a Fruit-Ripening Agent on Fruit Toxicity

Article

Full-text available

Sep 2022

Maman Manzo Lawaly

Aims: To provide a comprehensive summary of what has been published about the effects of calcium carbide (CaC2) as a fruit-ripening agent and to determine the necessity or not to develop awareness among government agencies, policymakers, farmers, vendors, and scientists in order to best address different aspects of artificial fruit ripening issues and to provide more profitable solutions for global health preservation. Methodology: Scientific information about the effects of CaC2 published elsewhere was reviewed. Online databases of scientific journals which include Wiley Online Library, Science Direct, PubMed, CAS, CABI, AJOL and Google Scholar were used to select valuable studies. Results: Most studies have reported the hazardous potential of CaC2 as a ripening agent. Among other potential effects that were discovered through laboratory investigations are the adulteration of nutritional values of ripened fruits and direct or indirect toxicity in studied living systems such as genotoxicity and cytotoxicity to dividing cells, increase of the cellular oxidative stress, disturbance of the redox balance of the cell, estrogenic disruptions, increase of the white blood cells and Lymphocytes, alteration of hematopoiesis, alteration of sperm cells, a decrease of the fertility rate, weakness of the immune system, etc.). Conclusion: Overall, this review provides comprehensive information on what is known about the effects of CaC2 and showed the necessity to discourage its application as an artificial fruit ripening agent through the establishment of laws and regulations for better control of its use in most developing countries.

Calcium carbide ripened banana impair white blood cell profile by abating leukocyte promoting factors in rat model

Article

Full-text available

Jan 2021

The study was aimed at investigating mechanism of impairment of white blood cell profile in male Wistar rats orally administered Calcium Carbide (CaC 2) ripened banana (Musa spp). Twenty five (25) male Wistar rats weighing 150g – 210g were randomly divided into five (5) groups: Group 1 (control) received 2ml of distilled H 2O; Group 2 received 2ml of naturally ripened banana, Group 3, 4. & 5 received 2ml of 5g/kg of CaC2, 15g/kg of CaC2, and 25g/kg of CaC2 ripened banana respectively. All administration was done orally for 28days. Thereafter blood samples were collected from the animals for laboratory assays. The samples were assayed for white blood cell profile and leukocyte promoting factors (leukopoietin, interleukin -3(IL-3), and prostaglandins). Results showed significant dose dependent decrease in leukocyte promoting factors: leukopoietin (Figure 1), interleukin -3 (Figure 2) and prostaglandin (Figure 3) when compared to Group 1 and Group 2, P<0.05. It also showed dose dependent significant reduction in white blood cell profile (Total WBC count, and WBC differential count) (Table1) when compared to Group 1 and Group 2, P<0.05. Conclusively, this study suggests that Calcium Carbide (CaC2) ripened banana causes impairment of white blood cell profile by decreasing leukocyte promoting factors; leukopoietin, interleukin -3(IL-3), and prostaglandins- E2 (PGE2)

Harnessing ethylene-producing bacteria for fruit bio-ripening: a comprehensive review

Article

Full-text available

Dec 2024

Fruit ripening is a complex biological process regulated by various endogenous and exogenous factors, with ethylene playing a pivotal role as a gaseous hormone. Traditionally, ethylene for commercial use has been derived from environmentally hazardous processes. However, the discovery of ethylene-producing bacteria presents a sustainable alternative for fruit ripening. This review explores the mechanisms and potential of utilizing ethylene-producing bacteria in the bio-ripening of fruits. Through an analysis of current research, we elucidate the synthesis pathways of ethylene in microorganisms, optimization techniques to enhance ethylene production, and the compatibility among microbial strains for the development of effective microbial consortia. Recent studies have demonstrated the efficacy of ethylene-producing bacteria, such as Bacillus and Pseudomonas species, in bio-ripening fruits like kiwifruit, plums, bananas, and apples. The optimization of growth conditions and the development of microbial consortia aim to maximize ethylene production efficiency While minimizing environmental impacts. This review underscores the importance of ethylene-producing bacteria in revolutionizing fruit ripening technology and advancing sustainable agricultural practices. By providing insights into the opportunities and challenges associated with bio-ripening fruits by ethylene-producing bacteria, this review seeks to guide future research and innovation in the field. Ultimately, using ethylene-producing bacteria offers a promising avenue for achieving safe, environmentally friendly, and efficient fruit ripening methods in agricultural practices.

Combining NIR spectroscopy with chemometrics for discriminating naturally ripened banana and calcium carbide ripened banana

Article

Full-text available

Oct 2024

Calcium carbide is prohibited as a fruit ripening agent in many countries due to its harmful effects. Current methods for detecting calcium carbide in fruit involve time-consuming and destructive chemical analysis techniques, necessitating the need for non-destructive and rapid detection techniques. This study combined near infrared (NIR) spectroscopy with chemometrics to detect two banana varieties ripened with calcium carbide in different forms when they are peeled or unpeeled. Sixteen linear discriminant analysis (LDA) models were developed with high average classification accuracies for classifying banana based on the mode used to ripen banana, type of carbide treatment and the duration of soaking banana in carbide solution. Banana colour was predicted with partial least squared regression (PLSR) models with R2CV > 0.74, RMSECV and <5.4 and RPD close to 3. NIR coupled with chemometrics has good potential as a technique for detecting carbide ripened banana even if the banana is peeled or not.

Assessment of Heavy Metals in Edible Fruits Sold in Selected Markets in Ihiala Local Government Area

Article

Full-text available

Jan 2023

This study assessed the concentration of heavy metals in edible fruits sold in selected markets in Ihiala Local Government Area, Anambra State. Despite the nutritional benefits obtained from fruit consumption, the presence of heavy metals accompanying it from the environment draws scientific concerns affecting the human health. The multi-stage and random sampling techniques were used in dividing the area into three with three markets. Ninety-five fruit sellers participated in the study. The instruments used for data collection were field observation, questionnaire and laboratory analysis. Twelve fruit samples of banana, watermelon, apple and pineapple, four from three markets were collected. Also, three samples of unripe banana fruits were collected, to compare the percentage increase in the concentration of arsenic that might be arising from the use of calcium carbide. ANOVA was used for data analysis. Results revealed that the concentrations of Zn, Ni, Cu, Pb and Cr in all fruits were within WHO/FAO's acceptable limits of heavy metals in fruits. Whilst As and Fe were above the limit. Results also indicated an increase in the concentration of As in ripe banana compared with unripe one. Findings showed that 80% of the respondents were not aware of the health implication of consuming of CaC2 ripen fruits. There was no significant relationship between the concentration of Zn, Ni, Cu, Pb and Cr in fruits sold in markets and human health risks as the Fcal value of the metals was less than Fcrit at (P<0.05) level of significance. However, there was a significant relationship between the concentrations of As and Fe and human health risk as Fcal was greater than Fcrit at (P˃0.05) level of significance, which shows the serious human health risk associated with As and Fe toxicity.

Chemical Changes in Mango (CV.Fazli) as Affected by Fruit Maturity and Condition of Ripening

Article

Full-text available

Apr 2024

An experiment was carried out at the Department of Horticulture and Department of Biochemistry of Bangladesh Agricultural University, Mymensingh. The objectives of the experiment were to evaluate the pattern of chemical changes associated with ripening and the numbers of days required for full ripening of mango (CV.Fazli) harvested at three maturity stages and preserved under different ripening conditions, viz; control, spread over brown paper, bamboo basket covering with straw, spread on straw and calcium carbide. The fruits were assessed for chemical changes during ripening. Some of the chemical properties such as sugar content (reducing, non-reducing and total), total soluble solid and pH of pulp increased while titratable acidity and vitamin C (ascorbic acid) content decreased with the increase in the duration of ripening. In respect of all chemical parameters, mature fruits kept in bamboo basket covering with straw showed best performance whereas CaC₂treated fruits showed poorer performance though good colours were developed. The ripening conditions maturity stages showed significant variations in relation to days required for full ripening. Among the treated and untreated mature mango fruits, bamboo basket covering with straw and spread on straw exhibited better ripening performance. Over- mature mango kept in bamboo basket covering with straw required the lowest days for full ripening but at 9th day of ripening some fruits were not in edible conditions whereas mature fruits kept in the same conditions were in edible conditions.

Survey of knowledge on calcium carbide use in fruit ripening and associated health risks among fruit sellers and consumers in Ado-Ekiti Nigeria

Article

Full-text available

Jul 2024
Discov Public Health

Background This study aimed to assess the methods used for ripening fruits by sellers and to examine the knowledge regarding the health risks associated with the use of calcium carbide (CaC2) among both fruit sellers and consumers in Ado-Ekiti. Methods The study employed a cross-sectional design, utilizing a semi-structured questionnaire administered in major markets within Ado-Ekiti. Knowledge levels were categorized into good (> 70% score), fair (50–69% score), and poor (< 50% score). One way Analysis of variance (ANOVA) and Independent sample t-test was used to indicate knowledge score difference with respect to socio demographic characteristics. Results The study involved 357 consumers and 20 fruit sellers, with a majority being females (54.9% of consumers; 80.0% of sellers) and aged predominantly between 18–27 years and 28–39 years. The findings revealed that the use of CaC2 (50%) and natural ripening methods (100%) were common among fruit sellers. Sellers cited cancer (60%), bacterial infections (35%), and chest tightness (15%) as associated risks with CaC2 usage. Similarly, consumers expressed concerns about consuming CaC2-ripened fruits, attributing risks such as abdominal burns (70%), cancer (70.6%), and diarrhoea (67.3%). A significant proportion of sellers (90%) exhibited poor knowledge regarding the risks associated with CaC2, while 24.6% of consumers demonstrated fair knowledge on the subject. Conclusion The study identified common fruit ripening practices among sellers. Fruit sellers showed poor knowledge, while consumers displayed fair to poor understanding of health risks linked to calcium carbide use in artificial fruit ripening.

Artificially Ripened Fruits -A Potential Danger

Article

Feb 2024

Fruits are delicious food having lots of nutrients. Most of the fruits become edible after ripening. Appearance, colour, flavour, texture, pulp to peel ratio is changed during ripening. For commercial reasons artificial ripening is employed rather than depending on natural ripening process in plants. Not only the flavour, texture, nutritional value of artificially ripened fruits is inferior than naturally ripened fruits but also the former have harmful effects on human health if consumed. There are many artificial ripening agents which are used widely as ethylene, acetylene, calcium carbide, ethephon, smoke etc. The toxic effects of artificially ripening agents may be minimised by washing the fruits with water and peeling them before consumption. A lot of experiments have been carried out by scientists on banana, mango, apple, wood apple, orange, tomato, pineapple, grapes, lime, tangerine, lemon etc. Artificially ripened fruits are harmful for humans, as most of them cause diseases of heart, lungs, skin and kidneys.

Post-harvest Treatment of Banana with Artificial Ripening Agent Influences Its Nutritional Quality and Antioxidant Potential

Article

Apr 2024

Bananas are widely consumed fruits that are often subjected to artificial ripening to accelerate their marketability for economic gains. Calcium carbide (CaC2) is most commonly used as ripening agent, particularly in developing countries, due to its low cost and effectiveness. However, the use of CaC2 has raised concerns about its potential impact on the safety and nutritional quality of the treated fruits. Assessment of the impact of this practice on the nutritional value of banana is key to improving its functionality and maximize its nutriture. This study was undertaken to examine the effect of post-harvest treatment of banana with calcium carbide agent on nutrient composition and antioxidant enzymes of the pulp. Mature green bananas were separated into fingers of the same size and divided into 4 groups. Group I was untreated and unripen while groups II and III were CaC2-treated at 4g/kg and 8g/kg of fruit respectively. Group IV underwent natural ripening. Proximate composition, sensory evaluation and antioxidant enzyme analyses were carried on the samples after the treatment period following standard procedures. The results show that calcium carbide used at 4g/kg and 8g/kg tilted sensory properties of banana pulp towards low values but not significantly (p > 0.05). On the other hand, there was significant difference (p < 0.05) in the proximate composition of the artificially ripened banana compared to control bananas. Similarly, the levels of essential minerals decreased significantly (p < 0.05) in treated groups II and III compared with group 4. Furthermore, the results of antioxidant enzyme activities indicated that calcium carbide treatment compromised the levels of all the antioxidant enzymes analysed as their concentrations significantly decreased (P < 0.05) from 3.42 to 1.65 U/mL; 32.79 to 22.73 U/mL and 0.68 to 0.28 U/mL for peroxidase, ascorbate peroxidase and catalase respectively. These findings have shown how the nutritional composition as well as antioxidant potential of banana could be compromised if the use of chemical ripening agents such as calcium carbide continues unabated.

Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products

Article

Mar 2024

Chemical and Technological Studies on Sapote Sapodilla (Manilkara zapota) and White Sapote (Casimiroa edulis) Products

Article

Full-text available

Feb 2024
FOOD SCI TECHNOL RES

This study intended to evaluate the physical and chemical properties of two sapota fruit cultivars namely: sapodilla (Manilkara zapota) and white sapote (Casimiroa edulis). The investigation also, included and assessment products created from these fruits like sapo-dilla compote and irradiated dried rolls made from white sapota besides, puree made from white sapota and guava and stored for 12 weeks in polyethylene bags at ambient temperature (28±2˚C), microbiological tests were conducted every 3, 6, 9, and 12 weeks during the storage period. The physico-chemical properties of moisture, protein, crude fiber, ash, fat, total carbohydrates, total acidity, total soluble solid contents, T.S.S., vitamin C, vitamin A, total sugars, reducing sugars and non-reducing sugars, and mineral contents of white sapote fruits and sapodilla fruits were determined. Meanwhile, the results recorded for total antioxidant activity (TA) of 88.01%, total phenolics (TP) of 46.73 mg/100g, and total flavonoids of (TF) 22.33 mg/100g, respectively, for sapota fruit, and 77.34%, 40.28 mg/100g, and 20.66 mg/100g, respectively, for sapodilla fruit. Physicochemical properties non-significant effects of gamma rays on sapota rolls. While sensory evaluation showed a slight decrease in color score when treated with radiation for sapota rolls, while the irradiated sapota rolls there were decreases in vitamin C and vitamin A it was 2.6 and 4.25 mg/100g for un-irradiated rolls and 1.97 and 3.88 mg/100 g for irradiated rolls respectively. On the other hand, total antioxidant activity increased from 80.21% for the un-irradiated rolls to 91.64% for the irradiated rolls by 2 kGy; total phenol content (TPC) was 40.29 mg/100g for the un-irradiated rolls, while the irradiated rolls were 58.78 mg/100 g; and total flavonoid content (TFC) was 21.85 mg/100 g for the un-irradiated rolls and 45.98 g for the irradiated rolls. Moreover, the gamma rays measured a 2 kGy showed decrease in the total bacterial count and total mold and yeast of sapota rolls, which also increased the shelf-life of sapota rolls.

Artificial Ripening of Mango (Manguiféra indica. L) with Calcium Carbide (CaC2) and Ethephon: Problem of Fruit Safety in the Markets of Abidjan, Côte D’ivoire

Article

Full-text available

Feb 2024

Background: Fruit ripening is a natural process that can also be stimulated by various artificial means. In recent years, artificial ripening has become increasingly popular in developing countries. This practice has become questionable due to various health problems associated with the use of its chemicals. Aims: The aim of this study was therefore to list the products and techniques used for the artificial ripening of mangoes in Côte d'Ivoire. A cross-sectional survey was carried out in 5 communes of Abidjan on the ripening and marketing of mangoes for local markets in Côte d'Ivoire. Study Design: Descriptive and analytical cross-sectional study with a single questionnaire passage. Place and Duration of Study: This study was conducted at the Methodology: This study was carried out to evaluate the different mango trade in Abidjan. The investigation period extended over two months, from April 1 to May 31, 2022, and involved 225 traders, or 45 per municipality. The markets were selected based on the main mango unloading points, with the aim of having two wholesale markets for each municipality. The selection of traders was based on the size of their activity. Results: The study showed that a large number of mango traders used ripening products. The products used in all markets were calcium carbide "caba" and ethephon "cabadji", of which caba was used by the majority (80%) of traders. For caba, 95% of traders used the incubation technique, while for cabadji, 100% of traders used the sprinkling technique. These practices are carried out with less protection and disinfection. Most of these applicators felt some kind of effect (headache, prolonged cold, dizziness, etc.) after using these products. Consumption of mangoes sold on the national market depends essentially on knowledge of these ripening practices. Conclusion: The aim of this study was to list the products and techniques used for the ripening in Côte d'Ivoire. The study revealed a variety of products used for mango ripening, the main being calcium carbide (caba) and almephon (cabadji). Caba is used for incubation and Cabadji for spraying.

Assessment of ripening sachets for postharvest quality enhancement in Dashehari mango (Mangifera indica L.)

Article

Full-text available

Dec 2023

Understanding the essential role of ethylene release in the long-distance transportation of climacteric fruits, like mangoes, is crucial. This study aimed to investigate the relationship between ethylene release and the postharvest ripening of mangoes. The research employed innovative ripening sachets to control the ripening process, specifically focusing on extending shelf life and enhancing quality. Dashehari mangoes exposed to ripening sachets releasing 100 ppm of ethylene exhibited improved quality attributes. The 6th day post-treatment recorded the highest total soluble solids (TSS) at 17.37 °B and the lowest acidity at 0.23%. Ascorbic acid content and firmness were measured at 22.50 mg 100 gm-1 and 2.63 kg cm-², respectively. Polygalacturonase activity in mango pulp (11.80,08.56 U mL-1 min-1) and peel (34.00, 20.30 U mL-1 min-1) peaked on the 4th and 6th day, respectively. The peel colour L* value increases from 2nd to 6th day after treatment, whereas the a* and b* values increased from 2nd to 4th day and the a* and b* values gradually decreased on 6th day in all the treatments except T4. The study suggests that ripening sachets have the potential to effectively regulate mango ripening and preserving fruit quality for an extended period.

Alterations in Some Haematological and Histological Parameters on Consumption of Calcium Carbide-Ripened Banana in Male Albino Mice

Article

Dec 2023

The aim of this study was to investigate the changes in several haematological and histopathological parameters in male Swiss albino mice fed on diets with calcium carbide-ripened banana. Fruits were collected from Khahigarh village, located in Raha subdivision of Nagaon district in Assam, and were artificially ripened using calcium carbide. The calcium carbide ripened banana was fed to albino mice, two times in a day for 14 consecutive days. Naturally ripened banana was used as positive control, and treated same way in another group of mice. The results showed that calcium carbide ripened banana induced significant decrease in RBCs count and Haemoglobin concentration; and significant increase in the WBCs. Histopathological observations of liver, kidney and testes also revealed the hazardous effect of the chemical. However, no genotoxic effect was observed with the chemical. The results suggest that consumption of banana ripened with calcium carbide can lower the body’s ability to resist some alterations of normal functions.

Post Harvest Handling of Fruit Crops

Article

Full-text available

Nov 2023

Swosti Debapriya Behera

Fruits are classified as perishable agricultural commodities. When fruits are harvested prematurely or when they are overripe, their storage life is shortened and their quality deteriorates. Therefore, it is important to harvest fruits at the appropriate stage of maturity in order to ensure good quality and better storage. Nevertheless, the inadequate implementation of proper handling techniques for agricultural produce has led to a significant occurrence of post-harvest losses, resulting in the Review Article Jain et al.; Int. 1991 wastage of valuable resources such as time and financial investments. The lack of appropriate handling procedures and chemical treatment methods are leading to significant losses in commodities. Therefore, it can be deduced that producers are currently experiencing significant economic detriment as a result of inadequate handling techniques, insufficient understanding of the underlying factors contributing to postharvest loss, and a dearth of effective preservation methodologies. However, the mitigation of loss can be achieved through the implementation of appropriate management and handling procedures. This review focuses on various aspects of post-harvest handling methods for preservation of fruits for longer time for processing and value addition.

Post Harvest Handling of Fruit Crops

Article

Full-text available

Nov 2023

Shubham Jain

HEAVY METAL IN BANANA (Musa acuminata) VARIETIES SOLD BY FRUIT VENDORS IN ENUGU STATE, NIGERIA

Article

Full-text available

Jul 2023

Background: The use of ripening agents to trigger uniform and quick ripening of banana have been associated with heavy metal intoxication. Determining the levels of heavy metals in banana which is a common fruit consumed in Enugu State and Nigeria guides relevant authorities to regulate the use of pesticides and ripening agents used by banana sellers to make every food safe for consumption. Objective: The study evaluated the presence of heavy metals in four varieties of banana consumed in Enugu State. Methods: Samples of each banana variety were obtained from different banana vendors at different markets in Enugu State respectively. Edible portion of similar varieties from different vendors were homogenized after removing the peel. The homogenized samples were analyzed for heavy metal (arsenic, mercury, lead and cadmium) content using standard methods. The weight of the banana varieties were measured to estimate the average size of the edible portion of a single banana. The data were subjected to statistical analysis to compare the mean of the heavy metal scores of the banana samples. A p-value <0.05 was considered significant. Results: Green Mutant banana variety had the lowest lead content (0.0107 mg/kg). Mercury was not present in all the banana samples. Arsenic was only found in Red Dacca banana variety, (0.0007 mg/kg). Red Dacca banana variety presented the highest value (0.0030 mg/kg). Conclusion: The study provided invaluable information on the heavy metal composition of banana varieties commonly consumed in Enugu state. The findings revealed that Red Dacca banana variety contains a significant amount of heavy metals which can contribute significantly to its build up in body cells.

EFFECT OF SMOKING AS POST-HARVEST TREATMENT ON THE RIPENING AND QUALITY OF BANANA (MUSA SP)

Article

Full-text available

Dec 2022

The application of smoke is a traditional practice to trigger the ripening process of banana. This experiment was conducted to investigate the effects of different post-harvest treatment on the physiochemical properties of banana fruits. This experiment was laid out in a Completely Randomized Design (CRD) with three replications, which constituted the seven treatments viz. control, low density polyethylene bag, as well as 12, 18, 24, 30 and 36 hours exposed to smoke. The results indicated that smoke treatment increased physiological weight loss and pulp weight during storage whereas decreased firmness, peel weight and dry matter content. Chemical parameters such as moisture, total soluble solid, and total sugar showed an increasing trend during the storage period, whereas acidity and vitamin C increased initially up to 5 days and declined thereafter during the ripening of the banana. Smoking for 18 hours resulted in uniform ripening with yellow coloration within 5 days, whereas untreated control fruits remained green for 5 days and ripened within 8 days after storage. The present study concludes that smoke treatment is a simple but quick means of banana ripening. Exposer of banana fruits to smoke for 18 hours produced better quality and improved the shelf life.

Assessment of Heavy Metals in Edible Fruits Sold in Selected Markets in Ihiala Local Government Area

Article

Full-text available

Feb 2023

This study assessed the concentration of heavy metals in edible fruits sold in selected markets in Ihiala Local Government Area, Anambra State. Despite the nutritional benefits obtained from fruit consumption, the presence of heavy metals accompanying it from the environment draws scientific concerns affecting the human health. The multi-stage and random sampling techniques were used in dividing the area into three with three markets. Ninety-five fruit sellers participated in the study. The instruments used for data collection were field observation, questionnaire and laboratory analysis. Twelve fruit samples of banana, watermelon, apple and pineapple, four from three markets were collected. Also, three samples of unripe banana fruits were collected, to compare the percentage increase in the concentration of arsenic that might be arising from the use of calcium carbide. ANOVA was used for data analysis. Results revealed that the concentrations of Zn, Ni, Cu, Pb and Cr in all fruits were within WHO/FAO’s acceptable limits of heavy metals in fruits. Whilst As and Fe were above the limit. Results also indicated an increase in the concentration of As in ripe banana compared with unripe one. Findings showed that 80% of the respondents were not aware of the health implication of consuming of CaC2 ripen fruits. There was no significant relationship between the concentration of Zn, Ni, Cu, Pb and Cr in fruits sold in markets and human health risks as the Fcal value of the metals was less than Fcrit at (P<0.05) level of significance. However, there was a significant relationship between the concentrations of As and Fe and human health risk as Fcal was greater than Fcrit at (P˃0.05) level of significance, which shows the serious human health risk associated with As and Fe toxicity.

Salicylic acid mediated postharvest chilling and disease stress tolerance in horticultural crops

Chapter

Dec 2022

Detection of acetylene (C2H2) gas using Ag-modified ZnO/GO nanorods prepared by a hydrothermal synthesis

Article

Oct 2022
MAT SCI SEMICON PROC

It is very important to detect the acetylene (C2H2) gas content from fruits which have been artificially ripened by carcinogenic calcium carbide. Herein, we demonstrate a chemiresistive based C2H2 gas sensor using Ag-modified zinc oxide and graphene oxide (Ag–ZnO/GO) nanocomposite. The addition of GO and Ag to ZnO nanorods increases the intrinsic chemical activity of metal oxide and C2H2 spill over, resulting sensing properties enhanced. The morphological, structural and chemical properties of pure ZnO, ZnO/GO and Ag–ZnO/GO are analysed using various measurement tools. These sensors are investigated at various operating temperatures from 50 to 350 °C at 5–100 ppm concentrations of C2H2. Ag–ZnO/GO sensor exhibits an excellent sensing response of 187.34% for 100 ppm C2H2 gas with response/recovery time period of 13/780 s, respectively at an optimum operating temperature of 250 °C. The sensor is highly selective towards C2H2 in the presence of different interfering gases such as H2, methanol, ethanol, acetone, ethylene, carbon dioxide, chlorine and methane. The sensor also possesses an excellent reproducible response and good stability, suggesting a potential candidate for C2H2 gas sensing application.

Review on Factors Affecting Postharvest Quality of Fruits Review Article

Article

Full-text available

Sep 2018

Desta Bekele Dichi

The aim of this review was to know the factors that affect post harvest quality of fruits. The pre-harvest factors influencing postharvest quality were cultural practices, mineral nutrition, genetic factors and climatic factors. Post harvest factors influencing postharvest quality of fruits were maturity stage, method of harvesting, time of harvesting, precooking, sorting and grading, packaging and packaging materials, storage, type of storage, temperature and relative humidity during storage and transportation, transportation, road condition.

Toxic Assessment of Calcium Carbide Ripened Pawpaw on the Haematological Parameters of the Wistar Rats

Article

Jul 2022

Fruits are sweet fleshy products of a plants, that contain various nutrients and when consumed help the human in diverse ways. Some build up muscles, some burst immune system, some are anti-oxidant and amongst other functions. Because of the high commercial demand, naturally ripe fruits are scarce, thus; alternative (artificial) ways of making them ripe for consumption has become inevitable and uncontrollable. The aim of this study is to evaluate the effect of Calcium Carbide ripened fruit (Pawpaw) on the Haematological parameters of the Wistar rats. Mature unripe pawpaw’s were plucked off from the parent plant and were divide into two groups, one group was kept and allowed to rip at normal room temperature and the other group was induced with Calcium Carbide to ripe for 48 hours.10g of the CaC2 was placed in a bowl and 5ml of water was used to dissolved it in a closed metal bucket containing 1kg of the fruit [Pawpaw] rapped with black nylon and was allowed for two days [48 hours] for ripening. After ripening, sampled fruits were washed and juiced. 600g of both the naturally ripened and calcium carbide induced ripened fruits [Pawpaw] were peeled separately and blended in an electric blender with 350ml/1L of deionized water. The two sets of juice was filtered with a clean fine sieve and was poured into clean bottles labeled [CaC2 ripened and naturally ripened pawpaw juice]. A total of 21 adult Wister rats of both sexes weighing between 126.9g- 213.3g were used for this study. 9 Wistar rats were used for Sub Acute Test (LD50). The rest 12 Wistar rats were divided into three groups (Control, Natural and CaC2). 5ml/kg of the naturally ripened and calcium carbide induced ripened fruits [Pawpaw] were administered orally to the rats based on the body weight. The rats were weighed weekly, then one rat was sacrificed in each group and blood samples were collected from the three groups for hematological analysis. The result showed reduction in mean Pack Cell Volume, Total White Blood Count, Hemoglobin, Red Blood Cells, Platelets, Neutrophil, Monocytes for both the Wistar rats fed with Naturally ripened and CaC2 ripened groups in comparison with the control group. There is evidence of increase in the mean Lymphocytes level for both the Wistar rats fed with naturally ripened and CaC2 ripened groups in comparison with the control group, but the CaC2 treated group tend to be higher. Eosinophil levels are higher in the CaC2 treated group. In a nutshell, The consumption of fruits ripened with Calcium Carbide pose devastating effect on the bone marrow, deleterious effect on the circulating blood, heart and brain, that will evenly lead to myocardiac infarction, Eosinophilia, Anemia, thrombocythopenia, paralysis, stroke, seizure and mortality may eventually arise.

The Use of Calcium Carbide in Fruit Ripening: Health Risks and Arsenic Index as a Quantitative Marker for Calcium Carbide Residue

Article

Full-text available

Apr 2022

Fruits are important worldwide due to their nutritional, commercial, and nutraceutical values. Doubtless, the increased demand for fruits is instrumental in the use of various artificial ripening methods in their production. The most frequently applied chemical for this purpose is calcium carbide (CaC2). However, due to its toxicity, the use of calcium carbide in fruit ripening has been banned in many countries, including Nigeria. Despite its limitations, calcium carbide is still illegally used in artificial ripening of fruits and this has elicited great health concerns. Currently, there is little scientific data on the investigation of calcium carbide residue of fruits marketed in Nigeria. This article gives an outline of calcium carbide, its use in fruit ripening and possible health implications. It further identifies arsenic index as a marker for quantifying residue in suspected calcium carbide-ripened fruits.

Evaluation of Nutrients, Toxicity and Hazard Quotient Associates of Artificially Ripened Humid Tropical Banana (musa. spp)

Article

Full-text available

May 2022

The study evaluated the effect of artificially ripened tropical banana (musa.spp) using calcium carbide (CaC2) as an ripening agent. Sub-lethal levels; 0g/kg, 1g/kg, 5 g/kg and 10 g/kg of CaC2 were administered on unripe banana . Resultant levels of heavy metals, vitamins and mineral components were measured. Proximate analysis showed a decreased trend of: Calorific value(CV) ≥ Carbohydrate(CHO) ≥ Moisture ≥ Dry matter(DM) ≥ Ash(A) ≥Ether (FAT) ≥ Crude fibre(CF) ≥ Crude protein(CP). Mineral contents decreased in the order: Ca ≥ Mg ≥ Na ≥ K ≥ N ≥ P ≥ Mn ≥ Cu ≥ Zn. The vitamins also decreased in the order: Vitamin C ≥ β– Carotene ≥ Niacin ≥ Thiamin≥ Riboflavin. The mean values of Mercury (0.013mg/kg) and Cadmium (0.426mg/kg) were well above the FAO/WHO standards (0.01/0.02mg/kg). Hazard Quotient (HQ) of toxic elements were >1, and Hazard Index (HI) found to be >1, indicating potential human health risk. Recommendations were made.

Hot Water Treatment Enhances Quality and Storage Life of Sapota Fruit (Cv. ‘Cricket Ball’) During Cold Storage

Article

Full-text available

Jun 2025
Applied Fruit Science

Sapota is a widely favored fruit in tropical and subtropical regions, appreciated for its significant health benefits. However, its postharvest shelf life is limited due to high rate of respiration, ethylene production and lack of effective postharvest treatments to decelerate the metabolic changes. The present study explored the effect of hot water treatment (HWT) (52 °C for 5 min, 52 °C for 10 min, 55 °C for 5 min and 55 °C for 10 min) on physical, physiological, biochemical parameters and functional compounds of sapota during cold storage (15 ± 1 °C). The results demonstrated that HWT (52 °C for 5 min) significantly reduced weight loss, ripening co-efficient, firmness loss, decay incidence and pulp color changes compared to control fruit. Likewise, HWT significantly retarded respiration and ethylene evolution rate throughout the storage period. Notably, HWT increased the total soluble solids and total sugars over the control. HWT also enhanced bioactive compounds like total phenols, flavonoids, ascorbic acid and antioxidant capacity as compared to control. Furthermore, consumer acceptability of sapota was well maintained after HWT. Meanwhile, multiple linear regression analysis suggested that physico-chemical parameters and antioxidants contributed 99.26, 97.79, 98.77, 98.02, 98.80 and 99.03% of the variations in physiological loss in weight (PLW), respiration rate, ethylene production, firmness, decay incidence and ripening coefficient, respectively. Overall, the study suggests that HWT (52 °C for 5 min) provides a non-chemical and eco-friendly approach to delay fruit softening and maintain fruit quality by slowing metabolic changes and decay incidence whilst upregulating the antioxidants level, thus extending the shelf life of cold-stored sapota fruit to 18 days. Graphic abstract

Computer vision-based detection and classification of chemically ripened bananas and papayas at vendor site through deep learning AI models using real-time dataset

Article

Mar 2025

Comparative Analysis of Phytochemical Composition, Proximate Content and Heavy Metal Contamination in Naturally and Calcium Carbide-Ripened Bananas

Article

Full-text available

Dec 2024

The use of artificial ripening agents, particularly calcium carbide, in fruits such as bananas has raised concerns about their impact on nutritional quality. This study compared the phytochemical composition, proximate analysis, and heavy metal contamination of naturally ripened (NR) and calcium carbide-ripened (CR) bananas and analysed the adverse risk associated with the consumption of calcium carbide -ripened bananas. Mature unripe bananas obtained from the Institute of Agricultural Research and Development (IARD) were divided into two groups: one ripened naturally (NR) at room temperature and the other ripened using calcium carbide (CR). Phytochemical analysis detected phenols, alkaloids, flavonoids, tannins, saponins, and terpenoids in both groups, but with significant differences in concentration. Notably, cyanogenic glycoside and oxalate levels were higher in CR bananas (7.0 × 10⁻⁴% and 1.82%, respectively) compared to NR bananas (6.0 × 10⁻⁴% and 0.50%). Additionally, NR bananas showed higher concentrations of flavonoids (11.64%), alkaloids (4.50%), saponins (9.84%), and tannins (7.5 × 10⁻4%), indicative of high antioxidant properties. In contrast, CR bananas had reduced levels of these compounds (10.22%, 4.2%, 6.41%, and 3.16 × 10⁻4% respectively), suggesting decreased antioxidant potential. Proximate analysis revealed that CR bananas had higher moisture content (82.05%) compared to NR bananas (79.83%). However, NR bananas contained higher levels of protein (1.88%), carbohydrate (19.68%), and fiber (2.40%). Heavy metal analysis identified elevated phosphorus levels in CR bananas (184.5 ppm), exceeding the FAO's permissible limits (80–120 ppm). In conclusion, our findings highlight the potential nutritional compromises and safety risks associated with calcium carbide-ripened bananas. The study emphasizes the need for strict regulation of artificial ripening agents to protect consumer health.

Sub-acute pathological effects of calcium carbide as an artificial fruit ripening agent on various organs of albino mice

Article

Full-text available

Jun 2024

Introduction. Calcium carbide is the most commercially used artificial fruit ripener because it is inexpensive to produce though, involving the use of hazardous elements and can easily be purchased in local markets. This study aimed at investigating the architectural changes of organs extracted from albino mice fed with fruits that were ripened with calcium carbide. Material and methods. About 40 mice of both males and females, weighing between 18g-25g were randomly used for this study. They were divided into five (5) groups, made up of six mice namely Groups 1, 2, 3, 4 & 5 respectively. A set of unripe mature pawpaw and banana were ripened with calcium carbide (CCRP & CCRB) and were fed orally to groups 3 and 5 respectively for four weeks with water. Another set of the unripe mature pawpaw and banana were ripened naturally (NRP & NRB) without subjecting them to any artificial ripening processes and were fed orally to groups 2 and 4 mice respectively for four weeks with water. Rat feed and water were also given to the control group 1. Results. Increased body weights were observed in the calcium carbide ripened banana (CCRB) treated group when compared to the other groups (control and calcium carbide ripened pawpaw). Histological sections revealed increased numbers of inflammatory cells, presence of collapsed epithelial layer, ruptured muscle, disorganized clara cells, aggregation of fibroblasts in the lungs; mild interstitial edema in the brain between the cardiocytes: mononuclear cell infiltration with cloudy swelling of the renal epithelium; dendritic cells in the brain. Discussion and conclusions. According to this study, eating fruits that are ripened with calcium carbide has adverse related health effects thus negatively altering the histological architecture of the organs such as the lungs, liver, kidney, heart as well as the brain. Fruit vendors must therefore use caution when applying calcium carbide and adhere to international regulations that strictly limit its use.

CaC2-induced ripening: Unveilingthe bitter truth behind sweet fruit

Article

Jun 2024
FOOD CHEM

Exploring Fruit Ripening Methods: Conventional, Artificial, and Novel Approaches for Quality and Health

Article

Jun 2024
FOOD CONTROL

Biopesticides versus synthetic pesticides usage in Africa

Chapter

Full-text available

Jan 2024

Advances in Diagnosis and Management of Phytonematodes

Book

Dec 2023

P. Parvatha Reddy

Smart Farming Technologies to Attain Food and Nutrition Security

Book

Nov 2023

P. Parvatha Reddy

Chemical-Based Fruit Ripening and the Implications for Ecosystem Health and Safety

Chapter

Jun 2023

Fruit farming has a considerable impact on international trade, environmental security, and food security. Regardless of their One Health impact, the ageless practice of chemical-based fruit ripening is still commonplace in fruit production because it is essential for making fruits available for market and consumption. Certain fruits require a combination of several phytochemicals and artificially added chemicals, many of which have strong antioxidant properties that add to their health effects. In many developed and developing countries, retailers and farmers use ripening chemicals to speed up the ripening of their produce. Fruit ripens naturally with time, improving in taste, softness, and color as well as decreasing in greenness in most cases. After harvest, fruit chemistry, particularly the chemistry of fruit enzymes, changes. Using various ripening agents, almost 80% of fruits are artificially ripened (with the help of chemicals). Underdeveloped nations regularly use chemicals like calcium carbide, ethylene glycol, and ethephon to artificially initiate the ripening process. CaC 2 and fruit moisture interact to create acetylene gas, an ethylene substitute that hastens fruit ripening. In most cases, when the fruit is artificially ripened, the external peel will be golden, but the interior tissue won't be ripe or will still be green and raw. The synthetic ripening agent ethylene releases ethylene in neutral to basic environments, frequently above pH 5. Ethephon produces an acidic solution in water and is used to ripen plants. Consequently, a variety of health hazards have been associated with the incorrect use of these substances. Regular consumption of fruits that have been artificially ripened has been associated with heart conditions, lightheadedness, and skin ulcers. Abstract Fruit farming has a considerable impact on international trade, environ-7

Key contributors to postharvest losses and the scale of the problem

Chapter

Jan 2023

RESEARCH PROJECT TITLE A STUDY OF EFFECT OF ETHEPHON ON PROXIMATE COMPOSITION OF BANANA (Musa Sep.) (LOCAL NAME: BANGLA KOLA). SUBMITTED BY

Thesis

Full-text available

Jan 2018

Banana is an edible fruit which provides high amount of calorie as well as vitamin, mineral and other essential nutrient. It is the cheapest source of nutrient available in the market. Most of the wholesalers use Ethephon (2-chloroethyl phosphonic acid) as ripening agent for the quick ripening of banana. To determine its hazardous effects, it was important to investigate the effect of Ethephon on nutritional parameters of Banana. The study was conducted to investigate the effect of the Ethephon as ripening agent in the proximate composition of banana. The collected fresh green matured Banana fruits were divided into four lots. The first lot was left to ripe naturally without any Ethephon treatment, this is symbolized as controlled. Then the 2nd, 3rd and 4th lots were treated by the immersion in solution of Ethephon (80%) for uniform ripening at three different concentrations of 1000ppm, 1500ppm and 2000ppm for 5 minutes. Then the effects of Ethephon in proximate composition of banana were observed with exposure duration from day 1 to day 7. From the study it was found that Ash content decreases from D1 to D7. The Highest Ash content (0.93±0.06%) was obtained for controlled Banana at D1 while the lowest Ash content (0.75±0.04%) was obtained for banana treated with 2000ppm at D6. The Moisture content was found to increase from D1 to D7. The Highest Moisture content (74.05±1.41%) was obtained for the Banana treated with 2000ppm Ethephon at D7 while the lowest Moisture content (60.09±2.07%) was obtained for controlled banana at D1. The study revealed that there was gradual decrease in Fiber content from D1 to D7. The Highest Fiber content (3.10±0.01%) was obtained for controlled Banana at D1 while the lowest Fiber content (1.47±0.06%) was obtained for Banana treated with 2000ppm at D7. There was gradual increase in Protein content from D1 to D7. The highest Protein content (1.73±0.02%) was obtained for the controlled at D7 while the lowest Protein content (1.43±0.00%) was obtained for Banana treated with 2000ppm Ethephon at D1. The highest Fat content (0.264±0.005%) was found in day 6 for Banana treated with 2000ppm Ethephon while the lowest Fat content (0.015±0.002%) was found in day 5 for 1500ppm and there was no exact trend of change in Fat content during ripening. The Study revealed the similar results for Carbohydrate and Energy content. There were gradual decreases in Carbohydrate and Energy with increasing exposure duration from D1 to D7. The highest content of Carbohydrate and Energy were obtained for the controlled Banana at day 1 and the values were 34.40% and 143.74Kcal/mol respectively while the lowest content of Carbohydrate and Energy were obtained for Banana treated with 2000ppm Ethephon at D7 and the values were 21.96% and 95.56Kcal/mol respectively. The study also revealed that TSS, TS and RS were found to increase gradually with ripening duration from D1 to D7. The highest content of TSS, TS and RS were obtained for the controlled banana at D5 and the values were 26.05±0.09%, 22.50±0.33% and 13.43±0.09% respectively. From this study one can develop a scientific understanding of the changes in nutrition values of artificially ripened banana with ripening agent Ethephon. Keywords: Ethephon, proximate composition, ripening agents, exposure duration, controlled, Ethephon treatment, immersion.

Automatic identification of ripening and quality grading of fruits using deep neural networks

Conference Paper

Nov 2022

The cultivation of fruits in fields has become a challenging one in current situation and it needs more manpower to check the standard of fruits. This can be replaced by a robotic version system which will accurately estimate the standard of fruits, a key horticultural crop. This system consists of three parts detection, ripeness and estimation. Efficient detection is achieved using CNN framework-AlexNet. Quantity is then estimated in same framework by learning a parallel-layer. It consists of an entire end to end finish system of automated and efficient fruit quality supported image processing. Effectiveness of the proposed structure is demonstrated by initial leads to superior performance than treating fruit ripeness and quality supported extra classes in traditional CNN framework. It reduces the work of workers and by giving training to computers, it will easily estimate the standard of fruits and distinguish whether it's matured or un-matured, good or bad.

Collaborative Representation of Convolutional Neural Network Features To Detect Artificial Ripening of Banana Using Multi‐Spectral Imaging

Article

Jul 2022

With the increasing demand of fruits in the consumer market and to fulfill the needs of consumer, fruits are deliberately resorted to ripen artificially using industrial grade Calcium Carbide (CaC2) which has carcinogenic properties. The preferences to employ imaging sensing technology across the electromagnetic spectrum has gained noteworthy attention in the recent times. This work presents the study to distinguish natural and artificial ripened of banana using multi‐spectral imaging approach. Specifically, we carry out the analysis using multi‐spectral images collected for natural and artificial ripened banana in eight narrow spectrum bands spanning from Visible to Near‐Infra‐Red wavelength. Further, to present the contribution of each individual spectral bands, we propose a scheme that extracts the relevant features from ‘conv5’ and ‘fc6’ layers of convolutional neural network based on AlexNet architecture and process these features independently with Collaborative Representation Classifier in a robust manner. Essentially, we demonstrates the experimental classification accuracy based on multi‐spectral images comprised of 5760 sample images using 10 fold cross‐validation. Based on the proposed scheme, the highest average classification accuracy of about 88.82 ± 1.65% is obtained using our proposed approach presenting the significance of our work.

Artificial Ripening: What We are Eating

Article

Full-text available

Oct 2008

Ripening is a process in fruits that causes them to become more edible. In general, a fruit becomes sweeter, less green, and softer as it ripens. However the acidity as well as sweetness rises during ripening, but the fruit still tastes sweeter regardless. An organic compound involved with ripening is ethylene, a gas created by plants from the amino acid methionine. Ethylene increases the intracellular levels of certain enzymes in fruit and fresh-cut products, which include: Abstract: In recent times there is much concern about artificial ripening of fruits in many parts of the world including Bangladesh. Large amount of tropical fruits are produced in Bangladesh. Though fruits like mango naturally ripen in trees; some chemicals are used to ripen them artificially which hasten the ripening process. Ripe fruits are not suitable to carry & distribute as they get rotten. So fruit traders pick unripe fruits & use certain methods to increase the shelf life of them. For many years Ethylene had been used as a fruit ripening agent. But now- a-days Calcium carbide is getting popular in this regard as it has a faster ripening property. But inappropriate use of Carbide to ripen fruits is associated with many health hazards. In this topic we have tried to reveal the essentials of this burning issue & looked for solutions.

Calcium carbide poisoning via food in childhood

Article

Full-text available

Mar 2007
J EMERG MED

The fast ripening of fruits means they may contain various harmful properties. A commonly used agent in the ripening process is calcium carbide, a material most commonly used for welding purposes. Calcium carbide treatment of food is extremely hazardous because it contains traces of arsenic and phosphorous. Once dissolved in water, the carbide produces acetylene gas. Acetylene gas may affect the neurological system by inducing prolonged hypoxia. The findings are headache, dizziness, mood disturbances, sleepiness, mental confusion, memory loss, cerebral edema and seizures. We report the case of a previously healthy 5 year-old girl with no chronic disease history who was transferred to our Emergency Department with an 8-h history of coma and delirium. A careful history from her father revealed that the patient ate unripe dates treated with calcium carbide.

Studies on effect of Ethrel dip treatment on the ripening behaviour of mango (Mangifera indica L.) variety 'Neelum'

Article

Mar 2004

'Neelum' mangoes were harvested at optimum stage of maturity and subjected to post-harvest dip treatment in 500 ppm ethrel - a ripening inducer (2-chloro-ethyl phosphonic acid) in water. Treated fruits were stored in ventilated plastic baskets for ripening at ambient conditions (24-29°C, RH 40-65%). Data revealed that ethrel treated fruits ripened 8 days with excellent sensory quality attributes, whereas control (untreated) fruits ripened in 12 days. Physico-chemical parameters such as total soluble solids (TSS), pH, reducing sugars, total sugars and total carotenoids showed increasing trend up to 8 days during ripening, whereas decreasing trend was noticed in fruit pressure (texture), specific gravity, total acidity and ascorbic acid. The rate of respiration in freshly harvested 'Neelum' mangoes were 47 mg/CO 2/kg/h. The respiration rate of ethrel treated fruits reached respiratory climacteric peak (140 mg CO2/kg/h) on 4th day of storage whereas, control fruits reached the climacteric peak (95 mg CO 2/kg/h) on 6th day of storage. Sensory quality characteristics with respect to colour, taste and flavour of ethrel treated 'Neelum' mangoes were found to be excellent.

Merck Index: An encyclopedia of chemical drugs and biological

Article

Harvest maturity effects on mango fruit ripening

Article

Jan 1988

The effects of temperature, concentration and exposure time to acetylene on initiation of banana ripening

Article

Jan 1987
J SCI FOOD AGR

The initiation of ripening of bananas by acetylene was studied with various concentrations and times of exposure at a range of temperatures. Ripening was associated with loss in firmness of the pulp, change in peel colour, and increases in total soluble solids content of the pulp. An interaction between the pulp temperature of bananas and their response to acetylene was demonstrated over a temperature range of 14 to 35°C in that the higher the temperature the shorter the exposure time, or the lower the concentration required. The period of exposure to acetylene was also shown to affect initiation of fruit ripening, with longer exposures up to 24 h requiring less gas or a lower temperature to initiate ripening. Fruit exposed to acetylene gas at the lower temperatures (14 to 16°C) were shown to ripen normally with respect to pulp soluble solids and pulp rupture force, although the co-ordination of the degreening response was lost in some fruit exposed to acetylene for 72 h. The temperature at which bananas were initiated to ripen did not affect their flavour.

Effect of ethylene and acetylene on mango fruit ripening

Article

Feb 2008
ANN APPL BIOL

Mangoes (var. Tommy Atkins) were exposed to ethylene and acetylene over a range of concentrations at high humidity for 24 h at 25°C, then ripened in air alone. Ripeness was assessed after 4 and 8 days by analysis of texture, colour development, soluble solids and acid contents. Ethylene in air at concentrations of 0.01 ml litre-1 and above or acetylene at 1.0 ml litre-1 were found to initiate ripening. Treatment with 0.01 ml litre-1 acetylene resulted in limited softening but had no effect on the other ripening changes analysed. Individual ripening processes responded differently to treatment: texture changes were most rapidly affected, while the rate of acidity losses was often reduced in ethylene treated fruits. Acetylene-treated fruits at concentrations of 0.01 and 0.1 ml litre-1 showed delayed ripening when compared to those treated with either 1.0 ml litre-1 acetylene or ethylene. Increased acetylene concentrations of 2.0 ml litre-1 gave a similar response to 1.0 ml litre-1, although in some instances there were indications of inhibitory effects.

Mango ripening – Role of carbohydrases in tissue softening

Article

Dec 2007
FOOD CHEM

A range of cell wall degrading enzymes, both glycanases and glycosidases, was identified in ripe mango (Mangifera indica cv. Alphonso) fruits. Reduction in the mannose content of the hydrolyzed polymeric fractions of ripe mango revealed the possible involvement of an endomannanase and α-mannosidase, the two major enzymes, in mango fruit softening and ripening phenomena. α-Mannosidase was resolved into isoforms I and II by chromatographic methods and their kinetic and inhibition properties were studied.

Standardization of ethrel treatment for inducing ripening of mango var. “Himsagar”.

Conference Paper

Jan 2009

“Himasagar” is one of the most important and choicest varieties of mango in West Bengal. Its “stay-green” character and high perishability limits its marketing out side the state. Developing fruits were harvested at three developmental stages (i.e. 72, 79 and 86 days after fruit set) from Horticultural Research Station, Mondouri under Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia (WB). Fruit maturity at harvest influenced the ripening processes and improves fruit quality on ripening. Maturity stage is an important criterion for deciding when to harvest so as to ensure the attainment of acceptable eating quality and to provide some flexibility in marketing. Fruits of each stage were subjected to different ethrel (250,500 and 1000 ppm) treatments and stored at ambient condition (26-300C and 70-80% RH.). During the storage period different physico-chemical characteristics were assessed at time interval. Fruits harvested at less mature stage (Stage-1) exhibited limited ripening changes during storage with and without ethrel whereas fruits harvested at Stage-2 and Stage- 3 showed better ripened characteristics. The ripening rate of fruits increased with advancement of maturity as well as with increase in the concentration of ethrel in the dipping treatment but from the present investigation it may be opined that the induced ripening of Himsagar mango at stage-2 (after 79 days of fruit set) using ethrel-500 ppm would enhance uniform ripening with comparatively more appealing colour development and increase the organoleptic qualities of the fruits facilitating the marketability through widening consumer’s acceptance as a whole.

DANGEROUS PROPERTIES OF INDUSTRIAL MATERIALS

Article

May 1964

Harold J. Magnuson

Electrocardiographic (ECG) changes in aluminium phosphide (ALP) poisoning

Article

Jun 1986
J Assoc Phys India

K S Nagar

Ripening of Langra mangoes with ethrel and calcium carbide

71-72

J S Bhullar

Bhullar, J. S., Ripening of Langra mangoes with ethrel and calcium carbide. Prog. Hortic., 1982, 14, 71–72.

Report on a visit to ITAC Brasil to investigate the effects of maturity, storage and gas treatment on mango fruit ripening

1319

A P Medlicott

Medlicott, A. P., Report on a visit to ITAC Brasil to investigate the effects of maturity, storage and gas treatment on mango fruit ripening. Tropical Development and Research Institute, UK, 1986, p. 1319(s).

Acetylene (74-86- 2) (2000 CD-ROM edition) Available from, as of 11://ecb.jrc.it/esis/esis

European
Bureau
Dataset

European Chemicals Bureau, IUCLID Dataset, Acetylene (74-86- 2) (2000 CD-ROM edition). Available from, as of 11 September 2006; http://ecb.jrc.it/esis/esis.php

The Condensed Chemical Dictionary, Van Nostrand Reinhold Company (London) Lit Educ

G H Geesner

Geesner, G. H., The Condensed Chemical Dictionary, Van Nostrand Reinhold Company (London) Lit Educ. Publ. Inc, 1977, p. 149.

A study on physico-chemical changes during growth, maturity and ripening in mango cv

P Dutta
R S Dhua

Dutta, P. and Dhua, R. S., A study on physico-chemical changes during growth, maturity and ripening in mango cv. Safdar Pasand. South Indian Hortic., 2004, 52(1–6), 297–301.

Fruit ripening with calcium carbide

411-420

O Sy
H Wainwright

Sy, O. and Wainwright, H., Fruit ripening with calcium carbide. Trop. Sci., 1990, 30, 411–420.

Artificial ripening of fruits and vegetables

247-36

R B Harvey

Harvey, R. B., Artificial ripening of fruits and vegetables. Univ. Minn. Agric. Exp. Sta. Bull., 1928, 247, 36.

Ripen-ing associated changes in enzymes and respiratory activities in three varieties of mango

73-76

Z Yanru
M Pandey
N K Prasad
G C Srivastava

Yanru, Z., Pandey, M., Prasad, N. K. and Srivastava, G. C., Ripen-ing associated changes in enzymes and respiratory activities in three varieties of mango. Indian J. Plant Physiol., 1995, 38(1), 73–76.

Eating Artificially Ripened Fruits is Harmful

Abstract

No full-text available

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