Fruit ripening: importance of artificial fruit ripening in commercial agriculture and safe use of the technology for consumer health

<p>Fruit ripening is a natural process in which a fruit goes through various physical and chemical changes and gradually becomes sweet, coloured, soft and palatable. However, this natural process can also be stimulated by using artificial fruit ripening agents. Farmers and vendors often use artificial ripening agents to control fruit ripening rate. However, because of the potential health hazard related to the ripening agents, artificial fruit ripening process is highly debateable throughout the world. There are existing laws and guidelines to control artificial fruit ripening process. This article deals with the legal aspects of artificial fruit ripening and fruit adulteration in Bangladesh. Different laws and acts to control and prohibit fruit ripening and adulteration using hazardous chemicals are discussed in detailed here. Laws from different developed and developing countries are also listed and discussed here. Furthermore, the technical and economic issues related to the artificial fruit ripening are addressed in this study. This article aims to develop awareness among different stakeholders since it will take the active participation of the government agencies, policymakers, farmers, vendors and scientists to address different aspects of artificial fruit ripening issues and to provide an effective solution.</p><p>Chemical Engineering Research Bulletin 18(2015) 30-37</p>

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Knowledge of Artificial Fruit Ripening Among Consumers in Rivers State

Advances in Social Sciences Research Journal ◽

10.14738/assrj.87.10589 ◽

2021 ◽

Vol 8 (7) ◽

pp. 436-454

Author(s):

Elizabeth E. Eze ◽

Emmanuel. U. Asogwa

Keyword(s):

Fruit Ripening ◽

Health Workers ◽

Survey Design ◽

Tertiary Education ◽

Sampling Procedure ◽

Cross Sectional Survey ◽

Cross Sectional ◽

Artificial Fruit ◽

Significant Difference ◽

Rivers State

The study investigated the knowledge of artificial fruit ripening among consumers in Rivers State. The study adopted a descriptive cross-sectional survey design. Four research questions and three null hypotheses tested at .05 alpha level guided the study. The population for the study was 2,617,600 respondents in fruit markets in Rivers State. A sample size of 1,024 fruit consumers was drawn suing multistage sampling procedure. Data were collected using a validated self-structured questionnaire titled "Knowledge of Artificial Fruit Ripening (KAFR)”. Guttman Split-Half Coefficient of 0.881 was obtained using Pearson Product Moment Correlation in conjunction with Spearman Brown correction statistics. Data were analyzed using percentage, mean, standard deviation, Chi-square, z-test, and One way Analysis of Variance. It was found that consumers had moderate knowledge of artificial fruit ripening in Rivers State. Also, male consumers, those within 31-40 years and those with tertiary education had higher knowledge of artificial fruit ripening. More so, the study revealed significant difference in knowledge among consumers in Rivers State based on gender, age and level of education. Based on the findings, the study recommended among others that; community health workers in Rivers State should organize regular heath education campaigns concerning the dangers of using chemicals for fruit ripening among consumers in Rivers State.

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Calcium carbide as an artificial fruit-ripening agent and its physiological effects on Wistar rats

Clinical and Experimental Medical Sciences ◽

10.12988/cems.2018.865 ◽

2018 ◽

Vol 6 (1) ◽

pp. 47-61 ◽

Cited By ~ 2

Author(s):

Eka Bassey Essien ◽

Blessing Minaopunye Onyegeme-Okerenta ◽

Jennifer Obiajulu Onyema

Keyword(s):

Fruit Ripening ◽

Wistar Rats ◽

Calcium Carbide ◽

Physiological Effects ◽

Artificial Fruit

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Acute and subacute toxicity evaluation of calcium carbide and ethylene glycol in Wistar albino rats

Journal of Basic and Clinical Physiology and Pharmacology ◽

10.1515/jbcpp-2019-0126 ◽

2019 ◽

Vol 31 (1) ◽

Author(s):

Markose Bini ◽

Bhargavan Rajesh ◽

Thekkekara Devassy Babu

Keyword(s):

Ethylene Glycol ◽

Fruit Ripening ◽

Calcium Carbide ◽

Preclinical Study ◽

Vital Role ◽

Toxic Effects ◽

Albino Rats ◽

Synthetic Chemicals ◽

Industrial Grade ◽

Artificial Fruit

AbstractBackgroundNaturally ripened fruits play a vital role in human nutrition. Under certain conditions, synthetic chemicals like calcium carbide (CaC2) and ethylene glycol (EG) are being freely used illegally in India and other countries for fruit ripening without serious concern on its toxic effects. This preclinical study evaluated the toxicity on different organs after the exposure of industrial-grade CaC2 and EG to the rats.MethodsAcute toxicity was induced by the oral administration of a single dose of chemicals to the rats, and their morbidity and mortality were monitored. For subacute study, different organs of animals were analyzed biochemically and histologically after the exposure of low doses of chemicals for 30 days.ResultsAt an acute dose of 5 mg/kg body weight of CaC2, 85% of the animals were found dead within 14 days; however, no mortality was observed following EG administration. At subacute doses, RBC and hemoglobin levels were found to be declined (p < 0.01), whereas total WBC and platelet counts, especially lymphocytes, were elevated remarkably (p < 0.01). Total protein, albumin, and urea were also found to be increased (p < 0.01). Histopathological observations support the toxicity in rats at higher doses of CaC2 and EG.ConclusionsThe study revealed that the artificial fruit-ripening agents like CaC2 and EG cause toxic effects on the internal organs of rats. The subsequent inflammatory response might have weakened the immune system. This in turn suggests the requisite for urgent measures to regulate the use of harmful synthetic agents in fruit ripening.

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Review on sensitive and selective ethylene detection methods for fruit ripening application

Sensor Review ◽

10.1108/sr-10-2019-0251 ◽

2020 ◽

Vol 40 (4) ◽

pp. 421-435 ◽

Cited By ~ 1

Author(s):

Jayaraman Kathirvelan ◽

Rajagopalan Vijayaraghavan

Keyword(s):

Carbon Nanotube ◽

Fruit Ripening ◽

Chemical Sensor ◽

Optical Methods ◽

Detection Methods ◽

Ir Absorption ◽

Content Type ◽

Artificial Fruit ◽

Set Up ◽

Potential Methods

Purpose This work encompasses the various laboratory-based and portable methods evolved in recent times for sensitive and selective detection of ethylene for fruit-ripening application. The role of ethylene in natural and artificial fruit ripening and the associated health hazards are well known. So there is a growing need for ethylene detection. This paper aims to highlight potential methods developed for ethylene detection by various researchers, including ours. Intense efforts by various researchers have been on since 2014 for societal benefits. Design/methodology/approach The paper focuses on types of sensors, fabrication methods and signal conditioning circuits for ethylene detection in ppm levels for various applications. The authors have already designed, developed a laboratory-based set-up belonging to the electrochemical and optical methods for detection of ethylene. Findings The authors have developed a carbon nanotube (CNT)-based chemical sensor whose performance is higher than the reported sensor in terms of material, sensitivity and response, the sensor element being multi-walled carbon nanotube (MWCNT) in comparison to single-walled carbon nanotube (SWCNT). Also the authors have developed infrared (IR)-based physical sensor for the first time based on the strong IR absorption of ethylene at 10.6 µm. These methods have been compared with literature based on comparable parameters. The review highlights the potential possibilities for development of portable device for field applications. Originality/value The authors have reported new chemical and physical sensors for ethylene detection and quantification. It is demonstrated that it could be used for fruit-ripening applications A comparison of reported methods and potential opportunities is discussed.

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PROXIMATE AND ELEMENTAL ANALYSIS OF BANANA FRUITS (Musa spp) RIPENED WITH VARIOUS CONCENTRATIONS OF CALCIUM CARBIDE.

Journal of Chemical Society of Nigeria ◽

10.46602/jcsn.v45i4.501 ◽

2020 ◽

Vol 45 (4) ◽

Author(s):

A. M. Nuhu ◽

A. Rabi ◽

H. R. Tukur

Keyword(s):

Moisture Content ◽

Health Effects ◽

Elemental Analysis ◽

Fruit Ripening ◽

Nutritional Quality ◽

Calcium Carbide ◽

Proximate Analysis ◽

Potential Health ◽

Musa Spp ◽

Artificial Fruit

Fruit ripening is a natural process in which fruits go through various physical and chemical changes and gradually become sweet, coloured, soft and palatable. However, in recent years, the use of chemical agents as artificial fruit ripening agents has become prevalent mostly due to the commercial purposes without recourse to their health effects. Calcium carbide is one of such chemicals that is used in ripening fruits because of its cheapness and availability but at the same time it poses lots of potential health problems to health. The aim therefore was to determine the effect of the compound on the nutritional quality and hence otherwise any health effects of consuming such fruits. In this study, Banana fruits of Musa spp were purchased from vendors at station market Kaduna and were subjected to artificial ripening using various concentrations of calcium carbide(0, 0.5, 1.0, 1.5 and 2.0 M. and adopting similar techniques used by the vendors The result of the proximate analysis revealed that moisture content ranged between(71.52% -74.54%), ash content (0.815% -1.185%), fats content (0.47% - 3.21%), crude protein content (3.33%-2.63%) as well as carbohydrates content (23.67% - 18.44%). The effect of the calcium carbide is the exposure of the fruit to higher moisture content which leads to spoilage and degradation on the nutritional quality of the Banana fruits. However, at lower concentration of the calcium carbide same period of ripening was achieved without much effects on the fruits. The results of the elemental analysis revealed the concentration of Arsenic as (0.010mg/kg-0.071mg/kg) and Phosphorous as (194.50mg/kg- 231.00mg/kg).The values for Arsenic were found to be within the tolerable limit of FAO standard but for Phosphorous the values were higher than the standard and this could be from the fertilisers used for cultivation. The findings indicates that ripening of Banana fruits ( Musa spp) with higher concentration of Calcium carbide pose a great potential health dangers to consumers especially to the nervous system and must therefore be legislated.

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