Every fruit has its own best eating quality upon natural ripening. But not all fruits are allowed to ripen on the plant. Ripe fruits cannot withstand the postharvest handling system when shipped long distance. They are likely to become soft and mealy with insipid flavour after traveling long. Climacteric fruits are often picked at the maturity stage so that they can withstand the postharvest handling hazards. Likewise to ripen them, ethylene gas is generally used. In most of the countries calcium carbide is used as a source of acetylene (alternative to ethylene) for ripening. However it has been banned in many countries including Nepal. And for those who produce organic fruits, natural ripening can bring a physico-chemical hazard during postharvest handling. Ripe climacteric fruits produce ethylene gas in amounts higher than the threshold level required to induce the ripening process of such fruits. So as a solution to the above problem, ripe fruits can be taken to ripen the mature climacteric fruits. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11757 J. Food Sci. Technol. Nepal, Vol. 8 (84-86), 2013

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.

The use of calcium carbide (CaC2) for the artificial ripening of fruits is a common practice in some regions, despite being banned in many countries due to health concerns. CaC2 reacts with moisture to produce acetylene gas, which accelerates the ripening process. However, the presence of acetylene gas and its byproducts in CaC2-ripened fruits can pose risks to human health. Therefore, there is a need for non-destructive techniques to detect CaC2-induced ripening and ensure the safety and quality of fruits. This review explores the scope and application of non-destructive techniques for the detection of CaC2-induced ripening of fruits. Various spectroscopic methods, including near-infrared spectroscopy, Raman spectroscopy, and hyperspectral imaging, have been investigated for their potential to identify fruits ripened using CaC2. Additionally, chemical tests and sensor-based approaches have been explored to detect residues of CaC2 and its byproducts in fruits. The review examines the principles behind these techniques and discusses their advantages, limitations, and practical applications. Non-destructive techniques are promising for detecting CaC2-induced ripening of fruits. Spectroscopic methods allow rapid identification of characteristic signatures in ripened fruits, whereas chemical tests and sensor-based approaches detect CaC2 residues. These tools ensure fruit safety and authenticity, protecting consumer health. Further research is needed to improve the sensitivity and reliability of these methods for wider use in the food industry.

Aims: Eating of fruits prevents several diseases in man but unhealthy ripening methods are reported in many countries. This study aimed at determining the various fruit ripening methods and knowledge of the health effects associated with the use of calcium carbide as an artificial ripening agent by fruit sellers. Study Design: A descriptive cross sectional design was used. Place and Duration of Study: The study was carried out in the 3 major markets in Uyo capital city territory, Akwa Ibom State, Nigeria between April and June, 2021. Methodology: One hundred and ninety nine fruit sellers [19 (9.5%) men, 180 (90.5%) women] between the ages of 18-67 years were recruited through systematic random sampling. Data on methods of fruit ripening known, ever used and mainly used and knowledge of adverse health effects of use of calcium carbide as fruit ripening agent were collected using a semi-structured questionnaire and analyzed with STATA at a level of statistical significance of P<0.05. Results: Common fruit ripening methods known were natural ripening199 (100%), packaging in polyethylene bags 178 (89.5%) and use of calcium carbide 155 (77.9%). Main methods currently used to ripen fruits were natural ripening 125 (62.8%), packaging in polyethylene bags 45(22.6%) and use of calcium carbide 8(4.0%). Fifty four (27.1%) and 43(21.6%) knew that use of calcium carbide for fruit ripening is associated with cough and chest tightness in traders and cancers in consumers respectively. Poor knowledge of adverse health effect of use of calcium carbide in ripening fruits was reported in 147(73.9%) respondents. No significant association between socio-demographic characteristics of respondents and knowledge of use of calcium carbide in fruit ripening was observed (P>0.05)  Conclusion: Use of unhealthy methods of fruit ripening and poor knowledge of health effects of use of calcium carbide in ripening fruits was observed. Intense education of traders on healthy methods of fruit ripening is needed.

Nowadays everyone is prioritising their health and investing in maintaining it. People understand the value of a nutritious diet, with fruits being a key component due to their abundance of essential vitamins and minerals necessary for good health. However, there's growing concern over using artificial ripening agents on fruits, which can cause health hazards. This paper examines various approaches to identify artificially ripened fruits, considering their effectiveness, limitations, and applicability in ensuring food safety and consumer health. The analysis aims to contribute to the enhancement of fruit quality control measures and the prevention of health hazards associated with the consumption of artificially ripened fruits. This paper proposes a novel approach which combines triad spectroscopy, TGS 2600 gas sensor and Raspberry Pi-based image processing to detect artificially ripened fruits, which has not been explored yet. This integration will offer a promising theoretical solution, with the potential for real-time detection of artificially ripened fruits. The proposed approach will improve detection accuracy and provide a cost-effective method.

Ripening is a genetically programmed highly coordinated irreversible phenomenon which includes many biochemical changes including tissue softening, pigment changes, aroma and flavour volatile production, reduction in astringency, and many others. Banana is one of mostly consumed fruit crops in the world. Since banana is a climactic fruit, induced ripening is essential in commercial scale banana cultivation and distribution to assure good flavour, texture, and uniform peel colour. Ethylene gas, acetylene gas liberated from calcium carbide, and ethephon are some of the commercial ripening agents used successfully in the trade and they have been widely studied for their effectiveness on initiating and accelerating the ripening process and their effect on fruit quality and health related issues. Lauryl alcohol was also shown as a ripening agent for bananas. Most studies suggest that there is no difference in biochemical composition and sensory quality in bananas treated with chemicals that induce ripening from naturally ripened bananas. However volatile profiles of artificially ripened bananas were shown to be considerably different from naturally ripened bananas in some studies. This review discusses induced ripening agents and their effect on fruit quality of bananas.

Fruit ripening is a natural, irreversible process crucial for developing luscious flavor and appealing appearance. Fruits are lauded for their health benefits, forming a key part of a balanced diet. Regrettably, the continued use of calcium carbide (CaC2) to ripen fruit persists in various regions due to its low cost and perceived effectiveness. This method raises significant concerns about health, safety, and the resultant fruit quality and flavor. CaC2 and CaC2-ripened fruits contain harmful substances like inorganic arsenic and phosphorus hydrides, posing considerable health risks including chronic toxicity upon consumption or exposure to acetylene released during CaC2 application. Ensuring food safety requires adherence to regulatory standards governing harmful substances in food. Thus, understanding the risks of consuming CaC2-ripened fruit is crucial for crafting strategies to protect consumers' nutritional well-being and food safety. This review presents a comprehensive analysis of the impacts and apprehensions regarding use of CaC2 as a ripening agent in fresh fruit.

Background: Embryonic development is a critical process that relies on proper maternal nutrition, including the intake of fruits rich in essential vitamins and minerals. Mango (Mangifera indica) is widely consumed, but its perishability necessitates artificial ripening methods such as calcium carbide (CaC2) treatment. The effects of calcium carbide-ripened fruits on fetal development remain largely unexplored, necessitating this study. Aim: This study aims to investigate the embryofetal toxicity of calcium carbide-ripened mangoes by assessing their effects on fetal development in Wistar rats. Methodology: Estrus cycling in female Wistar rats was determined via vaginal smear analysis. Forty-five pregnant rats were randomly assigned to nine groups, receiving 5mL or 10mL of blended mango paste from naturally ripened, market calcium carbide-ripened, laboratory calcium carbide-ripened (10g or 30g CaC2), or unripe fruits. Treatment was administered for 20 days. Elemental analysis of mango samples was conducted to determine mercury, arsenic, and metallic content. Gestational weight gain, fetal growth indices, and placental weight were assessed. Results: Spectrometric analysis revealed elevated levels of mercury and arsenic in market and laboratory-ripened mangoes compared to naturally ripened samples. Elemental analysis showed increased concentrations of iron, manganese, and cadmium in artificially ripened mangoes. Pregnant rats consuming calcium carbide-ripened mangoes exhibited altered gestational weight gain patterns, with some groups showing significant weight loss. Fetal resorption was observed in groups administered 10mL of market or 30g laboratory carbide-ripened mangoes, indicating severe embryotoxic effects. Placental weights were significantly reduced in these groups. Conclusion: Calcium carbide-ripened mangoes contain elevated levels of toxic metals, which may contribute to embryofetal toxicity. Exposure to these fruits during pregnancy resulted in fetal growth restriction, increased fetal resorption, and altered maternal weight gain patterns.

Background: Crude acetylene fumes generated from Calcium carbide (CaC2) is one of the most widely used source of acetylene gas for occupational gas welding and as an artificial fruit ripener despite numerous health warnings from the government and health groups in Nigeria. Aim: The study was aimed at evaluating the effects of crude acetylene on heavy metals present in serum, haematological indices and histology of the lung tissues. Materials and Methods: Twenty (20) adult male wistar rats were used. The rats were divided into two groups; Group 1 (control) and Group 2 (Test group) (n=10). The animals from the Test group (n = 10) were subsequently exposed to crude acetylene fumes released from the dissolution of 20g of calcium carbide in water for 30 minutes daily for a period of 4 weeks. At the end of the 4th week, the rats were anaesthetized and blood samples were collected for serum heavy metals and haematological analysis and tissues were harvested for histological studies. Results: a significant increase is seen in serum heavy metals (Cr, Fe and Cd) but no significant difference in Pb in the Test group compared with the control group. Also, there was a decrease in percentage granulocytes and histological results show destruction of respiratory epithelium. Also, there were significant damages to the lung tissues which include mild interstitial haemorrhage, bronchiolar ulceration with luminal debris, interstitial oedema, bronchiolar haemorrhage vascular distortion and congestion. Conclusion: Exposure to crude acetylene fumes increases serum heavy metals and can cause disruption of the respiratory epithelium