Home > Artificial Ripening of Fruits-Safety, Methods, and Health Risks

Artificial ripening is a controlled process used primarily on climacteric fruits to meet market demands and facilitate long-distance transport. Below are the detailed key points regarding its methods, regulations, and associated risks.

Classification of Fruits and Ripening Patterns:

• Climacteric Fruits: These fruits, such as mango, banana, papaya, and tomato, can be harvested at full maturity and continue to ripen during transit or storage. They respond to external ethylene application to trigger ripening.
• Non-Climacteric Fruits: These fruits, including citrus, grapes, and strawberries, do not ripen further after being harvested. They must be picked only when fully matured and ripe on the plant.

Regulatory Guidelines and Safe Agents:

• Permitted Agent (Ethylene): The Food Safety and Standards Authority of India (FSSAI) permits the use of ethylene gas for artificial ripening at concentrations up to 100 ppm (100µl/L). Ethylene is a natural hormone and does not pose health hazards when used correctly.
• Prohibited Agent (Calcium Carbide): The use of calcium carbide (also known as “masala”) or its byproduct, acetylene gas, is strictly banned under Food Safety and Standards Regulations, 2011.
• Direct Contact Restriction: No source of ethylene gas or any ripening agent is permitted to come into direct contact with the fruits.

Health Risks of Banned Ripeners:

• Chemical Impurities: Industrial-grade calcium carbide often contains traces of arsenic and phosphorus, which are toxic to humans.
• Symptomology: Exposure to or consumption of fruits ripened with calcium carbide can cause dizziness, frequent thirst, irritation, weakness, vomiting, and skin ulcers.
• Handler Safety: The acetylene gas released is also hazardous to the workers handling the chemicals.

Standard Operating Procedures (SOP) for Ethylene Ripening:

To ensure safety and quality, FSSAI has detailed specific requirements for ripening chambers:

• Environmental Control: Chambers must be airtight and insulated, with systems for temperature and humidity regulation.
• Air Circulation: Fruits should not occupy more than 75% of the chamber volume to allow for uniform airflow.
• Monitoring: CO2 levels inside the chamber must be maintained below 5000 ppm to avoid retarding the ripening process.
• Sources of Ethylene: Approved sources include ethylene gas cylinders, compressed gas (aerosol cans), ethylene generators, and ethephon sachets.

Pros and Cons of Artificial Ripening:

Advantages:

• Year-round availability of seasonal fruits.
• Reduced wastage by allowing fruits to be transported in a firm, unripe state before ripening at the destination.
• Enhanced marketability through consistent color and uniform ripeness.

Disadvantages:

• Nutritional Loss: Heat from the process can destroy sensitive nutrients like Vitamin C.
• Altered Flavor: Artificially ripened fruits may not fully develop the complex aroma and taste profiles found in naturally ripened fruit.
• Environmental Impact: The process can be energy-intensive due to temperature control requirements.

Recommendations for Consumers:

• Purchase Source: Buy fruits from reputed stores or sellers who declare their fruits are not ripened using banned chemicals.
• Visual Inspection: Avoid fruits with black blotches on the skin, as this may indicate the use of acetylene gas from calcium carbide.
• Preparation: Thoroughly wash all fruits with running potable water before consumption.

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