Crack Down On Artificially Ripened Fruits

In the era of fast commercialisation and consumer-driven marketplaces, the path from farm to table has been significantly shortened. Ripening is a natural process in the fruit industry but it has progressively turned into a chemically driven event. This acceleration is especially noticeable when ripened fruits are available in the market before their actual time. Artificial ripening agents have become widely used throughout the world, particularly in developing countries in order to satisfy the rising demand for ripe fruits all year round. Though the fruit could seem visually beautiful, the cost of this artificial ripening is a concerning issue that demands further public awareness and investigation to reduce the impact borne by human health. 

The natural process of ripening makes the fruit from its growing stage into a product that is pleasant, nutrient-rich, digestible, and healthy. A plant hormone named ethylene cause biochemical alterations in fruit texture, taste, aroma, and color. In order to commercialise quickly, traders often use artificial ripening agents, using chemicals to accelerate this process. Calcium carbide, ethephon (2-chloroethylphosphonic acid), and occasionally even prohibited drugs like oxytocin are examples of common artificial ripening agents. 

Contentious ripening agent 

Fruits, including tomatoes, papayas, mangoes, and bananas, are frequently treated with these chemicals. The fruit's nutritional value and, more concerningly, its safety for ingestion are frequently jeopardised by these practices, even if dealers and distributors may profit from decreased spoiling and improved shelf-readiness. Possibly the most contentious ripening agent is calcium carbide. It creates acetylene gas, which has ripening properties comparable to ethylene, when it combines with moisture. But unlike ethylene, which regulates metabolic pathways, acetylene is not a naturally occurring plant hormone. What is more worrisome is that industrial-grade calcium carbide frequently has amounts of phosphorus hydride and arsenic, both of which are extremely harmful to people.

The symptoms of short-term exposure to fruits ripened with calcium carbide include headache, nausea, mood swings, disorientation, and memory loss. Chronic use is thought to be a contributing factor to serious illnesses, including cancer and neurological diseases. Pregnant women, children, and people with compromised immune systems are particularly susceptible to its harmful consequences.

A comparatively safer substitute is ethephon, which, when applied, decomposes into ethylene gas. In many nations, it is permitted for use under strict guidelines. However, overuse or misuse can cause chemical residues to remain in the fruit, especially in uncontrolled markets. High ethephon concentrations have been linked to gastrointestinal, respiratory, and skin irritation concerns, according to studies. Concerns over its propensity to upset the body's hormonal balance have also been raised by prolonged exposure. Additionally, the environmental degradation products of ethephon may seep into water and soil systems, causing ecological imbalances and indirect human exposure through various culinary chains.

Though they may appear ripe, artificially ripened fruits frequently lack the nutrients of naturally ripened ones. Bright colour, smooth skin, and a consistent shape on the outside conceal the fact that internal ripening has lagged. The vitamins, antioxidants, and flavour of many artificially ripened fruits are reduced. Customers frequently wind up consuming immature fruit pulp that is deficient in vital elements, including dietary fiber, potassium, and vitamin C. The sugar level, which naturally builds up over a lengthy ripening process, is also weakened. A weakened culinary experience and a deceptive perception of healthfulness arise from this, as the fruit loses sweetness and depth of flavor.

Although the use of dangerous ripening chemicals, like as calcium carbide, is prohibited or restricted by law in many nations, enforcement of these regulations varies. Due to a lack of testing facilities and lax supply chain regulations, fruit merchants and distributors continue to use these chemicals in countries like Nepal and several other nations with minimal oversight. The lack of knowledge and instruction among farmers and traders of the hazards involved is one aspect of the issue. Many small-scale players use these strategies because they are inexpensive and yield rapid gains, but they are unaware of the long-term health effects.

In order to lessen the negative impacts of artificially ripened fruits, consumer awareness is essential. Raising awareness through food labeling regulations, public health campaigns, and educational initiatives can have a big impact on consumer choices. Simple at-home tests, like looking for an excessively bright colour, no scent, or hard pulp despite a ripe appearance, can assist in identifying artificially ripened fruits. Fruit surface chemical residues can be minimised by properly washing them, immersing them in water for 30 to 60 minutes, then peeling them before eating. But they aren't answers; they're just ways to reduce risk. Eliminating detrimental practices, as opposed to adjusting to them, should be the ultimate objective.

Safe ripening techniques

To inform agricultural communities about safe ripening techniques, training initiatives should be started at the local level. Furthermore, to check for chemical residues, strict testing procedures must be put in place at significant fruit markets and distribution centers. The widespread abuse of hazardous substances can also be stopped by using digital supply chain monitoring, certification programs, and mobile testing devices.

Although artificial ripening agents can provide a rapid route to market readiness, their hidden costs are quantified in terms of long-term socioeconomic burden, nutritional loss, and harm to health. To safeguard food integrity and public health, we as producers, consumers, and regulators must work together to demand safer practices, more education, and stricter enforcement. Protecting the idea that a fruit's sweetness should originate from nature rather than a harmful shortcut is crucial for our dishes and our health.

(Dr. Lohani is the executive director at the Health Concern. lohanis@gmail.com)