Abstract:
Fruits are considered refreshing, nutrient dense and disease preventing food. The fruitsare valued for minerals, vitamins, fiber, antioxidants and phytochemicals content. They provide protection against oxidative stress, lens damage, cancer, dementia etc. Their nutritional and sensorial richness is attainedat ripening.Advanced and rapid ripening techniques like chemical, irradiation, heat etc. are being establishedto increase yield, improve quality and to decrease time period.Chemical ripening is economical, manageable and rapid technique hence attractive to fruit post-harvest industry. General community concerns towards food safety and increased human health issues raised questions for chemical ripening. One of the chemicals, calcium carbide as ripening agent is widely usedbecause of easy availability.Acetylene produced from calcium carbide acts on fruit as ethylene with increased ripening rate. The research showed that low doses of acetylene changed peel color while internal edible part of the fruit remained unripe. Therefore, proper ripening required higher concentrations of calcium carbide that on the other hand adversely affected the odor, taste and nutritional value of fruit. The higher concentrations of calcium carbide exhibited nutritional uncertainties in fruits. The vitamin C, protein, fiber, antioxidant and mineral content of such products were reduced.The researchers proved that higher level of calcium carbide can cause a number of health issues as ulcer, respiratory &gastric irritation, dizziness, and mood disturbances.Various research showed that orange and pawpaw fruit ripened by the use of this chemicalcaused degeneration of renal tubes, necrosis and renal failure along with reduction in WBCs, RBCs and platelets in experimental rats. Conclusively, its use must be legislated and regulated by the concerned authorities. Momentous steps must be taken to increase the awareness among the society to discourage the use of such harmful compounds. There is need to develop and usesafe and better fruit ripening chemicals and other techniques.
Page(s):
188-188
DOI:
DOI not available
Published:
Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023
Keywords:
concentration
,
awareness
,
Calcium carbide
,
Ripening Fruit