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Artificial ripening of fruits—misleading ripe and health risk

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Abhishek R Umesh Hosur Narayanappa Venkatesh

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 Everyman’s Science Vol. L No. 6 February’16- March’16

ARTIFICIAL RIPENING OF FRUITS—MISLEADING

RIPE AND HEALTH RISK
R. U. Abhishek, H. N. Venkatesh, K. Manjunath and D. C. Mohana*

Fruits are highly nutritious and form as key food commodity in the human consumption. Ripening is a
physiological process, which makes the fruit more edible, palatable and nutritious. Nowadays fruits are
deliberately being contaminated by chemicals causing serious health hazards. Synthetic chemicals are
being used to ripen them artificially which hasten the ripening process and make fruits appear fresher or
even longer, particularly during early and off-season. One or more banned chemicals are still being used in
Indian subcontinent and other countries. The food safety problems posed by artificial ripening agents
pertaining to India's fruit trade have been discussed here.
INTRODUCTION

F ruits are widely distributed in nature,

commercially important and nutritionally
conversion of starch to sugar, by which fruits attain
their desirable flavour, quality, colour, palatable
indispensable food commodity. Ripening is a process nature and other textural properties. Synthetic
in fruits that causes them to become more edible. In chemicals are being used to ripen them artificially
general, a fruit becomes sweeter, less green, and which hasten the ripening process and make fruits
softer as it ripens. However, the acidity as well as appear fresher or even longer, particularly during
sweetness rises during ripening, but the fruit still early and off-season. Fresh fruits are nutritious, but
tastes sweeter regardless. An organic compound toxic artificial ripening agents pose health hazards.
involved with ripening is ethylene, a gas produced by For many years, ethylene had been used as a ripening
plants from the amino acid methionine1. Ethylene agent, but nowadays ethane, calcium carbide and
increases the intracellular levels of certain enzymes ethephon are commonly used for faster ripening,
in fruit and fresh-cut products, which include (i) inappropriate use of these chemicals to ripen fruits is
amylase, which hydrolyzes starch to produce simple associated with many health hazards.
sugars, and (ii) pectinase, which hydrolyzes pectin, a On the basis of ripening behavior, fruits are
substance that keeps fruit hard. Other enzymes break classified as climacteric and non-climacteric fruits
3
(Table 1) . Climacteric fruits, defined as fruits that
3
Table-1: Few examples of fruits according to their respiratory behaviour at ripening
Climacteric fruits Non -climacteric fruits
Mango, banana, papaya, guava, sapota, kiwi, Orange, mousambi, kinnow, grapefruit, grapes,
fig, apple, passion fruit, apricot, plum, pear, etc. pomegranate, litchi, watermelon, cherry,
raspberry, blackberry, strawberry, carambola,
rambutan, cashew, etc.

down the green pigment chlorophyll, which is enter 'climacteric phase' after harvest i.e., they
2
replaced by blue, yellow, or red pigment . Ripening continue to ripen. During the ripening process, the
is associated with change in composition i.e., fruits emit ethylene along with increased rate of
Department of Microbiology & Biotechnology, Bangalore respiration. Ripe fruits are soft and delicate and
University, Jnana Bharathi, Bengaluru 560 056, E-mail: generally cannot withstand rigours of transport and
mohanadc@gmail.com repeated handling. These fruits are harvested hard

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 Everyman’s Science Vol. L No. 6 February’16- March’16

and green, but fully mature and are ripened near used ripening agents are calcium carbide, acetylene,
consumption areas. Small dose of ethylene is used to ethylene, propylene, ethephon (ethrel), glycol,
induce ripening process under controlled conditions ethanol and some other agents4. For many years,
of temperature and humidity. e.g., mango, banana, ethylene had been used as a ripening agent, but
papaya, guava, sapota, kiwi, fig, apple, passion fruit, nowadays ethane, calcium carbide and ethephon are
apricot, plum, pear, custard apple, etc. Non- commonly used for faster ripening, inappropriate use
climacteric fruits, once harvested do not ripen of these chemicals to ripen fruits is associated with
further, they produce very small amount of ethylene. many health hazards.
There is no characteristic increased rate of Globally, the ripening is done through gas
respiration or production of carbon dioxide. e.g., emission systems or ethylene generator systems,
orange, mousambi, kinnow, grapes, pomegranate, depending on quality and shelf life desired. Use of
litchi, watermelon, cherry, raspberry, blackberry, ethylene for ripening of the fruit is a common
strawberry, carambola, rambutan, cashew, etc. practice in different countries; but due to high cost
Fruit ripening is an irreversible phenomenon and scarcity in terms of its availability, many
involving a series of physiological, biochemical and developing countries use low-cost ripening agents
organoleptic changes, that finally leads to the like calcium carbide. Chemicals like calcium
development of a soft edible ripe fruit with desirable carbide, ethephon and oxytocin are reportedly being
quality. The fruits may require few days to ripen and used in fruit and vegetable farms for artificial
this short period seriously limits their transport to ripening of fruits and for increasing the size of fruits
distant markets. With the rapid development of fruit 4
and vegetables, respectively . Calcium carbide is one
trade, artificial ripening has become essential. In of the most commonly used ripening agent for fruits,
order to hasten the ripening process and make fruits while other calcium salts like calcium ammonium
appear fresher or even longer, different chemicals are nitrate, calcium chloride and calcium sulfate are used
utilized for the commercial purposes. by local fruit industries to delay the fruit ripening
process. The use of calcium carbide is being
ARTIFICIAL RIPENING OF FRUITS
discouraged worldwide, due to associated health
Climacteric fruits like mango, banana, papaya, hazards. Calcium carbide treatment of food is
sapota and custard apple are often harvested in a extremely hazardous because it contains traces of
mature but unripe condition and then subsequently arsenic and phosphorous, and once dissolved in
allowed to ripen by natural release of ripening water, it produces acetylene gas. Acetylene acts like
hormone (ethylene) from the fruit. However, natural ethylene and accelerates the ripening process.
ripening in some fruits is a slow process, which leads Arsenic, phosphorous and acetylene gas may affect
to high weight loss, desiccation of fruits and uneven the different organs and cause various health
ripening. With the rapid development of fruit trade, problems.
artificial ripening has become essential and the
methods practiced earlier by small traders are MECHANISM OF ACTION OF RIPENING
1,5
smoking and calcium carbide treatment. AGENTS
Ethylene is a naturally occurring gaseous plant
hormone that is produced by many fruits and The concentration of ethylene required for the
vegetables. It affects the physiological processes in ripening of various fruits vary, but in most cases they
plants and initiates the ripening process when are in the range 0.1-1 ppm. The time of exposure to
internal concentrations increase from 0.1 to 1.0 ppm initiate full ripening also vary depending upon the
3
(parts per million) . Externally applied ethylene can type of fruit. Several chemicals agents are used as
also initiate the ripening process. The commonly artificial ripeners. The following are the some

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 Everyman’s Science Vol. L No. 6 February’16- March’16

important sources of ethylene or acetylene the use of calcium carbide, this chemical is
production. commonly used by collectors and traders for the
Ethylene: Ethylene regulates the fruit ripening by production of acetylene to induce fruit ripening.
coordinating the expression of genes responsible for According to the survey of Directorate of Marketing
enhacing the rate of respiration, autolytic ethylene and Inspection (Ministry of Agriculture,
7
production, chlorophyll degradation, carotene Government of India) , 99% of the mangoes in India
synthesis, conversion of starch to sugars and are ripened by using calcium carbide, as it is the most
increased activity of cell wall degrading enzymes. It economical way for ripening process of mango. In
can be produced artificially by gas emission systems 8
2013, Jindal et al. from India , reported a case of
or ethylene generators. accidental poisoning of a 2 year old boy with calcium
(i) Ethylene generator: Ethanol is heated in the
carbide, in which the child put paper piece
p r es ence o f cat aly s t t o p r od u ce
contaminated with calcium carbide in mouth.
ethylene.C2H5OH → C2H4 + H2O Similarly, calcium carbide related ocular burn
(ii) Ethylene mixture: Ethylene (6%) in carbon injuries are reported during mango ripening season
dioxide by weight, to avoid explosion, is 9
of West Bengal in India . Many incidences of this
used for fruit ripening.
kind have been reported worldwide. Recently in
Calcium carbide: When calcium carbide (CaC2) is
2014, the National Human Rights Commission of
hydrolysed, it produces acetylene, which
India has sought an action taken report from Indian
acts as an artificial ripening agent. It also
Health Ministry over use of calcium carbide to ripen
contains trace amounts of ethylene that is 10
sufficient to be used in fruit ripening. fruits despite a nationwide ban . Some traders ripen
fruits like banana in enclosed chambers where large
CaC2 + 2 H2O → Ca (OH)2 + C2H2
quantities of calcium carbide is put and sprinkled
Ethephon or Ethrel: Ethephon (2-chloroethane with water before sealing the chambers. Though the
phosphonic acid) is acidic in water and liberates
released acetylene triggers ripening process in fruits,
ethylene in neutral to basic medium (above pH 5.0).
it is an inflammable gas involving risk of fire
Ethephon penetrates the fruit and decomposes to
hazards. Calcium carbide is also put in small packets
ethylene, thereby hastens the ripening process.
in the fruit boxes and in some cases sprinkled onto the
Ethylene glycol: Ethylene reacts with hydrogen
fruit surface. However, calcium carbide contains
peroxide to produce the ethylene glycol. Ethylene
chemical impurities such as arsenic hydride and
glycol is colorless, odorless and sweet tasting liquid.
phosphorus hydride that are highly carcinogenic
Ethylene glycol, when diluted with water, can ripen
compounds. The method used in the application of
various fruits faster than the regular ripening rate of
carbide is also hazardous to health, in that carbide
the fruits, in particular colder climatic conditions. It
pieces can find themselves among the heaps of fruit.
can also acts like ethylene in fruit ripening process.
Further, fruits ripened with calcium carbide though
develop attractive surface colour, but are inferior in
H E A LT H H A Z A R D S O F B A N N E D
taste, flavour and spoil faster. In 2010, Pandarinathan
CHEMICALS
and Sivakumar from India reported the biochemical
Fruits are still being commercially ripened with changes in mangoes artificially ripened by calcium
banned chemical like calcium carbide which after carbide, which recorded lesser amount of sugars
reaction with water vapour present in the (reducing sugar, non-reducing sugar and total sugar)
surrounding atmosphere releases acetylene gas. and total soluble solids in the calcium carbide treated
11
Calcium carbide is a carcinogenic agent and is fruits than the untreated .
banned in India under Prevention of Food The chemicals or agents are used to ripe fruits
6
Adulteration Act-1955 . Although the Act prohibits as early as artificially. Nowadays, several other

366
 Everyman’s Science Vol. L No. 6 February’16- March’16

chemicals are used as artificial ripeners e.g., carbon Drug Administration (FDA) of the United States.
monoxide, potassium sulfate, ethephon, putrescine, Ethylene has been found not harmful or toxic to
oxytocin, protoporphyrinogen, etc. Ethephon is an humans in the concentrations found in ripening
organophosphate pesticide, so it is not recommended rooms. Ethylene was used historically as an
as a ripening enhancer. Oxytocin is a mammalian important anesthetic in concentrations significantly
hormone, used as a drug in veterinary medicine greater than that found in a ripening room i.e., at
which is not advised for use in fresh fruits and concentration of 85% with 15% oxygen. It is
12
vegetables . In India, about 60% of the mangoes flammable and explosive at concentrations above
harvested early in the season are treated with calcium 3%, as a fruit ripening hormone, effective at 0.1 to 1
carbide, adding that the use of the chemical declines ppm. One part of ethylene per million parts of air
13
as the season progresses . In a study, Hakim et al.
14 that's one cupful of ethylene gas in 2,50,000 litres of
from Bangladesh reported the higher amount of air - is enough to promote the ripening process in
16
heavy metals like lead and arsenic in ethephon- fruits . However, ethylene is often targeted as the
treated fruit and vegetable samples. Many instances reason for difficulty in breathing in ripening rooms is
have been reported that some unscrupulous elements usually due to (i) CO2, is produced by the ripening
are following the practise of dipping green fruit in the room, levels increase over time and/or (ii)
vegetables in artificial colours to give them a fresh, oxygen levels, is taken in by the ripening fruit. The
7
attractive and pleasant appearance . The other major increased CO2 and decreased oxygen levels make
contaminants found in fruits are pesticide residues, breathing in a ripening room difficult.
crop contaminants, mycotoxins (aflatoxin, patulin, Ethrel or ethephon is a commercially available
ochratoxin, etc .), naturally occurring toxic plant growth regulator, which is a source of ethylene
substances and heavy metals. Heavy metals are similar to that naturally released by fruits during
harmful and become toxic for health if they are taken ripening process. Although dipping of fruits in
above the limit of daily dietary allowance diluted ethrel solution is recommended for
recommended. enhancing ripening, it is a cumbersome process and
Indian Ministry of Agriculture has clarified that may cause some problems if commercially available
1
the fruits exposed to ethylene gas (fruit ripening plant ethrel contains chemical impurities . According to
hormone), in low concentration of 10-100 ppm Environmental Protection Agency of the USA,
exogenously to trigger their ripening, are safer for ethephon has been classified as a Group D
7
consumption . Fresh fruits and vegetables shall be carcinogen based on its cancer-causing potential,
free from coating of waxes, mineral oils and colours. which is reported as inhibitor of cholinesterase. The
However, there is provision for coating fresh fruits Food Safety and Standard Authority of India
16
with food additives viz., bee wax (white/yellow), (FSSAI) has advised to use only the ethylene in
carnauba wax or shellac wax as glazing agent in gaseous form for artificial ripening of fruits. To
accordance with the good manufacturing practice overcome these problems, ethylene gas is
(GMP) for use of food additives under proper label commercially used in modern ripening chambers
declaration. which requires huge investment and is not
economical for farmers or small traders. Catalytic
ALTERNATIVES TO CALCIUM CARBIDE reactors based ethylene generators are also available
which produces ethylene gas using ethanol or
Chemicals are commonly used for the artificial methanol or ethrel. Mango fruits exposed to 100 ppm
ripening of fruits. The use of calcium carbide is ethylene gas for 24 hrs can be ripened in 5 days as
prohibited for the ripening of fruits. Ethylene is compared to 10 days in non-treated fruits without
generally recognized as safe (GRAS) by Food and adversely affecting the quality. Similarly, bananas

367
 Everyman’s Science Vol. L No. 6 February’16- March’16

11
exposed to 100 ppm ethylene gas for 18 hours can be growth of fruits and vegetables . Adulteration in
ripened in 4 days at room temperature and 6 days at food stuff has been regarded as a major social evil
20°C. Papaya fruits exposed to ethylene gas ripened and is a mind-boggling problem in society. The
with uniform surface colour and uniform firmness in implementation of prevention of food adulteration
3
4 days at ambient temperature . Therefore, use of Act and rules lies with the governments to keep a
ethylene is suggested as a safe alternative to calcium vigil to check the use of hazardous chemicals for
ripening of fruits and vegetables.
carbide for ripening of fruits.
Most ethylene gas today is created out of
petroleum products such as natural gas liquids or MAINTENANCE OF QUALITY AND SAFETY
IN SUPPLY CHAIN
crude oil by the use of heat, nitrogen, and steam that
is converted into a liquid gas, and then stored in metal Good practices
containers used for dispersing on food crops.
Unfortunately, ethylene gas in the form of a liquid is Food Safety and Standard Authority of India
most dangerous to humans who are applying the gas has advised to use gaseous ethylene for artificial
to crops or in fruit or vegetable ripening rooms 15
ripening of fruits (Table 2) . Ethylene is good but can
because it can be very flammable and explosive. If a accelerate aging and eventual spoilage of many fruits
person is contaminated by ethylene gas by and vegetables. Therefore, it is advisable not to store
inhalation, it can cause dizziness, nausea, and even ethylene-sensitive fruits and vegetables together
suffocation or asphyxia (through lack of oxygen).
Table-2: Ethylene concentration, optimum storage and ripening temperatures
15
for a few fruits are given below

Commodity Ethylene Ethylene Ripening Storage

concentration exposure time temperature (o C) temperature ( o C)
(ppm) (hour)
Avocado 10-100 12-48 15-18 4.4 -13
Banana 100 -150 24 15-18 13-14
Honey dew melon 100 -150 18-24 20-25 7-10
Kiwifruit 10 -100 12-24 0-20 0.5 -0
Mango 100 -150 12-24 20-22 13-14
Orange degreening 1 -10 24-72 20-22 5-9
Stone fruit 10 -100 12-72 13-25 -0.5 -0
17
Gibberellic acid and ethylene are recommended for with ethylene releasing fruits . If an ethylene-
grapes, pineapples, banana and other climacteric sensitive fruit or vegetable is stored next to an
fruits16. Oxytocin is also used for fast growth and ethylene-producing fruit, ethylene can affect the
ripening of fruits and vegetables, which has adverse quality and reduce its shelf life. Some of ethylene-
health impact on human body. Oxytocin is a birth sensitive vegetables are: broccoli, cabbage,
hormone showing uterotonic and galactogenic cauliflower, lettuce, etc.
activity which occurs naturally in animals, but when In developing countries, strengthening of
it is injected into plant part such as stem, it functions public-private partnership is needed to introduce new
as growth promoter. It stimulates the plant hormones and modern postharvest technologies like
such as cytokinin that invariably causes cell division refrigerated transport vehicle, low temperature
storage and ethylene-induced ripening chamber. For
which results into biomass accumulation and hence

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 Everyman’s Science Vol. L No. 6 February’16- March’16

example, in the case of low temperature storage 5. S. Singal, M. Kumud, S. Thakral, Indian
facilities for fruits and some vegetables, the Journal of Natural Products and Resources, 3,
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Citizen/LawLib/C224.htm
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7. Ministry of Agriculture, Government of India,
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