do fruits lose their nutritional value due to artificial ripening
Do Fruits Lose their Nutritional Value due to Artificial Ripening?
The nutritional value and natural flavor of a fruit are compromised after artificial ripening. Moreover, the use of artificial ripeners like calcium carbide has been linked to a wide range of health problems including cancer.
Did You Know?
The U.S. FDA has classified calcium carbide, a popular artificial ripener, as unsafe for human consumption.- The poor taste and aroma of forced ripened fruits is another concern. It is observed that artificial ripeners rob the characteristic aroma and flavor of the fruit. No wonder, mangoes tend to have a bland taste due to artificial ripening.
- Also, there have been several reports of artificial ripeners impairing the taste of bananas. In short, hastening the process of ripening does not impart the same flavor to the fruit that one can enjoy when it is naturally ripened.
- Calcium carbide is a known carcinogen and can also affect the nervous system, leading to neurological problems. Traces of arsenic and phosphorus and acetylene gas (that is released when calcium carbide is dissolved in water) has been associated with a wide range of health issues including excessive sleepiness, dizziness, headache, and mood disorders.
- Eating these contaminated fruits can also cause heart ailments, cerebral edema, memory problems and even seizures in the long run. Even handling calcium carbide can cause cheilitis (cracking of lips) lead to formation of rashes.
- Mouth ulcers, skin rashes, diarrhea, stomach upset, and gastric problems have been associated with the intake of artificially ripened fruits on a regular basis.
- Pregnant women having fruits treated with calcium carbide may have miscarriages or the baby may be born with congenital abnormalities.
- Ethylene that naturally occurs in fruits like apples and pears is called the ripening hormone as it plays a key role in the ripening process. It is synthesized within the fruit to promote its ripening.
- Hence ethylene when released artificially can be helpful in accelerating the ripening process. Also, exposing the fruit to ethylene is not a cause for concern as the U.S. FDA has given the GRAS (generally recognized as safe) to ethylene. No wonder, in the United States, the use of ethylene during the post-harvest phase of fruits, is permitted.