Know About Fruit Ripening Agents & The Harmful Effects Of Artificial Ripening Of Fruits
Food safety and health security should be top concerns of any Government for its citizens. But still, most of the fruit sellers use Chemicals like Calcium carbide for ripening the fruits. This Chemical is extremely hazardous to the human body as it contains traces of arsenic and phosphorus. Although it is banned in many countries of the world, it is freely used in Indian Subcontinent. Thus, we are at a greater risk of short-term as well as long-term health effects simply by eating fruits that are artificially ripened. Artificial ripening of fruits is done to achieve faster and more uniform ripening characteristics at the cost of its Nutritional Values.
So, what is the basic difference between the Natural and Artificial ripening of the Fruits?
Natural ripening is a physiological process which makes the fruit edible, palatable and nutritious. In nature, fruits ripen after attainment of proper maturity by a sequence of complex physical and biochemical events. Whether fruits ripen on the plant or after harvest, the general ripening changes associated with the process are easily recognisable. During ripening fruits soften, changes colour, and characteristic aroma and flavours develop. During the process of ripening several factors like temperature, humidity etc. acts as a catalyst. Whereas in the case of artificial ripening, fruit ripening agents promote ripening and induce colour changes. Although the appearance of such artificially ripened fruits has been found to be improved, the taste and smell are found to be impaired especially when harvested fruits were subjected to treatment without considering their maturity status. Besides, the quantity required of the ripening agent to induce ripening will be much more than the conventional dose, when the fruits are not mature enough.
Ripening
Lemons turn yellow as they ripen
Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green (typically "redder"), and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio. Underripe fruits are also fibrous, less juicy, and have tougher outer flesh than ripe fruits.
Early in the ripening process, fruit synthesizes compounds, including alkaloids and tannins. These compounds, which are antifeedants, fight infections and cause underripe fruit to taste bitter and astringent. These adaptations are an essential tool for the plants to ward off eager eaters who might take the fruit and the undeveloped seeds before they're ready. At the molecular level, climacteric fruit ripening is controlled through a multilayered regulatory cascade that involves the interaction of several positive and negative regulators of ethylene biosynthesis.
Ripening agents accelerate ripening. An important ripening agent is ethylene, a gaseous hormone produced by many plants. Many synthetic analogues of ethylene are available They allow many fruits to be picked prior to full ripening, which is useful since ripened fruits do not ship well. For example, bananas are picked when green and artificially ripened after shipment by being exposed to ethylene. Calcium carbide is also used in some countries for artificially ripening fruit. When calcium carbide comes in contact with moisture, it produces acetylene gas, which is similar in its effects to the natural ripening agent, ethylene. Acetylene accelerates the ripening process. Catalytic generators are used to produce ethylene gas simply and safely. Ethylene sensors can be used to precisely control the amount of gas. Covered fruit ripening bowls or bags are commercially available. These containers increase the amount of ethylene and carbon dioxide gases around the fruit, which promotes ripening. Climacteric fruits continue ripening after being picked, a process accelerated by ethylene gas. Non-climacteric fruits can ripen only on the plant and thus have a short shelf life if harvested when they are ripe.
Wax On Apples & Fruit waxing
We've all heard that saying, "an apple a day keeps the doctor away." Apples are supposed to be one of the healthiest fruits on the market but are they also dangerous for you?
Certain videos popping up online would have you believing they are not only dangerous, they could cause cancer. All you have to do is type "apple" and "wax" into the YouTube search bar and hundreds of search results will load.
The people in the video pour boiling hot water on apples, wait a few minutes and you'll see the apple appears covered in wax. The narrators then go on to make claims about the dangers of eating the wax-covered apples. What’s true is that apples are in fact covered in wax.
