Calcium carbide (CaC) ripening in fruits: Health risks, non-destructive detection, quality control, and regulatory frameworks.

The use of calcium carbide (CaC) for the artificial ripening of fruits is a common practice in some regions, despite being banned in many countries due to health concerns. CaC reacts with moisture to produce acetylene gas, which accelerates the ripening process. However, the presence of acetylene gas and its byproducts in CaC-ripened fruits can pose risks to human health.