CaC-induced ripening: Unveiling the bitter truth behind sweet fruit.

Fruit ripening is a natural, irreversible process crucial for developing luscious flavor and appealing appearance. Fruits are lauded for their health benefits, forming a key part of a balanced diet. Regrettably, the continued use of calcium carbide (CaC) to ripen fruit persists in various regions due to its low cost and perceived effectiveness. This method raises significant concerns about health, safety, and the resultant fruit quality and flavor. CaC and CaC-ripened fruits contain harmful substances like inorganic arsenic and phosphorus hydrides, posing considerable health risks including chronic toxicity upon consumption or exposure to acetylene released during CaC application. Ensuring food safety requires adherence to regulatory standards governing harmful substances in food. Thus, understanding the risks of consuming CaC-ripened fruit is crucial for crafting strategies to protect consumers' nutritional well-being and food safety. This review presents a comprehensive analysis of the impacts and apprehensions regarding use of CaC as a ripening agent in fresh fruit.