Artificial Ripening: What We are Eating

Ur-Rahman, Ashraf; Chowdhury, Fazle Rabbi; Alam, Billal

doi:10.3329/jom.v9i1.1425

Cited by 46 publications

(61 citation statements)

References 4 publications

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“…Chemicals such as chemically synthesized ethylene, methyl jasmonate, calcium carbide, ethephon, and ethylene glycol can also be used to replicate this process artificially [1,5,7,18].…”

Section: Artificial Fruit Ripening and Possible Health Hazardsmentioning

confidence: 99%

“…Whether these agents pose any threat to human health or on the surroundings has become a global concern, which needs to be addressed. Recent reports on the possible health hazards associated with artificial fruit ripening and artificial fruit ripening agents strengthen the need for further study on the issue [1,[5][6][7].…”

Section: Introductionmentioning

confidence: 99%

“…There are different economic and technological factors related to the artificial fruit ripening issues [1,5,7,[17][18][19]. Along with providing legislative guidelines, technologically developed nations are also providing technological assistance to the farmers and vendors to produce and supply ripe fruits that are safe for human health [1,12,14,17,20].…”

Section: Introductionmentioning

confidence: 99%

“…Along with providing legislative guidelines, technologically developed nations are also providing technological assistance to the farmers and vendors to produce and supply ripe fruits that are safe for human health [1,12,14,17,20].…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, the use of artificial fruit ripening agents is becoming much prevalent, the agents being mostly used for commercial purposes, i.e., to make the fruits available to customers during off-season. Recent reports on fruit ripening agents highlight health issues [1][2][3][4][5][6][7] pertaining to artificial fruit ripening agents. Agents such as calcium carbide, ethephon, and ethylene have been reported to be used as artificial ripening agents.…”

Section: Introductionmentioning

confidence: 99%

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A review on the legislative aspect of artificial fruit ripening

2016

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Fruit ripening is a natural process in which a fruit goes through various physical and chemical changes and gradually becomes sweet, colored, soft, and palatable. Fruit ripening process can also be stimulated by applying artificial fruit ripening agents. Farmers and vendors often use artificial ripening agents to control the rate of fruit ripening. However, because of the potential health hazards related to the ripening agents, artificial fruit ripening process is highly debatable throughout the world. There are existing laws and guidelines to control artificial fruit ripening process. This article highlights the legal aspects of artificial fruit ripening and fruit adulteration throughout the world. Different laws and acts of both the developed and developing countries to control and prohibit artificial fruit ripening and adulteration using hazardous chemicals are discussed here. The technical and economic issues related to artificial fruit ripening are also addressed in this study. This article aims at developing awareness among government agencies, policymakers, farmers, vendors, and scientists, as since it will take collective participation of different stakeholders to address different aspects of artificial fruit ripening issues and to provide an effective solution.

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“…Chemicals such as chemically synthesized ethylene, methyl jasmonate, calcium carbide, ethephon, and ethylene glycol can also be used to replicate this process artificially [1,5,7,18].…”

Section: Artificial Fruit Ripening and Possible Health Hazardsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

A review on the legislative aspect of artificial fruit ripening

2016

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Evaluating the metabolic perturbations in Mangifera indica (mango) ripened with various ripening agents/practices through gas chromatography ‐ mass spectrometry based metabolomics

Ganneru

Shaik

Peddi

et al. 2019

J of Separation Science

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Mangifera indica L. (mango) is said to be the king of fruits due to its rich nutritional properties and mainly originates from the Indian sub‐continent. The consumption pattern of the mangoes has increased drastically, due to which, many ripening practices/agents were used to make it ready‐to‐eat fruit or juice for the consumers. The fruit quality and metabolic composition are said to be altered due to different ripening agents/practices. The present communication mainly deals to understand the metabolic perturbations in mango fruits due to different ripening practices/agents (room temperature ripening, ethylene, and calcium carbide) using gas chromatography ‐ mass spectrometry based metabolomics. The partial least square‐discriminant analysis has found 16 differential metabolites for different ripening agents/practices which are belong to the classes of amino acids, fatty acids, sugars, and polyols. Four metabolic pathways were found to alter in the fruit metabolome due to different ripening agents/practices. Fructose, glucose, and galactose were found to be significantly up‐regulated due to calcium carbide ripening in comparison to other ripening agents/practices. Overall findings from the present study advocates that mass spectrometry based metabolomics can be valuable tool to understand the fruit quality and safety with respect to consumer health.

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