By Chisom Ibemere
Ripening is a natural process that causes fruits to become more palatable. It is the process by which fruits become more edible, softer, sweeter, nutritious, and attractive. Fruits generally provide the body with loads of nutrients that boost the immune system and prevent diseases.
Naturally, fruits ripen from a combination of physiological, biochemical, and molecular processes that involve the coordination of different metabolic activities, with activation and deactivation of various genes. This leads to changes in color, sugar content, acidity, texture, and aroma volatiles.
However, fruits such as grapes, oranges, plantains, guava, mangoes, bananas, etc., when ripened with the addition of calcium carbide, pose serious threats to human health.
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The use of calcium carbide in fruits leads to a reduction in the quality of the fruits, such as loss of color, taste, and texture. Calcium carbide contains impurities such as arsenic, lead particles, phosphorus, etc., which pose serious health hazards.
Consuming fruits that have been ripened with these impurities may lead to cancer, heart, kidney, and liver failure. They may also cause frequent thirst, irritation in the mouth and nose, weakness, permanent skin damage, difficulty in swallowing, vomiting, skin ulcers, and more. Artificially ripened fruits could result in sleeping disorders, mouth ulcers, skin rashes, kidney problems, and possibly even cancer.
Calcium carbide contains “Acetylene,” which affects the neurological system and slows oxygen supply to the brain, leading to serious health challenges.
The impurities in calcium carbide are especially harmful to humans, especially pregnant women and children, and may result in headaches, dizziness, mood disturbances, mental confusion, memory loss, and brain swelling.
It is advisable to source fruits from local farmers or markets where you can find naturally ripened, seasonal fruits to maximize the nutritional benefits, flavor, and overall enjoyment of consuming fruits.
