The use of CaC2 to ripening the fruits is growing day-by-day in some countries, including Bangladesh.
I think , best way is to develop a robust technique of detecting , whether or not , fruits are ripened under natural environment or under influence of calcium carbide..since detecting residues of calcium carbide is almost impossible ...
I also agree with you. However, thanks a lot dear Dr. Anoop Kumar Srivastava for your answer.
Every chemical material maybe have disadvantage effects such as herbiside, pestisidescc and so on, but it is better use them in optimum.cccc cc
It is said Calcium carbid is very dangerous for health, but is suggested use replace material with certification from health organization such as Ethylen that is a natural compound.
Actually, it is the impurities (P, As, S) present in cheaply sourced calcium carbide which is detrimental for human health. If pure calcium carbide is used, it comes into contact with the moisture present in air and releases acetylene, which has fruit ripening characteristics similar to ethylene.
The reaction is: CaC2 + 2H2O = Ca (OH) 2 + C2H2
The following article may be helpful to extract further information:Article Artificial Ripening on Banana (MusaSpp.) Samples: Analyzing ...
While there is no credible method to remove P and S once it has entered the fruit, there are studies which shows how to remove As from carbide ripened fruits, for example: Article Method for detection and removal of arsenic residues in calc...
. Thus the best option would be to test and make sure that the carbide used for ripening do not contain any harmful residues in the first place.
Thanks a lot dear MN Islam for your valuable answer. --- Dr. MT Islam
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