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Chemical-Based Fruit Ripening and the Implications for Ecosystem Health and Safety

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One Health Implications of Agrochemicals and their Sustainable Alternatives

Part of the book series: Sustainable Development and Biodiversity ((SDEB,volume 34))

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Abstract

Fruit farming has considerable impacts on international trade, environmental security, and food security. Regardless of their One Health implications, the ageless practice of chemical-based fruit ripening is still commonplace in fruit production because it is essential for making fruits available for market and consumption. Certain fruits require a combination of several phytochemicals and artificially added chemicals, many of which have strong antioxidant properties that add to their health effects. In many developed and develo** countries, retailers and farmers use ripening chemicals to speed up the ripening of their produce. Fruit ripens naturally with time, improving in taste, softness, and color as well as decreasing in greenness in most cases. After harvest, fruit chemistry, particularly the chemistry of fruit enzymes, changes. Using various ripening agents, almost 80% of fruits may be artificially ripened (with the help of chemicals). Underdeveloped nations regularly use chemicals like calcium carbide (CaC2), ethylene glycol, and ethephon to artificially initiate the ripening process. CaC2 and fruit moisture interact to create acetylene gas, an ethylene substitute that hastens fruit ripening. In most cases, when the fruit is artificially ripened, the external peel will be golden, but the interior tissue will either remain unripe or remain green and raw. The synthetic ripening agent ethylene, releases ethylene in neutral to basic environments, frequently above pH 5 whereas ethephon produces an acidic solution in water. Consequently, a variety of health hazards have been associated with the incorrect use of these substances. Regular consumption of fruits that have been artificially ripened has been associated with heart conditions, lightheadedness, and skin ulcers.

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Abbreviations

CaC2:

Calcium carbide

FDA:

US Food Drug Administration

NAFDAC:

National Agency for Food and Drug Administration

PPM:

Parts per million

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Authors and Affiliations

  1. Department of Biological Science, College of Science and Computing, Wellspring University, Benin City, Nigeria

    Francis Aibuedefe Igiebor

  2. Haematology and Blood Transfusion Science Unit, Department of Medical Laboratory Science, College of Medical Sciences, University of Benin, Benin City, Nigeria

    Efeota Bright Odozi

  3. Department of Plant Biology and Biotechnology, Faculty of Life Sciences, University of Benin, Benin City, Nigeria

    Beckley Ikhajiagbe

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  1. Francis Aibuedefe Igiebor
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  2. Efeota Bright Odozi
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  3. Beckley Ikhajiagbe
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Correspondence to Beckley Ikhajiagbe .

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Editors and Affiliations

  1. Department of Sustainable Development, Appalachian State University, Boone, NC, USA

    Matthew Chidozie Ogwu

  2. Department of Microbiology, Bayelsa Medical University, Yenagoa, Bayelsa, Nigeria

    Sylvester Chibueze Izah

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Igiebor, F.A., Odozi, E.B., Ikhajiagbe, B. (2023). Chemical-Based Fruit Ripening and the Implications for Ecosystem Health and Safety. In: Ogwu, M.C., Chibueze Izah, S. (eds) One Health Implications of Agrochemicals and their Sustainable Alternatives . Sustainable Development and Biodiversity, vol 34. Springer, Singapore. https://doi.org/10.1007/978-981-99-3439-3_12

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