Indians love bananas for their taste and nutritional value, making them a staple of the country's diet. For all moms with young children, it's a go-to fruit that they love. But in an effort to keep up with demand, artificial ripening techniques have become widely used, endangering the quality and security of this well-liked fruit. It is essential for consumers to comprehend these techniques and their ramifications in order to make wise decisions.
 
The Artificial Ripening Process Explained
In India, calcium carbide, a chemical substance that significantly speeds up the ripening process, is mostly used to artificially ripen bananas. Here's a deeper look at the steps involved in this process:
 
Application of calcium Carbide: Small packets of calcium carbide are typically placed in boxes or baskets containing green bananas. The moisture in the air reacts with calcium carbide to release acetylene gas.

Release of Acetylene Gas: Acetylene functions similarly to ethylene, the natural plant hormone that triggers ripening. While ethylene promotes natural ripening over several days, acetylene speeds up this process to just a few hours or overnight.

Rapid Degradation: Under the influence of acetylene, the bananas’ starches convert to sugars at an unnaturally fast rate. This not only alters the taste and texture of the bananas but can also leave behind residues of arsenic and phosphorus, impurities often found in commercially available calcium carbide.



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Bananas

G GOWTHAM

25/08/2024 08:31 AM