Calcium carbide (CaC2) ripening in fruits: Health risks, non-destructive detection, quality control, and regulatory frameworks

Abstract

The use of calcium carbide (CaC2) for the artificial ripening of fruits is a common practice in some regions, despite being banned in many countries due to health concerns. CaC2 reacts with moisture to produce acetylene gas, which accelerates the ripening process. However, the presence of acetylene gas and its byproducts in CaC2-ripened fruits can pose risks to human health. Therefore, there is a need for non-destructive techniques to detect CaC2-induced ripening and ensure the safety and quality of fruits. This review explores the scope and application of non-destructive techniques for the detection of CaC2-induced ripening of fruits. Various spectroscopic methods, including near-infrared spectroscopy, Raman spectroscopy, and hyperspectral imaging, have been investigated for their potential to identify fruits ripened using CaC2. Additionally, chemical tests and sensor-based approaches have been explored to detect residues of CaC2 and its byproducts in fruits. The review examines the principles behind these techniques and discusses their advantages, limitations, and practical applications. Non-destructive techniques are promising for detecting CaC2-induced ripening of fruits. Spectroscopic methods allow rapid identification of characteristic signatures in ripened fruits, whereas chemical tests and sensor-based approaches detect CaC2 residues. These tools ensure fruit safety and authenticity, protecting consumer health. Further research is needed to improve the sensitivity and reliability of these methods for wider use in the food industry.