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.