Jharkhand Cracks Down on Artificial Fruit Ripening: Food Safety Inspections Intensify

Ranchi: Following a central directive for nationwide inspections, the food safety department in Jharkhand is set to launch a statewide crackdown on artificial ripening of fruits, with detailed instructions to be issued to all district food safety officers (FSOs) in the coming days. The move aims to tighten surveillance across mandis, storage units and transport hubs ahead of peak summer fruit arrivals.

State deputy food safety commissioner Anant Sinha said preparations are underway for coordinated enforcement. “A statewide campaign will be launched shortly, and directives will be issued to all district FSOs to intensify inspections. We will ensure strict monitoring. Any use of carcinogenic chemicals in ripening will invite stringent action. Seizures will be carried out wherever violations are found,” he said.

Officials said samples collected during inspections will be sent for laboratory testing to determine the nature of ripening. “These tests help identify chemical residues and distinguish between naturally ripened fruits and those exposed to banned substances, as per standards set by the Food Safety and Standards Authority of India,” said Chaturbhuj Meena, state food lab officer.

Ranchi food safety officer Pawan Kumar outlined the legal framework, stating, “Artificial ripening of fruits using acetylene gas, commonly known as carbide gas, is prohibited under sub-regulation 2.3.5 of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011. However, ethylene gas is permitted at concentrations up to 100 ppm, depending on the crop, variety and maturity.”

The use of calcium carbide remains banned due to its toxic and potentially harmful effects, while ethylene, a natural plant hormone, is allowed within safe limits for uniform ripening.

Authorities have also reiterated guidelines for safe handling, including storing fruits in ventilated crates, maintaining proper spacing for airflow and limiting chamber capacity to 75% to ensure uniform ripening. The upcoming drive is expected to strengthen enforcement and safeguard public health across the state.

As per standard ripening protocols, fruits require controlled exposure to ethylene along with specific temperature and humidity conditions. For instance, bananas are ripened at 15-18 degrees celsius, while mangoes and papayas require 20-25 degrees celsius, with an exposure time of 24-48 hours and relative humidity maintained at 90-95%. Similar conditions apply to pears and tomatoes, with slight temperature variations, ensuring uniform and safe ripening under regulated environments.