How to differentiate between naturally and chemically ripened banana: FSSAI's rulebook on ripening temperature for the fruit

Bananas are one of the most popular and loved fruits. They are packed with essential vitamins and minerals like potassium, vitamin B6, vitamin C, magnesium, and dietary fiber. They also have mood-boosting properties, as they help in the production of serotonin, often called the “feel-good” hormone. They can be used to make breakfast, lunch, dinner, snacks, and desserts. They are rich in potassium, which helps maintain healthy blood pressure and heart function, while the fiber supports digestion and gut health. They also contain natural compounds like tryptophan, which may improve mood and promote better sleep. Additionally, bananas are gentle on the stomach, making them ideal for people dealing with acidity or digestive discomfort. Overall, they are a wholesome, convenient addition to a balanced daily diet. Bananas are quite versatile and can be added to smoothies, cereals, desserts, or eaten on their own. Their nutritional composition make them ideal for breakfast or as a pre- and post-workout snack as well. According to experts, they also make for a healthy fruit for kids gut health. Bananas are gentle on the stomach and help prevent constipation due to their fiber content. They’re often recommended during mild digestive issues. But, in the world of artificial ripening of fruits, our beloved banana is also falling prey to chemicals and many a time, it is very difficult to identify, if they are naturally or chemically ripened. This piece of information explores all facets of it and also discusses the Food Safety and Standards Authority of India's rulebook on ripening temperature for the fruit.

If the crown and fingertip of banana is green and the flesh part is yellow, then be careful; it means that it has been chemically ripened. The most common chemical used for ripening fruits is calcium carbide. According to experts, a banana is dipped in a calcium carbide solution and the body part of the fruit immediately turns yellow. But the upper and lower portions remain green.

It is said that chemicals like Calcium carbide can leave residues that irritate the stomach, leading to bloating, diarrhea, or abdominal discomfort. They also trigger headaches, dizziness, or a feeling of uneasiness, especially in sensitive individuals. And, the gases released during artificial ripening can sometimes affect breathing, causing throat irritation or mild respiratory discomfort.

Also, it has been found that inhaling fumes from improperly handled ripening agents can cause breathing discomfort, throat irritation, and coughing, especially in sensitive individuals. And, toxic residues from artificial ripening agents may pose higher risks to vulnerable groups, including developmental concerns in children and complications during pregnancy.

It is said that if the crown and neck of banana is black, it means that it has been ripened naturally. Fruits may be ripened naturally using the below mentioned methods within 4-6 days, if kept at room temperature. These methods entrap ethylene around fruit and facilitates faster ripening. Harvest the fruit at optimum maturity. Wrap the fruits individually with paper or place it in a paper bag. Keep unripe friots as layers over paddy husk or wheat straw.

Considering the importance of artificial ripening in supply chain of certain fruits, Food Safety & Standards Authority of India (FSSAI) permitted the use of ethylene gas for artificial ripening of fruits. Ethylene gas can be generated from various sources. Due to high cost and scarce availability of ethylene gas, traders often use unsafe and banned ripeners. According to FSSAI's document Artificial Ripening of Fruits, artificial ripening of fruits by acetylene gas, commonly known as carbide gas is prohibited as per the provision in sub regulation 2.3.5 of Food Safety and Standards (Prohibition and Restrictions on Sales) Regulation, 2011. It permits the use of ethylene gas at a concentration up to 100 ppm (100µl/L) depending on the crop, variety and maturity for artificial ripening of fruits.

According to FSSAI, some unscrupulous traders often use industrial-grade calcium carbide, popularly known as “masala,” to release acetylene gas for artificial ripening of fruits like mango, banana, and papaya. Calcium carbide contains traces of arsenic and phosphorus which are harmful for humans and may cause dizziness,irritation, weakness and more. Thus, the use of this chemical for ripening of fruits is banned in India. Considering the issue of rampant use of banned calcium carbide and non-availability of
The Food Safety & Standards Authority of India (FSSAI) permitted the use of ethylene gas as an alternative ripening agent for fruits in India via a notification dated 23.08.2016.

According to the data, a banana can be exposed to ethylene for 24-28 hours only, at 15-18 °C ripening temperature and 90-95% relative humidity (RH). It is duly mentioned that fruit should be transferred to ripening chamber once the ripening temperature is attained after pre-cooling by appropriate method. For ripening chambers, ethylene gas can be obtained for the ripening chamber through ethylene gas cylinders, compressed aerosol cans, or ethylene generators. And for cartons and boxes e choloroethylphosphonic acid (ethephon) in powdered for and ethylene gas encapsulated in biologicalllu safe ingrediernts such as cellulose, starch, and proteins can be used.

Images Courtesy: istock