How because of covid-19 come to market without much use of pesticides medicine for ripening of fruits
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Answer:
Food safety and health security should be top concerns of any Government for its citizens. But still, most of the fruit sellers use Chemicals like Calcium carbide for ripening the fruits. This Chemical is extremely hazardous to the human body as it contains traces of arsenic and phosphorus. Although it is banned in many countries of the world, it is freely used in Indian Subcontinent. Thus, we are at a greater risk of short-term as well as long-term health effects simply by eating fruits that are artificially ripened.
Artificial ripening of fruits is done to achieve faster and more uniform ripening characteristics at the cost of its Nutritional Values.Natural ripening is a physiological process which makes the fruit edible, palatable and nutritious. In nature, fruits ripen after attainment of proper maturity by a sequence of complex physical and biochemical events. Whether fruits ripen on the plant or after harvest, the general ripening changes associated with the process are easily recognisable. During ripening fruits soften, changes colour, and characteristic aroma and flavours develop. During the process of ripening several factors like temperature, humidity etc. acts as a catalyst. Whereas in the case of artificial ripening, fruit ripening agents promote ripening and induce colour changes. Although the appearance of such artificially ripened fruits has been found to be improved, the taste and smell are found to be impaired especially when harvested fruits were subjected to treatment without considering their maturity status. Besides, the quantity required of the ripening agent to induce ripening will be much more than the conventional dose, when the fruits are not mature enough.Ripening agents speed up the process of ripening of fruits after they are picked prior to full ripening. These agents are particularly Unsaturated hydrocarbons; acetylene, ethylene, etc. However, a chemical known as Calcium Carbide (CaC2) is most commonly used for artificial ripening of fruits. Calcium carbide, when hydrolysed, produces acetylene, which causes artificial ripening of fruits. Other than the Calcium Carbide following Chemicals are in common practice in artificially ripening of the fruits:
Explanation:
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