Will artificial ripening fruits lose their nutritional value?

There is no doubt that the nutritional value and natural taste of fruits ripened artificially will be discounted Moreover, the use of artificial ripening agents such as calcium carbide is also associated with health problems such as cancer Therefore, the U.S Food and drug administration has classified calcium carbide as a commonly used artificial ripening agent that is not safe for humans Artificial ripening is a simple way for consumers to eat non seasonal fruits It's a process of exposing fruit to certain chemicals to accelerate ripening The increasing demand for off-season fruits has led to the large use of artificial ripening agents Compared with the United States, India, Sri Lanka, Bangladesh, Pakistan and other Asian countries use artificial ripening technology more commonly These developing countries mainly use calcium carbide to accelerate fruit ripening In developing countries, calcium carbide is one of the cheapest ripening agents: it is not only toxic, but also harmful to human health In addition, it also has a negative impact on the nutritional value of fruit Reducing nutrition research has confirmed that artificial ripening can reduce the nutritional value of fruit In one study, artificially ripened bananas and pineapples were found to have significantly lower vitamin C and beta carotene levels than naturally ripened fruits The chemical ripening fruit has higher sugar content This obviously shows that the nutritional value of artificial ripening fruit is greatly reduced Losing the taste of ripening fruit is another problem Artificial ripening agent deprives fruit of aroma and taste For example, mango will become light because of artificial ripening In addition, artificial ripening agents can also destroy the taste of bananas Short shelf life chemical ripening can also shorten the shelf life of fruit Therefore, although these chemicals help speed up the ripening process, fruits are more prone to decay For example, mango ripened with calcium carbide will rot in just two days Harmful to health calcium carbide is not only a carcinogen, but also affects the nervous system, leading to neurological diseases The gases of silicon, phosphorus and acetylene released by calcium carbide dissolved in water can cause a series of health problems, such as drowsiness, dizziness, headache and emotional disorder Eating these contaminated fruits for a long time can lead to heart disease, brain edema, memory problems, and seizures Even handling calcium carbide can lead to cheilitis and rashes Oral ulcers, rashes, diarrhea, nausea and stomach problems are all associated with regular consumption of artificial ripening fruits Pregnant women eating calcium carbide treated fruit are easy to cause abortion or congenital malformation of the newborn Ethylene is a natural substance produced by fruits such as apples and pears, which can help ripen fruits These ripening hormones are naturally synthesized in fruits and accelerate ripening There is no doubt that the use of ethylene for ripening in the post harvest stage of fruit is a way permitted by health institutions The whole natural mature fruit is more suitable for consumption, while the fruit using calcium carbide and other ripening agents is deprived of many beneficial ingredients and fragrance, so it is not delicious However, proper use of ethylene and other safer ripening methods, the harmful effect is much smaller.