The Food Safety and Standards Authority of India (FSSAI) has issued a severe warning to fruit traders, handlers, and food business operators (FBOs) managing ripening chambers to comply strictly with the prohibition on using calcium carbide for artificial ripening, especially during the mango season. The central food regulatory body highlighted the severe health risks associated with calcium carbide, commonly referred to as ‘masala’, It releases acetylene gas, which contains dangerous levels of phosphorus and arsenic, to ripen fruits like mangoes.
Exposure to these substances can cause dizziness, frequent thirst, irritation, weakness, difficulty swallowing, vomiting, and skin ulcers. Acetylene gas also poses hazards to handlers and may leave dangerous residues on fruits, making them unsafe for consumption. The Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, explicitly state, “No person shall sell or offer or expose for sale or have in his premises for the purpose of sale under any description fruits which have been artificially ripened by use of acetylene gas, commonly known as carbide gas.”
In place of calcium carbide, FSSAI has authorized the use of ethylene gas as a safer alternative for fruit ripening. Ethylene gas, a natural hormone in fruits, regulates and triggers the ripening process, allowing fruits to ripen naturally. Depending on the crop, variety, and maturity, it can be applied at quantities up to 100 ppm (100 μl/L). The Central Insecticides Board and Registration Committee (CIB and RC) have also approved Ethephon 39% SL for the uniform ripening of mangoes and other fruits.
FSSAI has published a detailed guidance document titled “Artificial Ripening of Fruits: Ethylene Gas as a Safe Fruit Ripener,” which provides a Standard Operating Procedure (SOP) covering all aspects of artificial ripening using ethylene gas. This includes restrictions, requirements for ethylene ripening systems, handling conditions, sources of ethylene gas, application protocols, post-treatment operations, and safety guidelines.
To assist consumers in identifying mangoes ripened with calcium carbide, FSSAI recommends purchasing fruits from trusted sources such as known sellers, reputed stores, or dealers who claim their produce is not ripened with harmful or banned chemicals. Thorough washing of fruits with running potable water before consumption is advised to remove any potential surface contaminants. Consumers should avoid fruits with black blotches on the skin, as these are likely ripened with acetylene gas from calcium carbide. Caution is also advised for mangoes and other fruits with uniformly colored textures, which may indicate chemical ripening. Fruits that have been tampered with may smell a little strong and have a shorter shelf life, which is frequently a sign that calcium carbide was used to ripen the fruit.
FSSAI has urged the Food Safety Departments of States and Union Territories to stay vigilant and take strict action against any individuals or entities found using calcium carbide for fruit ripening. Consumers are encouraged to report any use of calcium carbide or incorrect ripening practices to their respective state authorities.
(Input from various sources)
(Rehash/ Susmita Bhandary)
