Fruits Ripening and Artificial Carbonate

Artificial Carbonate

• Artificial carbonates are found in various products consumers use on a regular basis. For example, carbonate is injected into beverages -- such as soda and beer -- to give the drink its fizz. Calcium carbonate is a main ingredient in over-the-counter antacids. Potassium carbonates are also used as a gastro antacid. Ammonium carbonates can be found in baked goods, ice cream, cocoa and baking powder. Magnesium carbonate is a common antacid and laxative as well as an anti-caking agent.

Ripening Agents

• Calcium carbide is a common ripening agent in some countries. When dissolved in water, calcium carbide produces acetylene, which will ripen fruit. Unfortunately, acetylene is known to affect the nervous system, and industrial grade calcium carbide may contain some levels of phosphorus and arsenic. It is illegal to use calcium carbide in the United States and many other countries to ripen fruit. Instead, most countries use ethylene gas. Fruit produces ethylene gas naturally to aid in the ripening process.

Why Use Ripening Agents?

• Fruits ripen naturally on their own; however, a ripened fruit does not ship well. For companies, using a ripening agent not only allows them to harvest the fruits before they are ripe, but also provides a more durable product when shipping them.

Ripening Fruits Naturally

• To ripen fruits safely and naturally at home, simply place the unripened fruit in a brown paper bag with a ripened banana. The ripe banana releases ethylene, which is the fruit's natural ripening process. After about 48 hours, the fruit will be ripe.

Considerations

• Once picked, some fruits -- such as pineapples, strawberries, honeydew, raspberries and melons -- will not ripen. These fruits may soften after they are picked. This softening is deterioration, not ripening.

  If you want to eliminate your exposure to unnecessary chemicals added to fruits and vegetables, buy fresh produce from organic farmers.