Exploring fruit ripening methods: Conventional, artificial, and novel approaches for quality and health

• Published in: Food control 2024-11, Vol.165, p.110626, Article 110626
• Main Authors: Nasir, Usama, Ismail, Amir, Riaz, Muhammad, Razzaq, Kashif, Ali, Sajid, Hussain, Ajaz, Ameen, Mavra, Saif, Asifa, Aslam, Farwa, Fernandes de Oliveira, Carlos Augusto
• Format: Article
• Language: English
• Subjects: Artificial ripening; Fruits; Health risks; Novel methods; Ripening agents
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2024.110626

Over the years, the fruit industry has been entirely dependent on artificial ripening of fruits to satisfy the demands of the consumers. Both in nutrition and economics, fruits play a very critical role, and hence farmers and vendors need to keep the supply optimal. In developing countries, nearly 70–80% of fruits are artificially ripened using different agents, making chemical-induced ripening a health hazard and presenting a challenge for fruit sellers in maintaining safe and healthy practices. The review offers an insight into the benefits and risks associated with ripening agents while also stressing the need to explore newer, safer, and environmentally friendly ripening methods. This review discussed methods to protect the nutritional integrity of fruits and secure consumer health. It also investigates the techniques for detecting fruits that have been artificially ripened, which is a critical component of maintaining food safety and preserving quality. Common artificial ripening chemicals used in the fruit business pose significant concerns to health and the environment. Research is needed to develop sustainable and safe alternative ripening procedures. Hence, the research and adoption of alternative ripening techniques are progressively crucial in maintaining safety and sustainability while preserving the fruits' value and prioritizing consumer well-being.