A Review of Post-Harvest Ripening Techniques and Their Correlation with Fruit Quality

Abstract

This paper reviews different fruit ripening methods and how they affect fruit quality and consumer health. Calcium carbide is a commonly used ripening agent in developing coun- tries. It speeds up ripening but leads to nutrient loss, shorter shelf life, and higher levels of heavy metals and toxic residues. Natural ripening maintains moisture, organic acids, minerals, and sensory quality but takes more time and does not meet the requirements of the fruit supply chain. There are certain biological agents such as African bush mango fruits and Jatropha curcas leaves that provide safer options by maintaining higher nutrient levels and less contamination. Traditional smoke-based methods cause fast ripening but add polycyclic aromatic hydrocarbons and lead to uneven ripening. Ethylene treatment is the only globally accepted safe artificial ripening method as it achieves even ripening with significant nutritional retention. Ethephon assisted with vacuum speed up ripening but might lower vitamins and carotenoids. Other agents like potash, ethylene glycol, lauryl alcohol, propylene, and methyl jasmonate vary in safety and effectiveness. Overall, artificial methods speed up ripening but often reduce nutritional value and safety which highlights the need for regulating the process of artificial ripening.