Guidance Note No.

04/2018*

ARTIFICIAL RIPENING OF FRUITS

Ethylene gas - A safe fruit ripener

SUMMARY
Fruits are best natural food for all and provide essential nutrients. The consumption of
fruits has increased considerably in recent years due to awareness about their bene its
and their availability round the year. Fruit trade involves transporting fruits to distant
places. Highly perishable fruits such as mango, papaya, banana, etc. cannot be stored and
transported to long distances after ripening as they tend to spoil. Therefore, to avoid
spoilage of fruit during transportation, traders generally harvest raw fruits and ripen
them arti icially at the destination market before sale. Considering the importance of
arti icial ripening in supply chain of certain fruits, Food Safety & Standards Authority of
India (FSSAI) permitted the use of ethylene gas for arti icial ripening of fruits. Ethylene
gas can be generated from various sources. Due to high cost and scarce availability of
ethylene gas, traders often use unsafe and banned ripeners like carbide gas which can be
potentially harmful to our health. The purpose of this guidance note is to create
awareness among food business operators/traders, consumers and food safety of icials
related to different aspects of arti icial ripening of fruits. It also includes Standard
Operating Procedures (SOP) detailing all facets of arti icial ripening of fruits using
ethylene gas and its reliable sources.

KEY TAKEAWAYS

• Use of carbide gas or acetylene gas is not permitted for arti icial ripening of fruits under Food
Safety and Standards Regulations, 2011due to the potential health hazards.
• Ethylene gas can be used for arti icial ripening at a concentration up to 100 ppm (100µl/L).
• Ethylene plays a vital role in natural ripening of fruits. It is a hormone produced naturally
within the fruits to stimulate ripening process.
• Ethylene, being a natural hormone does not pose any health hazard to consumers.
• External application of ethylene gas generated from various sources such as ethylene gas
cylinders, compressed ethylene gas, ethanol, ethephon, etc. can be used on fruits to trigger the
ripening process in fruits.
• Any source of ethylene gas coming in direct contact with fruits is not permitted.
• Consumers should purchase fruits from known sellers/reputed stores/dealers who declare
that fruits sold have not been ripened using harmful/banned chemicals.

This Guidance Note has been prepared by Ms. Ruby Mishra, Technical Of icer at FSSAI. This note contains information
collected and compiled by the author from various sources and does not have any force of law. FSSAI does not take any
responsibility for any error and omission in this note.

*This guidance note is an updated version of the earlier guidance note dated 17 August 2018.
A. Introduction
Fruit ripening is a combination of physiological, biochemical, and molecular processes
which lead to changes in colour, sugar content, acidity, texture, and aroma. In general, it is a
physiological process which makes the fruit edible, palatable and nutritious. Fruits are
classi ied into two categories according to the ripening pattern:
a. Climacteric fruits: These fruits are usually harvested once they have reached its full
maturity and can be furtherripened during transit or storage. These include banana,
guava, avocado, mango, apple, pears, apricots, peach, tomato etc.
b. Non-climacteric fruits: These fruits do not ripen after harvest. Thus, in order to attain
full ripeness and lavour, these fruits are often harvested once they have fully matured
and ripened in the orchard. It includes fruits such as lemons, orange, grape, cherry,
pineapple, strawberry etc.

B. Need for arti icial ripening

Arti icial ripening is the process by which ripening is controlled to achieve desired
characteristics intended for better consumer acceptance and improving sales.It is generally
done for climacteric fruits such as mango, papaya, banana, etc. to achieve faster and uniform
ripening characteristics. Globally, arti icially ripened fruits are considered as safe for
human consumption if done using safe ripening agents. It facilitates the transportation of
fruits like mango, banana, etc. which become soft and perishable after ripening. These fruits
are transported to distant places in unripe condition to avoid loss and are arti icially
ripened at the destination market before sale.

C. Provisions for arti icial ripening of fruits under food safety &standards
regulations, 2011
Arti icial ripening of fruits by acetylene gas, commonly known as carbide gas is prohibited
as per the provision in sub regulation 2.3.5 of Food Safety and Standards (Prohibition and
Restrictions on Sales) Regulation, 2011. It permits the use of ethylene gas at a concentration
up to 100 ppm (100µl/L) depending upon the crop, variety and maturity for arti icial
ripening of fruits.

D. Issues in arti icial ripening

The Industrial-grade calcium carbide, popularly known as “masala” is often used by some
unscrupulous traders to release acetylene gas for arti icial ripening of fruits like mango,
banana, papaya, etc. Calcium carbide contains traces of arsenic and phosphorus which is
harmful for humans and may cause dizziness, frequent thirst, irritation, weakness,
dif iculty in swallowing, vomiting, skin ulcer, etc. The acetylene gas released from calcium
carbide is equally harmful for handlers. There are chances that calcium carbide may come
in direct contact with fruits during application and leave residues of arsenic and
phosphorus on fruits. Thus, use of this chemical for ripening of fruits is banned in India.

Artificial Ripening Of Fruits - 1

 Considering the issue of rampant use of banned calcium carbide and non-availability of
alternative ripening agent, Food Safety & Standards Authority of India (FSSAI) permitted
the use of ethylene gas for ripening of fruits in India vide noti ication dated 23.08.2016.

E. Arti icial ripening using ethylene gas (C2H4)

Ethylene is a hormone naturally produced within the fruit and regulates fruit ripening by
initiating and controlling a series of chemical and biochemical activities. The treatment of
unripe fruits with ethylene gas triggers the natural ripening until the fruit itself starts
producing ethylene in large quantities.

A Standard Operating Procedures (SOP) detailing all aspects of arti icial ripening of fruits
by ethylene gas is developed by the Working Group constituted at FSSAI on the
recommendation of Scienti ic Panel on Fruits & Vegetables and their Products (Including
dried fruits and nuts, salt, spices and condiments). The Working Group consists of members
from the Scienti ic Panel and experts from relevant research institutes.

F. Standard Operating Procedure

1. Restrictions
• Any preparation containing calcium carbide or acetylene gas
• Any source of ethylene gas coming in direct contact with fruits

2. Requirements for Ethylene Ripening System/Chamber

• Air tight room, preferably an insulated one for better
temperature control
• Temperature regulation systems (cooling heating)
• Humidity regulation system
• Proper air circulation and ventilation
• Ethylene gas generation / injection system
• Ensured power supply (for ripening chambers)
• Display board indicating temperature, relative
humidity, ethylene concentration, CO2 concentration Ripening chamber

3. Suggested handling conditions for stacking of fruits and air circulation

Fruits should be kept in ventilated plastic crates or stackable fruit boxes inside the ripening
chamber/temporary structure. Stacking of boxes should be done keeping minimum 4-6 inch
space from the walls and between the adjacent crates. For uniform ripening, air low
throughout the chamber shall be maintained. Fruit should not occupy more than 75% of the
volume of the chamber (as well as crate) during the treatment.

Artificial Ripening Of Fruits - 2

 Table 1. Requirements of exposure time and ripening temperature for
different fruits
Fruit Ethylene exposure Ripening Relative Humidity
o
time (hours) temperature ( C) * (RH) (%)
Banana 24-48 15-18 90-95
Mango 24-48 20-22 90-95
Papaya 24-48 20-25 90-95
Pear 24-48 18-22 90-95
Tomato 24-48 18-20 90-95
*Fruits should be transferred to ripening chamber once the ripening temperature is attained after pre-cooling by
appropriate method.

4. Sources of Ethylene Gas: Ethylene gas obtained through the following systems may be
used for arti icial ripening of fruits:
a) For Ripening Chambers
• Ethylene gas cylinders
• Compressed ethylene gas (aerosol cans)
• Ethylene generators
• 2 chloroethylphosphonic acid (Ethephon/Ethrel) with alkali
b) For Cartons/Boxes
• 2 chloroethylphosphonic acid (Ethephon) in powdered form
• Ethylene gas encapsulated in biologically safe ingredients such as cellulose, starch,
and proteins

Ethylene Compressed Ethylene Ethephon

gas cylinder ethylene gas generators sachet

5. Protocol for application of Ethylene gas from various sources

(i) Ethylene gas cylinders:
a. Maintain the temperature and RH inside the empty ripening chamber as per Table
1, depending upon the commodity.
b. Once desired temperature and RH is achieved, place the crates containing fruits
into the ripening chamber. Temperature of fruits should be as close as possible to
the temperature mentioned in Table 1, above.
c. Introduce ethylene gas into the chamber (up to 100 ppm) through the gas
cylinders.
d. Monitor CO2 inside the chamber and maintain it below 5000 ppm.
e. Maintain the temperature, RH, concentration of ethylene gas and CO2 levels as
suggested above for 24-48 hours.

Artificial Ripening Of Fruits - 3

 f. Remove the fruits from the ripening chamber and store in another chamber at
optimum storage temperature till further use.
g. Avoid excess of ethylene accumulation in the chamber for desired results.

(ii) Compressed ethylene gas (aerosol cans):

a. All items as in 5(I) above except (c).
b. Instead of introducing ethylene through the gas cylinders, spray of compressed
ethylene gas inside the ripening chamber (2.7 litres gas per can for 27 m3 volume
or in the same ratio) shall be used, which result in maximum ethylene
concentration of 100 ppm.
c. Ethylene gas should be sprayed in the empty/open space in the chamber, not
directly on the fruits.

(i) Ethylene generators:

a. All items as in 5(I) above except (c).
b. In this method ethylene gas is generated using catalytic converter from ethanol,
and is brought into the ripening chamber through a calibrated gas regulator (up to
100 ppm).

(ii) 2 Chloroethylphosphonic acid (Ethephon 39% SL) with alkali:

a. All items as in 5(I) above except (c).
b. In this method ethylene gas is generated from2 chloroethylphosphonic acid
3
(ethephon 39% SL). 0.50 g is added in 2 ml of ethephon 39% SL for every 1 m air
tight room / ripening chamber. Gas formation will start immediately. The
maximum concentration of ethylene gas generated will be 100 ppm.

(iii) Sachet containing 2 chloroethylphosphonic acid (Ethephon) in powder form:

Ethephon in powder form may be used for arti icial ripening of fruits. It shall be packed in
40-60 micron cellulose membrane paper or its equivalent in form of small sachets. The
ripening mixture in the sachets should be as per the composition recommended below.
This ripening method may be used where ripening chambers are not available or for in-
transit ripening. The sachet must generate ethylene gas only and should not contain any
traces of calcium carbide or acetylene gas.

Composition: 2 chloroethylphosphonic acid (Ethephon), and combination of alkali (oxides

and carbonates of magnesium and calcium, sodium and potassium carbonates and
bicarbonates, magnesium silicates).

a. Keep the fruit in air tight boxes or make the boxes air tight by paper etc.
b. Take ethylene forming sachet [(500 mg containing 50 mg 2 chloroethyl-
phosphonic acid (Ethephon)] and dip it in water for 5- 10 seconds.
c. Place the water soaked sachet in perforated plastic box (approximately 5cm x 5
cm x 5 cm size).
d. Place this small plastic box containing the sachet into the fruit box / crate
3
(approximately at the centre of box/crate) having volume of 2.7 m , which should
be suf icient for 10 kg fruits. The ethylene gas generated will not exceed 100 ppm.
e. Remove the small plastic box containing the sachet after 24 hours.

Artificial Ripening Of Fruits - 4

G. For food business operators/traders
a. Pre-treatment operations:
• Harvest the fruits at optimum maturity.
• Treatment with ethylene up to 100 ppm concentration should be used for
ripening. The concentration of ethylene may go up due to autocatalytic production
of ethylene once ripening is triggered by exogenous application of ethylene.
• Procure ethylene cylinder/aerosol cans/Ethephon/Ethrel from reputed
companies
• Ensure authenticity / purity of the sachet containing ethephon in powder form
and other components.
• Use well labelled sachets mentioning details of manufacturer, composition,
instructions for use etc.
• Ethylene releasing agents shall not come in direct contact with fruits.
• For uniform ripening in chambers, air low throughout the room shall be
maintained. Fruit should not occupy more than 75% of the volume of the chamber
(as well as crate) during the treatment.
• Relative Humidity, temperature and exposure time shall be maintained as
prescribed in table 1 during ripening for best results.
• CO2 concentration shall be maintained below 5000 ppm. It can be achieve by CO2
scrubbing devices or air exchange at interval of every 6 hours. High concentration
of CO2 will retard the ripening process.
b. Post-treatment operations:
• Transfer the fruits to ventilated room with appropriate storage temperature and
relative humidity for ripening after completion of the treatment.
• Remove the sachet out of the fruit boxes after completion of the treatment (24
hours).
c. Guidelines for safety
• Ethylene gas is highly in lammable. Cylinders should be used with caution.
Ethylene concentrations above 27000 ppm are explosive.
• Smoking should be strictly prohibited around the premises.
• Electrical circuits should be properly monitored.
• Gas leakage monitoring system should be installed in the commercial ripening
chambers.

H. For consumers
• Purchase fruits and vegetables from known sellers/reputed stores/ dealers who
claim that fruits are not ripened by using harmful/banned chemicals.
• Wash fruits thoroughly with running potable water before eating.
• Avoid fruits with black blotches on the skin as these fruits are likely to be ripened
by acetylene gas produced from calcium carbide.

I. For Food Safety Of icials

• The illegal use of calcium carbide in fruit markets/mandi's and shops shall be
monitored.
• Safety and purity of sources used for generating ethylene gas shall be monitored
and regulated. Any source of ethylene gas should not come in direct contact with
fruits.
• Labelling on ethylene releasing sources must be checked for composition, name of
manufactures, instructions for use, etc.

Artificial Ripening Of Fruits - 5

 • Suspected samples of any source of ethylene gas shall be analysed for absence of
calcium carbide by the authorized labs.

The display units, if available in the ripening chambers may be checked for concentration
of ethylene gas used.
• Capacity building of fruit traders/FBOs may be encouraged for permitted source
of ethylene gas and its use as ripening agent as per the standard operating
procedure mentioned in section (F) of this document.
• The fruit traders need to be made aware of the danger of unsafe ripening agents
such as calcium carbide.

J. Guidelines for natural ripening

Fruits may be ripened naturally using the below mentioned methods within 4-6 days, if
kept at room temperature These methods entrap ethylene around fruit and facilitates
faster ripening.
• Harvest the fruits at optimum maturity.
• Wrap the fruits individually with paper or place it in paper bag.
• Keep unripe fruits as layers over paddy husk or wheat straw.
• Keep unripe fruits inside an air tight rice bin/container.

(a) Ripening in air tight rice bin (b) Ripening using paddy straw

References
1. Standard Operating Procedure (SOP) developed by Working Group and recommended
by Scienti ic Panel on Fruits & Vegetables and their Products (Including dried fruits
and nuts, salt, spices and condiments).
2. Food Safety and Standards (Prohibition and Restriction on Sales) Regulations, 2011
3. Consuming Fruits Ripened Arti icially by Calcium Carbide may pose Health Problems,
Food Safety and Standards Authority of India, available at
http://old.fssai.gov.in/Portals/0/Pdf/Article_on_fruits.pdf
4. Indian Institute of Horticultural Research (2009) Uniform bulk ripening of Mango,
Banana and Papaya, New Delhi: Indian Council of Agricultural Research. Available at :
https://icar.org.in/ iles/newsletters/icar-news/ICAR-News-Oct-Dec-09.pdf
5. Dhall RK and Singh P. (2013) 'Effect of Ethephon and Ethylene Gas on Ripening and
Quality of Tomato (Solanum Lycopersicum L.) during Cold Storage', Journal of
Nutrition & Food Sciences, 3(6), pp. 1-7.
6. Goonatilake R. (2008) 'Effects of Diluted Ethylene Glycol as A Fruit-Ripening Agent',
Global Journal of Biotechnology & Biochemistry, 3(1), pp. 8-13.
7. Rahman A, Chowdhury FR, Alam (2008) 'Arti icial Ripening: What We Are Eating',
Journal of Medicine, 9(1), pp. 42-44.
8. Ripening- an important process in fruit development, Prof. S. N. Naik , Centre for Rural
Development & Technology, IIT Delhi.
9. Siddiqui Md. Wasim and Dhua R.S. (2010), Eating arti icially ripened fruits is harmful,
Current Science; 99(12).

Artificial Ripening Of Fruits - 6