The Use of Calcium Carbide in Fruit Ripening: Health Risks and Arsenic Index as a Quantitative Marker for Calcium Carbide Residue

Fruits are important worldwide due to their nutritional, commercial, and nutraceutical values. Doubtless, the increased demand for fruits is instrumental in the use of various artificial ripening methods in their production. The most frequently applied chemical for this purpose is calcium carbide (CaC2). However, due to its toxicity, the use of calcium carbide in fruit ripening has been banned in many countries, including Nigeria. Despite its limitations, calcium carbide is still illegally used in artificial ripening of fruits and this has elicited great health concerns. Currently, there is little scientific data on the investigation of calcium carbide residue of fruits marketed in Nigeria. This article gives an outline of calcium carbide, its use in fruit ripening and possible health implications. It further identifies arsenic index as a marker for quantifying residue in suspected calcium carbide-ripened fruits.