Kazire Health Products Ltd’s Post

If a person is exposed to the chemicals for a long time, they can cause peptic ulcers, damages the mucosal tissue in the stomach and disrupts the intestinal function. Calcium carbide one of the chemicals used in artificial ripening contains traces of arsenic and phosphorus which is harmful for humans and may cause dizziness, frequent thirst, irritation, weakness, difficulty in swallowing, vomiting, skin ulcer, and many more. The acetylene gas released from calcium carbide is as equally harmful for handlers. IDENTIFICATION OF ARTIFICIALLY RIPENED FRUITS; Mangoes: Uniform yellow color, milder aroma, not juicy, burning sensation in mouth & artificially ripened fruits will float in water. Banana: Will have green stalk and no brown spots on the lemon yellow skin. Apple: Less sweet, more green, hard, less or no aroma. Pawpaw: Uniform color, patches and unnaturally bright color. Inside pulp hard and tasteless, not sweet, less juice. Guava: Guava fruits looks like sun burnt skin, discolored pulp, tasteless, not sweet Watermelon: Chemically treated melon after 2 days will ferment faster and oozes with extreme red color inside Oranges: Skin of the oranges that are sold during winter might have dyed. Tomatoes: Apart from finding wax on the surface to keep it fresh and shiny, artificially ripened tomatoes can be seen in the market with uniform skin and tasteless Avocado: Inside will be white, pulp cannot be removed easily

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Sedrack Atuhaire

R&D Coordinator at Kazire Health Products Limited

1mo

Very helpful

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