Page 1 of 19
Advances in Social Sciences Research Journal – Vol. 8, No. 7
Publication Date: July 25, 2021
DOI:10.14738/assrj.87.10589. Eze, E. E., & Asogwa, E. U. (2021). Knowledge of Artificial Fruit Ripening Among Consumers in Rivers State. Advances in Social
Sciences Research Journal, 8(7). 436-454.
Services for Science and Education – United Kingdom
Knowledge of Artificial Fruit Ripening Among Consumers in
Rivers State
Eze, Elizabeth E. M.Sc
Department of Human Kinetics and Health Education
Faculty of Education, University of Port Harcourt
Asogwa, Emmanuel. U. Ph.D
Department of Human Kinetics and Health Education
Faculty of Education, University of Port Harcourt
ABSTRACT
The study investigated the knowledge of artificial fruit ripening among consumers
in Rivers State. The study adopted a descriptive cross-sectional survey design. Four
research questions and three null hypotheses tested at .05 alpha level guided the
study. The population for the study was 2,617,600 respondents in fruit markets in
Rivers State. A sample size of 1,024 fruit consumers was drawn suing multistage
sampling procedure. Data were collected using a validated self-structured
questionnaire titled "Knowledge of Artificial Fruit Ripening (KAFR)”. Guttman Split- Half Coefficient of 0.881 was obtained using Pearson Product Moment Correlation
in conjunction with Spearman Brown correction statistics. Data were analyzed
using percentage, mean, standard deviation, Chi-square, z-test, and One way
Analysis of Variance. It was found that consumers had moderate knowledge of
artificial fruit ripening in Rivers State. Also, male consumers, those within 31-40
years and those with tertiary education had higher knowledge of artificial fruit
ripening. More so, the study revealed significant difference in knowledge among
consumers in Rivers State based on gender, age and level of education. Based on the
findings, the study recommended among others that; community health workers in
Rivers State should organize regular heath education campaigns concerning the
dangers of using chemicals for fruit ripening among consumers in Rivers State.
Keywords: Knowledge, Artificial Fruit Ripening, Consumers.
INTRODUCTION
Fruit is any structure that develops from a fertilized ovary, at the base of the flower and contains
the seeds of the plant (Arya, Doke, Bhalerao, & Shinde, 2017). Fruits provide nourishment to
the body and are best enjoyed when they are ripened. Fruit ripening is a physiological and
natural process in which fruits go through various chemical changes and gradually become
sweet, coloured, soft and palatable (Bouzayen, Latche, Nath & Pech, 2010; Prasanna, Prabha &
Tharanathan, 2007). Though a natural process, fruit ripening can also be activated using
various artificial fruit ripening agents. Natural ripening can be very slow, and many consumers
are not ready to wait for the natural ripening process. Thus, over the years, various artificial
methods have been used to ripen fruits to quicken the process and meet consumers’ growing
demands caused by increasing consciousness of the nutritional and health benefits of fruits.
Page 2 of 19
437
Eze, E. E., & Asogwa, E. U. (2021). Knowledge of Artificial Fruit Ripening Among Consumers in Rivers State. Advances in Social Sciences Research
Journal, 8(7). 436-454.
URL: http://dx.doi.org/10.14738/assrj.87.10589
The need for artificial ripening is often encountered when fruit vendors have to deal with
transportation and distribution issues. After maturation, fruits are harvested, transported, and
distributed. Transporting and distributing fruits from the farmers’ orchard to the consumers’
basket can take several days. During this time, naturally ripened fruits can become overripe
and inedible. Some fruits if already ripened naturally cannot withstand harsh transportation
conditions and can become damaged. The inedible and damaged fruits are discarded along the
supply chain to meet quality and aesthetic standards set by consumers. This is an economic loss
for the fruit-vendors and so to minimize the loss, fruits for commercial purposes are usually
harvested unripe, transported, and then, artificially ripened at their site of retail in order to
avoid spoilage (Akor & Mensa, 2018).
In recent times, fruits are artificially ripened using various chemicals to satisfy their extreme
demand and overcome transportation damage. In different Western countries, selected
ripening agents can be applied to ripen specific fruits under controlled conditions. Among the
widely used artificial ripening agents, ethylene and methyl jasmonate are reported non-toxic
for human consumption (Ur-Rahman, Chowdhury& Alam, 2008). It is interesting to note that
developed countries like USA and UK allow using ethylene for postharvest ripening of selected
fruits following specific dosing protocols not beyond tolerance limit. The commercial use of
ethylene for fruit ripening is at a low concentration and simply initiates the respiratory
climacteric.
However, ethylene is relatively expensive, scarce and requires high precautionary measures
due to its explosive nature (Ur-Rahman, Chowdhury & Alam, 2008). Therefore, in developing
countries like Bangladesh, India, Sri Lanka and Pakistan, low-cost chemicals such as calcium
carbide, ethylene glycol and ethephon are reportedly used to trigger the ripening process
(Siddiqui & Dhua, 2010; Ogundipe, 2018). Industrial grade calcium carbide (CaC2) is the most
common and widely used chemical for ripening of fruits, due to its low price and ready
availability in local market. Upon application on fruits, calcium carbide meets moisture and
releases acetylene gas, which has fruit ripening characteristics like ethylene (Ur-Rahman,
Chowdhury & Alam, 2008). Industrial grade calcium carbide generally contains impurities of
arsenic and phosphorus which pose several health problems (Igbinaduwa, Omotoso, Aikpitanyi
& Uwaezuoke, 2018). Research has found that fruits that have been artificially ripened with
calcium carbide contain high levels of heavy metals and other chemicals which get diffused into
fruits, even those having hard peels, exposing public health to serious hazards such as cancer
(Hossain, 2018; Igbinaduwa, Omotoso, Aikpitanyi & Uwaezuoke, 2018; Ogundipe, 2018). This
is the reason its use is banned in most countries; but because of its cheap price and easy
availability, it is still in use (Sinha, 2010; Hossain, 2018; Igbinaduwa, Omotoso, Aikpitanyi &
Uwaezuoke, 2018; Ogundipe, 2018).
Recently, there is an upsurge in reported cases of carbide-ripened fruits in some countries
including Nigeria (Oche, 2014; Opare, 2016). Although regulatory bodies exist to deal with food
safety, there is still lack of specific regulations and technical support to control artificial fruit
ripening in a good number of African countries (Stemming Dangers,’ 2018; Islam, Mursalat, &
Khan, 2016). In Nigeria, some of the fruits most affected by this practice include bananas,
mangoes and plantains. The nutritional value of these fruits cannot be over-emphasized. It is
noteworthy that high levels of arsenic and phosphorus, impurities found in calcium carbide
have also been detected in fruits marketed in Benin City, Edo State (Igbinaduwa, Omotoso,
Page 3 of 19
438
Advances in Social Sciences Research Journal (ASSRJ) Vol. 8, Issue 7, July-2021
Services for Science and Education – United Kingdom
Aikpitanyi & Uwaezuoke, 2018). Inasmuch as fruits usually have short life spans, which
requires action if we are to safeguard food and avoid financial loss, human health should be
paramount in any decision that allows or disallows the use of these chemicals in food
production.
Due to the prevalence of artificial fruit ripening in the country, consumers are expected to have
adequate knowledge of artificial fruit ripening. Vendors indulge in artificial fruit ripening to
meet the aesthetic standards of consumers as fruits that have been artificially ripened are very
attractive (Akor & Mensa, 2018). This simply shows that consumers do not have adequate
knowledge about the health implications of consuming such fruits and are only concerned
about their attractiveness. Limited studies exist on knowledge of artificial fruit ripening among
consumers in a populous country like Nigeria. It became appropriate therefore, to embark on
the present study to ascertain the knowledge of artificial fruit ripening among consumers in
Rivers State.
STATEMENT OF THE PROBLEM
Nowadays, fruits are artificially ripened using various hazardous chemicals. This is fast
becoming a norm in Nigeria despite its harmful implications for health. Research has proven
that calcium carbide, the most prevalent artificial ripening agent in developing countries is
extremely detrimental to human health. With the growing rise of chemical contamination of
fruits, it is little wonder that these days non-communicable diseases such as cancer and internal
organs failure have become common in Nigeria and this could be partly attributed to increase
in the consumption of fruits that have been contaminated with chemicals through processes
such as artificial fruit ripening.
Presently, there are several fruit and vegetable markets in Rivers State. Considering the
reported cases of enforced ripening of fruits with calcium carbide across Nigeria, it is
undoubtedly that most of the fruits in these markets and other selling locations would be
artificially ripened with calcium carbide to meet the increasing demands and maximize profits.
It is based on these observations that the researchers decided to find out the knowledge of
artificial fruit ripening among consumers in Rivers State, the most populated state in the Niger
Delta Region of Nigeria, due to her capital-status and being home for gas and oil exploration in
the region.
Research Questions
The following research questions guided the study.
1. What is the knowledge of artificial fruit ripening among consumers in Rivers State?
2. What is the knowledge of artificial fruit ripening among consumers in Rivers State based
on gender?
3. What is the knowledge of artificial fruit ripening among consumers in Rivers State based
on age?
4. What is the knowledge of artificial fruit ripening among consumers in Rivers State based
on level of education?
Page 4 of 19
439
Eze, E. E., & Asogwa, E. U. (2021). Knowledge of Artificial Fruit Ripening Among Consumers in Rivers State. Advances in Social Sciences Research
Journal, 8(7). 436-454.
URL: http://dx.doi.org/10.14738/assrj.87.10589
Hypotheses
The following null hypotheses were postulated and tested at 0.05 level of significance.
1. There is no significant difference in knowledge towards artificial fruit ripening among
consumers in Rivers State based on based on gender.
2. There is no significant difference in knowledge towards artificial fruit ripening among
consumers in Rivers State based on based on age.
3. There is no significant difference in knowledge of artificial fruit ripening among
consumers in Rivers State based on level of education.
METHODOLOGY
A cross-sectional descriptive survey research design was used for this study. The population of
the study was 2,617,600 respondents, comprising all the fruit consumers in six selected
metropolitan Local Government Areas (LGAs) with major fruit markets in Rivers East
Senatorial District (National Population Commission (NPC) [Nigeria], 2016). A multi-stage
sampling technique was used to obtain a sample size of one thousand and twenty-four (1,024)
consumers of banana, mango, pawpaw and plantain from 25 communities in the six selected
metropolitan LGAs.
A self-structured questionnaire titled Knowledge of Artificial Fruit Ripening (KAFR) was used
for data collection. The instrument was divided into two sections. Section A consisted of items
designed to obtain information on the demographic factors (gender, age, and level of
education,) of the participants while Section B consisted of 25-items to assess respondents’
knowledge of artificial ripening. ‘True’ or ‘False’ response options were used to elicit data on
knowledge of artificial fruit ripening. The reliability of the instruments was established using
split-half method. It yielded an index of 0.881 using Pearson Product Moment Correlation in
conjunction with Spearman Brown correction statistics. Descriptive statistics of percentage,
mean and standard deviation were used to analyse data for the research questions and the
hypotheses were tested using Chi-square, z-test and One-Way Analysis of Variance (ANOVA) at
.05 level of significance. Ashur’s (1977) criteria as modified by Okafor (1997) was used as a
guide for decision taking regarding their level of knowledge. A score of less than 20 percent
given by the respondents for the correct option of the questionnaire was considered very low,
21-39 percent was considered low, 40-59 per cent was considered average, 60-80 percent was
considered high, while 80 percent and above was considered very high.
RESULTS AND DISCUSSIONS
Research Question 1: What is the knowledge of artificial fruit ripening among consumers in
Rivers State?
Page 5 of 19
440
Advances in Social Sciences Research Journal (ASSRJ) Vol. 8, Issue 7, July-2021
Services for Science and Education – United Kingdom
Table 1: Percentage rating on knowledge of artificial fruit ripening among consumers in Rivers
State
S/n Items Consumers (n=1024)
True(%) False(%) Remark
1. Most fruits sold in the market have been chemically
induced to ripe. (True)
495(48.3) 529(51.7) Average
2. Fruits sold during off seasons are usually ripened with
chemicals. (True)
518(50.6) 506(49.4) Average
3. Fruits ripened with chemicals are not uniformly ripened
and attractive. (False)
673(65.7) 351(34.3) Low
4. Banana, mango, plantain and pawpaw are commonly
ripened with chemicals such as carbide. (True)
571(55.8) 453(44.2) Average
5. Naturally ripened fruits are uniformly ripened and
attractive. (False)
854(83.4) 170(16.6) Very low
6. Most fruits ripened with artificial ripeners such as carbide
appear ripened but are actually raw inside and taste sour.
(True)
811(79.2) 213(20.8) High
7. Fruit ripened with chemicals are usually soft and rot
quickly. (True)
730(71.3) 294(28.7) High
8. Fruit-ripening chemicals do not reduce the nutritional
qualities of fruits. (False) 418(40.8) 606(59.2) Average
9. Ripening fruits by subjecting them to smoke does not
reduce the nutritional qualities of the fruits. (False) 247(24.1) 777(75.9) High
10. Different fruits require different fruit-ripening chemicals.
(True)
385(37.6) 639(62.4) Low
11. Calcium carbide is the most available and widely used
chemical for fruit ripening due to its cheap price. (True)
510(49.8) 514(50.2) Average
12. Fruits ripening chemicals cannot enter the flesh of the
fruits. (False)
502(49.0) 522(51.0) Average
13. Eating fruits ripened with chemicals such as carbide can
cause diarrhoea. (True)
620(60.5) 404(39.5) High
14. Eating fruits ripened with chemicals such as carbide can
cause stomach cramps and vomiting. (True)
651(63.6) 373(36.4) High
15. Eating fruits ripened with high concentration of
chemicals such as carbide can lead to liver disease and
even liver cancer. (True)
543(53.0) 481(47.0) Average
16. Chest and abdominal burns could result from eating
chemically ripened fruits.(True)
557(54.4) 467(55.6) Average
17. Eating fruits ripened with chemicals can lead to
miscarriage or malformation of the unborn child. (True)
393(38.4) 631(61.6) Low
18. Ripening fruits with chemicals like carbide can cause
serious health problems such as skin ulcers to the
vendors. (True)
476(46.5) 548(53.5) Average
19. Those who ripen fruits with carbide are likely to inhale
carbide gas and this can lead to respiratory disorders
such as cough, catarrh and chest pain. (True)
640(62.5) 384(37.5) High
20. Ripening fruits through smoking can lead to inhalation of
dangerous gases that affect the lungs causing diseases.
(True)
734(71.7) 290(28.3) High
Page 6 of 19
441
Eze, E. E., & Asogwa, E. U. (2021). Knowledge of Artificial Fruit Ripening Among Consumers in Rivers State. Advances in Social Sciences Research
Journal, 8(7). 436-454.
URL: http://dx.doi.org/10.14738/assrj.87.10589
<20% = Very Low, 21-39% = Low, 40-59% = Average , 60-80% = High, 80 % and above = Very
High
The data in table 1 showed the average score of 53.8% of correct answers to the options of the
questionnaire, which showed that consumers in Rivers State had average knowledge of
artificial fruit ripening.
Research Question 2: What is the knowledge of artificial fruit ripening among consumers in
Rivers State based on gender?
Table 2: Knowledge of artificial fruit ripening among consumers in Rivers State based on
gender
21. Other chemical ripening agents like, ethrel and ethylene
glycol are considered less hazardous to health, but they
must be used within recommended safe limits. (True)
422(41.2) 602(58.8) Low
22. Ethylene is the only safe and worldwide accepted
chemical ripener for banana. (True)
272(26.6) 752(73.4) Low
23. Keeping unripe fruits together with certain fruits such as
avocados or apple inside airtight bag causes fruits to ripen
very fast. (True)
757(23.9) 267(26.1) Low
24. Mangoes can be ripened by dipping them in a pot of boiled
water. (True)
823(80.4) 201(19.6) Very
High
25. Bananas and plantains can be ripened by wrapping them
in airtight paper bags or sacks. (True)
942(92.0) 82(8.0) Very
High
Average Percentage of correct answers 551(53.8)
Average percentage of wrong answers 473(46.2)
Moderate
S/n Items Male (n=578) Female (n=446)
True(%) False(%) True(%) False(%)
1. Most fruits sold in the
market have been
chemically induced to
ripe. (True)
326(56.4%) 252(43.6%) 169(37.9%) 277(62.1%)
2. Fruits sold during off
seasons are usually
ripened with chemicals.
(True)
308(53.3%) 270(46.7%) 210(47.1%) 236(52.9%)
3. Fruits ripened with
chemicals are not
uniformly ripened and
attractive. (False)
405(70.1%) 173(29.9%) 268(60.1%) 178(39.9%)
4. Banana, mango, plantain
and pawpaw are
commonly ripened with
chemicals such as
carbide. (True)
342(59.2%) 236(40.8%) 229(51.3%) 217(48.7%)
Page 7 of 19
442
Advances in Social Sciences Research Journal (ASSRJ) Vol. 8, Issue 7, July-2021
Services for Science and Education – United Kingdom
5. Naturally ripened fruits
are uniformly ripened
and attractive. (False)
445(77.0%) 133(23.0%) 409(91.7%) 37(8.3%)
6. Most fruits ripened with
artificial ripeners such
as carbide appear
ripened but are actually
raw inside and taste
sour. (True)
484(83.7%) 94(16.3%) 327(73.3%) 119(26.7%)
7. Fruit ripened with
chemicals are usually
soft and rot quickly.
(True)
410(70.9%) 168(29.1%) 320(71.7%) 126(28.3%)
8. Fruit-ripening chemicals
do not reduce the
nutritional qualities of
fruits. (False)
216(37.4%) 362(62.6%) 202(45.3%) 244(54.7%)
9. Ripening fruits by
subjecting them to
smoke does not reduce
the nutritional qualities
of the fruits. (False)
158(27.3%) 420(72.7%) 89(20.0%) 357(80.0%)
10. Different fruits require
different fruit-ripening
chemicals. (True)
228(39.4%) 350(60.6%) 157(35.2%) 289(64.8%)
11. Calcium carbide is the
most available and
widely used chemical
for fruit ripening due to
its cheap price. (True)
327(56.6%) 251(43.4%) 183(41.0%) 263(59.0%)
12. Fruits ripening
chemicals cannot enter
the flesh of the fruits.
(False)
309(53.5%) 269(46.5%) 193(43.3%) 253(56.7%)
13. Eating fruits ripened
with chemicals such as
carbide can cause
diarrhoea. (True)
367(63.5%) 211(36.5%) 253(56.7%) 193(43.3%)
14. Eating fruits ripened
with chemicals such as
carbide can cause
stomach cramps and
vomiting. (True)
409(70.8%) 169(29.2%) 242(54.3%) 204(45.7%)
15. Eating fruits ripened
with high concentration
of chemicals such as
carbide can lead to liver
368(63.7%) 210(36.3%) 175(39.2%) 271(60.8%)
Page 8 of 19
443
Eze, E. E., & Asogwa, E. U. (2021). Knowledge of Artificial Fruit Ripening Among Consumers in Rivers State. Advances in Social Sciences Research
Journal, 8(7). 436-454.
URL: http://dx.doi.org/10.14738/assrj.87.10589
disease and even liver
cancer. (True)
16. Chest and abdominal
burns could result from
eating chemically
ripened fruits. (True)
352(60.9%) 226(39.1%) 205(46.0%) 241(54.0%)
17. Eating fruits ripened
with chemicals can lead
to miscarriage or
malformation of the
unborn child. (True)
279(48.3%) 299(51.7%) 114(25.6%) 332(74.4%)
18. Ripening fruits with
chemicals like carbide
can cause serious health
problems such as skin
ulcers to the vendors.
(True)
298(51.6%) 280(48.4%) 178(39.9%) 268(60.1%)
19. Those who ripen fruits
with carbide are likely
to inhale carbide gas
and this can lead to
respiratory disorders
such as cough, catarrh
and chest pain. (True)
410(70.9%) 168(29.1%) 230(51.6%) 216(48.4%)
20. Ripening fruits through
smoking can lead to
inhalation of dangerous
gases that affect the
lungs causing diseases.
(True)
446(77.2%) 132(22.8%) 288(64.6%) 158(35.4%)
21. Other chemical ripening
agents like, ethrel and
ethylene glycol are
considered less
hazardous to health, but
they must be used
within recommended
safe limits. (True)
251(43.4%) 327(56.6%) 171(38.3%) 275(61.7%)
22. Ethylene is the only safe
and worldwide accepted
chemical ripener for
banana. (True)
171(29.6%) 407(70.4%) 101(22.6%) 345(77.4%)
23. Keeping unripe fruits
together with certain
fruits such as avocados
or apple inside airtight
409(70.8%) 169(29.2%) 348(78.0%) 98(22.0%)
Page 9 of 19
444
Advances in Social Sciences Research Journal (ASSRJ) Vol. 8, Issue 7, July-2021
Services for Science and Education – United Kingdom
<20% = Very Low, 21-39% = Low, 40-59% = Average, 60-80% = High, 80 % and above = Very
High
The data in table 2 showed the average score of 59.2% for male consumers and 51.3% of female
consumers who got the correct answers to the items on the questionnaire showing both male
and female consumers had average knowledge about artificial fruit ripening. However, the male
consumers were slightly more knowledgeable than their female counterparts about artificial
fruit ripening as indicated by their grand mean.
Research Question 3: What is the knowledge of artificial fruit ripening among consumers in
Rivers State based on age?
Table 3: Knowledge of artificial fruit ripening among consumers in Rivers State based on age
S/n Items Less than 31 years
(n=466) 31-40 yrs (n=279) 41-50yrs (n=201)
51 yrs &above
(n=78)
TRUE (%)
FALSE
(%)
TRUE
(%)
FALSE
(%) TRUE (%)
FALSE
(%)
TRUE
(%)
FALSE
(%)
1. Most fruits sold in the
market have been
chemically induced to ripe.
(True) 274(58.8) 192(41.2) 134(48.0) 145(52.0) 64(31.8) 137(68.2) 23(29.5) 55(70.5)
2. Fruits sold during off
seasons are usually ripened
with chemicals. (True) 224(48.1) 242(51.9) 172(61.6) 107(38.4) 96(47.8) 105(52.2) 26(33.3) 52(66.7)
3. Fruits ripened with
chemicals are not
uniformly ripened and
attractive. (False) 265(56.9) 201(43.1) 191(68.5) 88(31.5) 163(81.1) 38(18.9) 54(69.2) 24(30.8)
4. Banana, mango, plantain
and pawpaw are commonly
ripened with chemicals
such as carbide. (True) 252(54.1) 214(45.9) 153(54.8) 126(45.2) 118(58.7) 83(41.3) 48(61.5) 30(38.5)
5. Naturally ripened fruits are
uniformly ripened and
attractive. (False) 377(80.9) 89(19.1) 222(79.6) 57(20.4) 186(92.5) 15(7.5) 69(88.5) 9(11.5)
6. Most fruits ripened with
artificial ripeners such as
carbide appear ripened but 338(72.5) 128(27.5) 234(83.9) 45(16.1) 178(88.6) 23(11.4) 61(78.2) 17(21.8)
bag causes fruits to
ripen very fast. (True)
24. Mangoes can be ripened
by dipping them in a pot
of boiled water. (True)
485(83.9%) 93(16.1%) 338(75.8%) 108(24.2%)
25. Bananas and plantains
can be ripened by
wrapping them in
airtight paper bags or
sacks. (True)
522(90.3%) 56(9.7%) 420(94.2%) 26(5.8%)
Grand Percentage
342(59.2%)
236(40.8%) 229(51.3%) 217(48.7%)
Page 10 of 19
445
Eze, E. E., & Asogwa, E. U. (2021). Knowledge of Artificial Fruit Ripening Among Consumers in Rivers State. Advances in Social Sciences Research
Journal, 8(7). 436-454.
URL: http://dx.doi.org/10.14738/assrj.87.10589
are actually raw inside and
taste sour. (True)
7. Fruit ripened with
chemicals are usually soft
and rot quickly. (True) 292(62.7) 174(37.3) 201(72.0) 78(28.0) 175(87.1) 26(12.9) 62(79.5) 16(20.5)
8. Fruit-ripening chemicals do
not reduce the nutritional
qualities of fruits. (False) 198(42.5) 268(57.5) 108(38.7) 171(61.3) 59(26.4) 142(70.6) 53(67.9) 25(32.1)
9. Ripening fruits by
subjecting them to smoke
does not reduce the
nutritional qualities of the
fruits. (False) 129(27.7) 337(72.3) 55(19.7) 224(80.3) 22(10.9) 179(89.1) 41(52.6) 37(47.4)
10. Different fruits require
different fruit-ripening
chemicals. (True) 203(43.6) 263(56.4) 87(31.2) 192(68.8) 65(32.3) 136(67.7) 30(38.5) 48(61.5)
11. Calcium carbide is the most
available and widely used
chemical for fruit ripening
due to its cheap price.
(True) 222(47.6) 244(52.4) 155(55.6) 124(44.4) 104(51.7) 97(48.3) 29(37.2) 49(62.8)
12. Fruits ripening chemicals
cannot enter the flesh of
the fruits. (False) 275(59.0) 191(41.0) 111(39.8) 168(60.2) 75(37.3) 126(62.7) 41(52.6) 37(47.4)
13. Eating fruits ripened with
chemicals such as carbide
can cause diarrhoea. (True) 266(57.1) 200(42.9) 190(68.1) 89(31.8) 135(67.2) 66(32.8) 29(37.2) 49(62.8)
14. Eating fruits ripened with
chemicals such as carbide
can cause stomach cramps
and vomiting. (True) 290(62.2) 176(37.8) 178(63.8) 101(36.2) 151(75.1) 50(24.9) 32(41.0) 46(59.0)
15. Eating fruits ripened with
high concentration of
chemicals such as carbide
can lead to liver disease
and even liver cancer.
(True) 245(52.6) 221(47.4) 157(56.3) 122(43.7) 116(57.7) 85(42.3) 25(32.1) 53(67.9)
16. Chest and abdominal burns
could result from eating
chemically ripened fruits.
(True) 235(50.4) 231(49.6) 178(63.2) 101(36.2) 120(56.7) 81(40.3) 24(30.8) 54(69.2)
17. Eating fruits ripened with
chemicals can lead to
miscarriage or
malformation of the
unborn child. (True) 173(37.1) 293(62.9) 129(46.2) 150(53.8) 75(37.3) 126(62.7) 16(20.5) 62(79.5)
18. Ripening fruits with
chemicals like carbide can
cause serious health
problems such as skin
ulcers to the vendors.
(True) 195(41.8) 271(58.2) 161(57.7) 118(42.3) 106(52.7) 95(47.3) 14(17.9) 64(82.1)
19. Those who ripen fruits with
carbide are likely to inhale 294(63.1) 172(36.9) 180(64.5) 99(35.5) 138(68.7) 63(31.3) 28(35.9) 50(64.1)
Page 11 of 19
446
Advances in Social Sciences Research Journal (ASSRJ) Vol. 8, Issue 7, July-2021
Services for Science and Education – United Kingdom
carbide gas and this can
lead to respiratory
disorders such as cough,
catarrh and chest pain.
(True)
20. Ripening fruits through
smoking can lead to
inhalation of dangerous
gases that affect the lungs
causing diseases. (True) 322(69.1) 144(30.9) 211(75.6) 68(24.4) 163(81.1) 38(18.9) 38(48.7) 40(51.3)
21. Other chemical ripening
agents like, ethrel and
ethylene glycol are
considered less hazardous
to health, but they must be
used within recommended
safe limits. (True) 209(44.8) 257(55.2) 134(48.0) 145(52.0) 60(29.9) 141(70.1) 19(24.4) 59(75.6)
22. Ethylene is the only safe
and worldwide accepted
chemical ripener for
banana. (True) 163(35.0) 303(65.0) 78(28.0) 201(72.0) 18(9.0) 183(91.0) 13(16.7) 65(83.3)
23. Keeping unripe fruits
together with certain fruits
such as avocados or apple
inside airtight bag causes
fruits to ripen very fast.
(True) 315(67.6) 151(32.4) 211(75.6) 68(24.4) 165(82.1) 36(17.9) 66(84.6) 12(15.4)
24. Mangoes can be ripened by
dipping them in a pot of
boiled water. (True) 359(77.0) 107(23.0) 215(77.1) 64(22.9) 174(86.6) 27(13.4) 75(96.2) 3(3.8)
25. Bananas and plantains can
be ripened by wrapping
them in airtight paper bags
or sacks. (True) 409(87.8) 57(12.2) 270(96.8) 9(3.2) 189(94.0) 12(6.0) 74(94.9) 4(5.1)
Average Percentage 255(54.7) 211(45.3) 166(59.5) 113(40.5) 116(57.7) 85(42.3) 35(44.9) 43(55.1)
<20% = Very Low, 21-39% = Low, 40-59% = Average, 60-80% = High, 80 % and above = Very
High
Table 3 revealed the grand mean of 54.7% right responses for consumers that are <31 years,
59.5% for those within 31 – 40 years, 57.7% of 41-50 years and 44.9% for those that are 51
years and above. The findings showed that consumers in the various age groups had average
knowledge of artificial fruit ripening. However, those that are 51 years and above had a grand
mean of 44.9% indicating they are slightly less knowledgeable than their counterparts about
artificial fruit ripening.
Research Question 4: What is the knowledge of artificial fruit ripening among consumers in
Rivers State based level of education?
Page 12 of 19
447
Eze, E. E., & Asogwa, E. U. (2021). Knowledge of Artificial Fruit Ripening Among Consumers in Rivers State. Advances in Social Sciences Research
Journal, 8(7). 436-454.
URL: http://dx.doi.org/10.14738/assrj.87.10589
Table 4: Knowledge of artificial fruit ripening among consumers in Rivers State based on level
of education
S/n Items No formal
education (n=26)
Primary education
(n=83)
Secondary education
(n=384)
Tertiary education
(n=531)
TRUE
(%)
FALSE
(%)
TRUE
(%)
FALSE
(%)
TRUE
(%)
FALSE
(%)
TRUE
(%)
FALSE
(%)
1. Most fruits sold in the
market have been
chemically induced to ripe.
(True) 6(23.1)
20(76.9
)
57(68.7
) 26(31.3) 117(30.5) 267(69.5) 315(59.3) 216(40.7)
2. Fruits sold during off
seasons are usually ripened
with chemicals. (True) 1(3.8)
25(96.2
)
43(51.8
) 40(48.2) 120(31.3) 264(68.8) 354(66.7) 177(33.3)
3. Fruits ripened with
chemicals are not uniformly
ripened and attractive.
(False) 1(3.8)
25(96.2
)
63(75.9
) 20(24.1) 210(54.7) 174(45.3) 399(75.1) 132(24.9)
4. Banana, mango, plantain
and pawpaw are commonly
ripened with chemicals
such as carbide. (True) 1(3.8)
25(96.2
)
56(67.5
) 27(32.5) 186(48.4) 198(51.6) 328(61.8) 203(38.2)
5. Naturally ripened fruits are
uniformly ripened and
attractive. (False) 25(96.2) 1(3.8)
58(69.9
) 25(30.1) 340(88.5) 44(11.5) 431(81.2) 100(18.8)
6. Most fruits ripened with
artificial ripeners such as
carbide appear ripened but
are actually raw inside and
taste sour. ( True) 22(84.6) 4(15.4)
63(75.9
) 20(24.1) 262(68.2) 122(31.8) 464(87.4) 67(12.6)
7. Fruit ripened with
chemicals are usually soft
and rot quickly (True) 21(80.8) 5(19.2)
59(71.1
) 24(28.9) 244(63.5) 140(36.5) 406(76.5) 125(23.5)
8. Fruit-ripening chemicals do
not reduce the nutritional
qualities of fruits. (False) 5(19.2)
21(80.8
)
41(49.4
) 42(50.6) 223(58.1) 161(41.9) 149(28.1) 382(71.9)
9. Ripening fruits by
subjecting them to smoke
does not reduce the
nutritional qualities of the
fruits. (False) 3(11.5)
23(88.5
)
25(30.1
) 58(69.9) 113(29.4) 271(70.6) 106(20.0) 425(80.0)
10. Different fruits require
different fruit-ripening
chemicals. (True) 1(3.8)
25(96.2
)
32(38.6
) 51(61.4) 100(26.0) 284(74.0) 252(47.5) 279(52.5)
11. Calcium carbide is the most
available and widely used
chemical for fruit ripening
due to its cheap price.
(True) 1(3.8)
25(96.2
)
24(28.9
) 59(71.1) 144(37.5) 240(62.5) 341(64.2) 190(35.8)
12. Fruits ripening chemicals
cannot enter the flesh of the
fruits. (False) 13(50.0)
13(50.0
)
40(48.2
) 43(51.8) 199(51.8) 185(48.2) 250(47.1) 281(52.9)
13. Eating fruits ripened with
chemicals such as carbide
can cause diarrhoea. (True) 17(65.4) 9(34.6)
39(47.0
) 44(53.0) 157(40.9) 227(59.1) 407(76.6) 124(23.4)
14. Eating fruits ripened with
chemicals such as carbide
can cause stomach cramps
and vomiting. (True) 21(80.8) 5(19.2)
43(51.8
) 40(48.2) 154(40.1) 230(59.9) 433(81.5) 98(18.5)
15. Eating fruits ripened with
high concentration of
chemicals such as carbide 22(84.6) 4(15.4)
45(54.2
) 38(45.8) 110(28.6) 274(71.4) 384(72.3) 147(27.7)
Page 13 of 19
448
Advances in Social Sciences Research Journal (ASSRJ) Vol. 8, Issue 7, July-2021
Services for Science and Education – United Kingdom
can lead to liver disease and
even liver cancer. (True)
16. Chest and abdominal burns
could result from eating
chemically ripened fruits.
(True) 1(3.8)
25(96.2
)
32(38.6
) 51(61.4) 124(32.3) 260(67.7) 400(75.3) 131(24.7)
17. Eating fruits ripened with
chemicals can lead to
miscarriage or
malformation of the unborn
child. (True) 1(3.8)
25(96.2
)
30(36.1
) 53(63.9) 82(21.4) 302(78.6) 280(52.7) 251(47.3
18. Ripening fruits with
chemicals like carbide can
cause serious health
problems such as skin
ulcers to the vendors.
(True) 25(96.2) 1(3.8)
42(50.6
) 41(49.4) 100(26.0) 284(74.0) 333(62.7) 198(37.3)
19. Those who ripen fruits with
carbide are likely to inhale
carbide gas and this can
lead to respiratory
disorders such as cough,
catarrh and chest pain.
(True) 22(84.6) 4(15.4)
60(72.3
) 23(27.7) 138(35.9) 246(64.1) 420(79.1) 111(20.1)
20. Ripening fruits through
smoking can lead to
inhalation of dangerous
gases that affect the lungs
causing diseases. (True) 22(84.6) 4(15.4)
62(74.7
) 21(25.3) 206(53.6) 178(46.4) 444(83.6) 87(16.4)
21. Other chemical ripening
agents like, ethrel and
ethylene glycol are
considered less hazardous
to health, but they must be
used within recommended
safe limits. (True) 25(96.2) 1(3.8)
47(56.6
) 36(43.4) 106(27.6) 278(72.4) 268(50.5) 263(49.5)
22. Ethylene is the only safe
and worldwide accepted
chemical ripener for
banana. (True) 2(7.7)
24(92.3
)
38(45.8
) 45(54.2) 79(20.6) 305(79.4) 153(28.8) 378(71.2)
23. Keeping unripe fruits
together with certain fruits
such as avocados or apple
inside airtight bag causes
fruits to ripen very fast.
(True) 5(19.2)
21(80.8
)
41(49.4
) 42(50.6) 311(81.0) 73(19.0) 400(75.3) 131(24.7)
24. Mangoes can be ripened by
dipping them in a pot of
boiled water. (True) 23(88.5) 3(11.5)
67(80.7
) 16(19.3) 311(81.0) 73(19.0) 422(79.5) 109(20.5)
25. Bananas and plantains can
be ripened by wrapping
them in airtight paper bags
or sacks. (True)
26(100.
0) 0(0.0)
69(83.1
) 14(16.9) 373(97.1) 11(2.9) 474(89.3) 57(10.7)
Average Percentage 14(53.8
)
12(46.
2)
45(54.
2)
38(45.8) 170(44.3
)
214(55.7
)
344(64.8
)
187(35.2
)
<20% = Very Low, 21-39% = Low, 40-59% = Average, 60-80% = High, 80 % and above =
Very High
Table 4 showed that 23.1% of consumers that had no formal education affirmed that most fruits
sold in the market have been chemically induced to ripe, while those with primary education
had 68.7% correct responses, consumers with secondary education had 30.5% and tertiary
Page 14 of 19
449
Eze, E. E., & Asogwa, E. U. (2021). Knowledge of Artificial Fruit Ripening Among Consumers in Rivers State. Advances in Social Sciences Research
Journal, 8(7). 436-454.
URL: http://dx.doi.org/10.14738/assrj.87.10589
education had 59.3%. Also, consumers with tertiary education concurred that fruits sold during
off seasons are usually ripened with chemicals with a percentage of 66.7%, followed by 51.8%
correct responses from those that with primary education, the least was 3.8% for consumers
with no formal education. On the contrary, high percentages of the consumers across the
various levels of education indicated wrong responses to item 8: “... that fruit-ripening
chemicals do not reduce the nutritional qualities of fruits,” which ranges from 80.8% - 28.1%.
On the average, 64.6% consumers with tertiary education answered the items on the
questionnaire correctly, followed by 54.8% of those with primary education, 53.8% of those
with no formal education and the least was 44.3% of those with secondary education. The table
indicated that consumers in Rivers State had average knowledge of artificial fruit ripening
regardless of their education level.
Hypothesis 1: There is no significant difference in knowledge of artificial fruit ripening among
consumers in Rivers State based on gender.
Table 5 answered hypothesis 1.
Table 5: Summary of 2 analysis on the difference in knowledge of artificial fruit ripening
among consumers in Rivers State based on gender
VARIABLE n Df 2cal. p-value Level of
Sig.
2 crit. Decision
Male
578 1 22.474 0.000 0.05 3.89 Significant
Female 446
Table 5 revealed that showed that the overall calculated chi-square value of 22.474 at 1 degree
of freedom is greater than the table chi-square value of 3.89 at .05 level of significance ( 2cal =
22.474 > 2 crit = 3.89, p<0.05). The obtained value of 0.000 is less than 0.05, therefore the
null hypothesis that there is no significant difference in knowledge of artificial fruit ripening
between consumers based on gender was rejected. This indicated that there was a significant
difference between male and female consumers on knowledge of artificial fruit ripening in
Rivers State.
Hypothesis 2: There is no significant difference in knowledge of artificial fruit ripening among
consumers in Rivers State based on age.
Table 6 answered hypothesis 2.
Page 15 of 19
450
Advances in Social Sciences Research Journal (ASSRJ) Vol. 8, Issue 7, July-2021
Services for Science and Education – United Kingdom
Table 6: Summary of 2 analysis on the difference in knowledge of artificial fruit ripening
between consumers in Rivers State based on age
Age N Df 2cal. p-value Level of
Sig.
2 crit. Decision
Less than 31 466 3 32.256 0.000 0.05 11.41 Significant
31-40 yrs
41-50 yrs
51 & above
279
201
78
Table 6 revealed that the 2cal is 32.256 with df = 3 and p<0.05. The obtained value of 0.000
is less than 0.05, therefore the null hypothesis that there is no significant difference in
knowledge of artificial fruit ripening between consumers based on age was rejected. This
indicated that there was a significant difference in knowledge of artificial fruit ripening among
consumers in Rivers State based on age.
Hypothesis 3: There is no significant difference in knowledge of artificial fruit ripening among
consumers in Rivers State based on level of education.
Table 7 answered hypothesis 3.
Table 7: Summary of 2 analysis on the difference in knowledge of artificial fruit ripening
among consumers in Rivers State based on level of education
Level of Education n Df 2cal. p-value Level of
Sig.
2 crit. Decision
No formal Education 466 3 213.562 0.000 0.05 11.41 Significant
Primary Education
Secondary Education
Tertiary Education
279
201
78
Table 7 revealed that the 2cal is 213.562 with df = 3 and p<0.05. The obtained value of
0.000 is less than 0.05, therefore the null hypothesis that there is no significant difference in
knowledge of artificial fruit ripening between consumers based on level of education was
rejected. This indicates that there was a significant difference in knowledge of artificial fruit
ripening among consumers in Rivers State based on level of education.
DISCUSSIONS
The findings of the study were discussed under the following subheadings which represent the
major variables that were investigated.
Knowledge of Artificial Fruit Ripening among consumers
The findings in Table 1 showed that the respondents had a grand mean of 56.8% correct
responses to the items on knowledge and 43.2% of incorrect responses. The table established
that the respondents had average knowledge of artificial fruit ripening. This agrees with the
earlier findings of Rokonuzaman (2017) which showed that consumers had a reasonable level
Page 16 of 19
451
Eze, E. E., & Asogwa, E. U. (2021). Knowledge of Artificial Fruit Ripening Among Consumers in Rivers State. Advances in Social Sciences Research
Journal, 8(7). 436-454.
URL: http://dx.doi.org/10.14738/assrj.87.10589
of knowledge about ripening immature fruits by using toxic chemicals. The table also revealed
that respondents indicated that eating fruits artificially ripened with calcium carbide can cause
serious health problems such as diarrhea (60.5%), stomach cramps and vomiting (63.6), liver
diseases (53.0), chest and abdominal burns (54.4) among others. This is in sync with the earlier
findings of Oguntade and Fatumbi (2019) and Islam, Imtiaz, Alam, Nowshad, Shadman, and
Khan (2018), which stated that fruits artificially ripened with carbide have high levels of heavy
metals and impurities, as such, may pose health-related issues to the consumers eating to the
fruits.
Relationship between Demographic Factors and Knowledge of Artificial fruit Ripening
Result from table 2 revealed that male consumers had a higher knowledge of artificial fruit
ripening than their female counterparts with grand mean of 59.2% and 51.3% of correct
responses, respectively. The result established that male consumers were more knowledgeable
about artificial fruit ripening than their female counterparts. The findings as revealed in this
table were not expected. Females were expected to be more knowledgeable about artificial fruit
ripening than their male counterparts due to the fact that during pregnancy they are advised to
consume more fruits and should be more conversant with artificial ripening of fruits than their
male counterparts. More so, Rahim (2012) recorded that a significant number of pregnant
women who consumed fruit ripened with carbide, gave birth to children with abnormalities
(Rahim, 2012). Thus, it was expected that females should be more knowledgeable than their
male counterparts as they are more likely to be exposed to health education on effects of fruits
they consume during antenatal classes.
Data from table 3 established that consumers had average knowledge of artificial fruit ripening
with grand mean of 54.7%, 59.5%, 57.7% and 44.9% for those less than 31 years, 31-40 years,
and within 41-50 years and those are over 50 years respectively. The table also indicated that
consumers that are 51 years and above were slightly less knowledgeable than their
counterparts with a grand mean of 44.9%. This could be as a result of their age as research has
it that the brain tends to shrink, and certain kinds of memory tend to diminish with age (Peters,
2006).
In terms of education, Table 4 revealed that consumers with tertiary education had the highest
level of right response with grand mean of 64.8%. This could be attributed to their level of
exposure as those who are more educated tend to be more informed and exposed to media.
This is in sync with the findings of Rokonuzaman (2017), which showed that 83% of the
consumers knew about the harmful health hazards of eating fruits artificially ripened with
chemicals through exposure to electronic and print media. However, it disagrees with the
findings of Babu, Deshmukh, Rao, Kafila and Sabita (2019), which concluded that most literate
fruit consumers could not recognize whether fruits are ripened by carbide or ethylene.
The result of the hypotheses showed that there was a significant difference in the knowledge of
artificial fruit ripening among consumers in Rivers State based on gender, age and level of
education.
CONCLUSION
Based upon the findings revealed in this study, it is appropriate to conclude that consumers in
Rivers had average knowledge of artificial fruit ripening and there was a significant difference
Page 17 of 19
452
Advances in Social Sciences Research Journal (ASSRJ) Vol. 8, Issue 7, July-2021
Services for Science and Education – United Kingdom
in knowledge of artificial fruit ripening among consumers in Rivers State based on gender, age,
and level of education.
RECOMMENDATIONS
Consequent upon the findings and conclusions of this study, the following recommendations
were made:
1. Community health workers should organise regular and effective health awareness
campaigns concerning the dangers of artificial fruit ripening among consumers in Rivers
State.
2. Community health workers should advocate to policy makers in Rivers to legislate and
enforce laws against artificial fruit ripening in the state.
3. Media agencies in Rivers State should disseminate information about the health hazards
of artificial fruit ripening through jingles, shows, programmes etc.
4. Schools should organise intervention programmes such as workshops to sensitise
parents, students and even the fruit vendors on the menace.
Page 18 of 19
453
Eze, E. E., & Asogwa, E. U. (2021). Knowledge of Artificial Fruit Ripening Among Consumers in Rivers State. Advances in Social Sciences Research
Journal, 8(7). 436-454.
URL: http://dx.doi.org/10.14738/assrj.87.10589
References
Akor, O. & Mensa, J. (2018, April 24). Health implications of eating fruits ripened with calcium carbide. Daily
Trust, Retrieved from https://www.dailytrust.com.ng/health-implications-of-eating-fruits-ripened-with- calcium-carbide.html
Arya, A., Doke, A., Bhalerao, J. G. & Shinde, R. S. (2017). Development of value-added fruit jams. Food Science
Research Journal, 8(1): 1-6
Ashur, S.S. 1977. An evaluation plan for the development and updating of nutritional curriculum at upper
elementary and preparatory levels in Jordan. IVES/UNESCO International Conference on Nutrition Education.
N.E. (Oxford) 207, (2). 67-74.
Babu, D. R., & Sabita, T. (2019). Awareness on calcium carbide ripened fruits and recommendations for toxic free
artificial ripening of fruits. International Journal of Engineering and Advanced Technology (IJEAT), 9(2), 2779-
2783.
Bouzayen, M., Latche, A., Nath, P., & Pech, J. C. (2010). Mechanism of fruit ripening. In E. C. Pua & M. R. Davey
(Eds.), Plant developmental biology - Biotechnological perspectives. New York, NY: Springer-Verlag Berlin
Heidelberg
National Population Commission (NPC) [Nigeria]. (2016). Population Projection: city population.
https://www.citypopulation.de/php/nigeria-admin.php?adm1id=NGA033
Hossain, E. (2018, June 07). Fruit ripening agents highly contaminated, toxic: study New Age. Retrieved from
http://www.newagebd.net/print/article/43048
Igbinaduwa, P.O., Omotoso, A.E., Aikpitanyi, R. & Uwaezuoke, C.E. (2018). Toxic levels of arsenic and
phosphorous found in some commonly consumed fruits sold in the market in Benin City. European Journal of
Pure and Applied Chemistry, 4, (1), 1-6
Islam, M. N., Imtiaz, M. Y., Alam, S. S., Nowshad, F., Shadman, S. A., & Khan, M. S. (2018). Artificial ripening on
banana (Musa Spp.) samples: Analyzing ripening agents and change in nutritional parameters. Cogent Food &
Agriculture, 4(1), 1477232.
Islam, M. N., Mursalat, M., & Khan, M. S. (2016). A review on the legislative aspect of artificial fruit
ripening.Agriculture & Food Security, 5(1), 8.
Oche M. (2014). Artificial ripening: watch out, that fruit might be dangerous to you, in Leadership. Retrieved from
http://leadership.ng.
Ogundipe, S. (2018, July 18). Fruits ripened with calcium carbide dangerous to health –NAFDAC. Vanguard,
Retrieved from https://www.vanguardngr.com/ 2018/07/fruits-ripened-with-calcium-carbide-dangerous-to- health-nafdac-2/
Oguntade, B. K., & Fatumbi, T. C. (2019). Effects of three ripening methods on the proximate and mineral
composition of plantain (Musa paradisiaca) fruits. European Journal of Engineering and Technology, 7(4), 1-5.
Okafor, R.U. 1997. Sexual knowledge and sources of sexual information of secondary school students in Anambra
State. Nigerian. Health and Movement Education Journal, 1 (1), 9-19.
Opare, A. (2016, March 24). Chemicals in vegetable growth, fruit ripening and health effects, Modern Ghana,
Retrieved fromhttps://www.modernghana.com/news /682186/chemicals-in-vegetable-growth-fruit-ripening- and-health-eff.html
Peters R. (2006). Ageing and the Brain. Postgraduate Medical Journal, 82(964), 84–88.
Prasanna, V., Prabha, T. N. & Tharanathan, R. N. (2007). Fruit ripening phenomena–An overview.Critical Reviews
in Food Science and Nutrition, 47(1), 1–19. doi:10.1080/10408390600976841
Rahim, M.A. (2012). Indiscriminate use of chemical in fruits and their health effects. In: Proceedings of the First
AFSSA Conference on Food Safety and Food Security held at Osaka Prefecture University, Osaka, Japan, pp 17-25.
Rokonuzaman, M. (2017). Consumer and Growers Awareness towards Artificial Ripening of Fruits using
Hazardous Chemicals in Some Selected Areas in Bangladesh. Indian Research Journal of Extension Education,
17(2), 57-61.
Page 19 of 19
454
Advances in Social Sciences Research Journal (ASSRJ) Vol. 8, Issue 7, July-2021
Services for Science and Education – United Kingdom
Siddiqui, M. W. & Dhua, R. S. (2010). Eating artificial ripened fruits is harmful. Current Science, 99(12),1664–
1668.
Sinha, K. (2010, June 25). Ripen fruits artificially, land up in jail. The Times of India, Kolkata.
Stemming dangers of carbide-ripened fruits (2018, August 12). Punch. Retrieved from
https://punchng.com/stemming-dangers-of-carbide-ripened-fruits/
Ur-Rahman, A., Chowdhury, F. R. & Alam, M. B. (2008) Artificial ripening: what we are eating. Journal of Medicine,
9, 42–44.