Post-Harvest Treatment of Banana with Artificial Ripening Agent Influences Its Nutritional Quality and Antioxidant Potential

This study examines the effects of calcium carbide (CaC2) as a ripening agent on bananas. Results indicate reduced essential minerals and antioxidant enzyme activity in artificially ripened bananas compared to naturally ripened ones. The findings raise concerns about the nutritional and safety implications of CaC2 use, emphasizing the need for regulatory measures to curb this practice.