Chemical Ripening
Chemical ripening involves the use of chemicals to either slow or quicken the ripening process of fruits and vegetables. To quicken the ripening process calcium carbide is used, which when mixed with water creates acetylene. Acetylene is crucial for chemical ripening, but it also causes neurological problems by reducing the oxygen supply to the brain.
Chemicals are also used to halt the ripening process by decreasing ethylene production in the fruit. This creates a situation where people buy produce that is up to a year old, and lacking in nutritional value. The best way to avoid chemical ripening is by buying produce locally.
