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Which Gas Is Used to Cook Fruits?

Published in Food science 1 min read

Ethylene is the primary gas used to induce the ripening process in fruits, although it's not technically "cooking" them. In some regions, acetylene, produced from calcium carbide, is also employed for artificial ripening.

Here's a breakdown:

  • Ethylene: This is a naturally produced plant hormone that triggers a series of changes in fruit, leading to ripening. These changes include softening of the fruit, changes in color, and development of characteristic flavors and aromas. Ethylene is not used to "cook" the fruit, but rather to accelerate the natural ripening process.

  • Acetylene (from Calcium Carbide): In some countries, calcium carbide is used to ripen fruits artificially. When calcium carbide reacts with moisture, it produces acetylene gas. Acetylene mimics the effects of ethylene, causing the fruit to ripen. However, the use of calcium carbide is often controversial and may be illegal in some regions due to potential health concerns and inconsistent ripening. It is also not considered a way to "cook" the fruit, just a way to artificially ripen it.

Therefore, neither ethylene nor acetylene actually "cooks" fruits in the traditional sense. They accelerate or induce the natural ripening process.