Abstract: Volatile organic compounds (VOCs) in polyvinyl chloride (PVC) plastic products readily evaporate; as a result, hazardous gases enter the ecosystem, and cause cancer in humans and other animals. Polyethylene vinyl acetate (PEVA) plastic has recently become a popular alternative to PVC since it is chlorine-free. In order to determine whether PEVA is harmful to humans, this research employed the freshwater oligochaete Lumbriculus variegatus as a model to compare their oxygen intakes while they were exposed to the original stock solutions of PEVA, PVC or distilled water at a different length of time for one day, four days or eight days. During the exposure periods, the oxygen intakes in both PEVA and PVC groups were much higher than in the distilled water group, indicating that VOCs in both PEVA and PVC were toxins that stressed L. variegatus. Furthermore, none of the worms fully recovered during the24-hr recovery period. Additionally, the L. variegatus did not clump together tightly after four or eight days' exposure to either of the two types of plastic solutions, which meant that both PEVA and PVC negatively affected the social behaviors of these blackworms. The LD50 tests also supported the observations above. For the first time, our results have shown that PEVA plastic has adverse effects on living organisms, and therefore it is not a safe alternative to PVC. Further studies should identify specific compounds causing the adverse effects, and determine whether toxic effect occurs in more complex organisms, especially humans.Saturday 13 June 2015
Is Polyethylene vinyl acetate (PEVA) plastic Harmful to Health?
Volatile organic compounds of polyethylene vinyl acetate plastic are toxic to living organisms.
Abstract: Volatile organic compounds (VOCs) in polyvinyl chloride (PVC) plastic products readily evaporate; as a result, hazardous gases enter the ecosystem, and cause cancer in humans and other animals. Polyethylene vinyl acetate (PEVA) plastic has recently become a popular alternative to PVC since it is chlorine-free. In order to determine whether PEVA is harmful to humans, this research employed the freshwater oligochaete Lumbriculus variegatus as a model to compare their oxygen intakes while they were exposed to the original stock solutions of PEVA, PVC or distilled water at a different length of time for one day, four days or eight days. During the exposure periods, the oxygen intakes in both PEVA and PVC groups were much higher than in the distilled water group, indicating that VOCs in both PEVA and PVC were toxins that stressed L. variegatus. Furthermore, none of the worms fully recovered during the24-hr recovery period. Additionally, the L. variegatus did not clump together tightly after four or eight days' exposure to either of the two types of plastic solutions, which meant that both PEVA and PVC negatively affected the social behaviors of these blackworms. The LD50 tests also supported the observations above. For the first time, our results have shown that PEVA plastic has adverse effects on living organisms, and therefore it is not a safe alternative to PVC. Further studies should identify specific compounds causing the adverse effects, and determine whether toxic effect occurs in more complex organisms, especially humans.
Abstract: Volatile organic compounds (VOCs) in polyvinyl chloride (PVC) plastic products readily evaporate; as a result, hazardous gases enter the ecosystem, and cause cancer in humans and other animals. Polyethylene vinyl acetate (PEVA) plastic has recently become a popular alternative to PVC since it is chlorine-free. In order to determine whether PEVA is harmful to humans, this research employed the freshwater oligochaete Lumbriculus variegatus as a model to compare their oxygen intakes while they were exposed to the original stock solutions of PEVA, PVC or distilled water at a different length of time for one day, four days or eight days. During the exposure periods, the oxygen intakes in both PEVA and PVC groups were much higher than in the distilled water group, indicating that VOCs in both PEVA and PVC were toxins that stressed L. variegatus. Furthermore, none of the worms fully recovered during the24-hr recovery period. Additionally, the L. variegatus did not clump together tightly after four or eight days' exposure to either of the two types of plastic solutions, which meant that both PEVA and PVC negatively affected the social behaviors of these blackworms. The LD50 tests also supported the observations above. For the first time, our results have shown that PEVA plastic has adverse effects on living organisms, and therefore it is not a safe alternative to PVC. Further studies should identify specific compounds causing the adverse effects, and determine whether toxic effect occurs in more complex organisms, especially humans.
Is eating artificially ripened fruits harmful?
Eating artificially ripened fruits is harmful
By Md. Wasim Siddiqui* and R. S. Dhua
Source
Abstract: Presently, the whole world is emphasizing on malnutrition, food safety and health security. Several programmes have also been launched in this regard. The year 2008–09 was declared as the ‘Food Safety and Quality Year’ by the Government of India. Most fruit sellers use Calcium carbide for ripening the fruits. Calcium carbide is extremely hazardous to the human body as it contains tracesof arsenic and phosphorus. It is banned in many countries of the world, but it is freely used in India, Pakistan, Bangladesh, Nepal and other countries. Thus we are at risk of short-term and long-term health effects simply by eating fruits that are induced to ripen. This article discusses the com-mon yet most important fact related to fruits – how nutrition changes over to malnutrition?
Article Snippets:
Unsaturated hydrocarbons, particularly acetylene, ethylene, etc. can promote ripening and induce colour changes effectively. Although the cosmetic quality of such artificially ripened fruits was found to improve, the organoleptic quality was impaired especially when harvested fruits were subjected to treatment without considering their maturity status. Besides, the quantity of ripening agent required to induce ripening for better cosmetic quality, including appearance, etc. will be much more than the conventional dose, when properly mature fruits are not used for such purposes.
Although fruits developed good peel colour with CaC2,the intensity of colour developed commensurates with increase in the concentration of CaC2 used; but fruits were less in flavour volatiles and had shorter shelf-life. Actually CaC2 only changes the skin colour, whereas the fruit remains raw inside. More raw/immature the fruit, higher CaC2 is required to ripen it. This makes the fruit taste-less, unhealthy and slightly toxic. It also breaks down the organic composition of vitamins and other micronutrients. Chemicals have the potential to damage the vital organs of the body. CaC2 is used for ripening mango and banana in Brazil, Senegal and Malaysia. Comparative effectiveness of ethylene and related compounds is given in Table 3.
Mangoes of the Langra, Himsagar and Fazli varieties,Cavendish banana and some varieties of tomato are not yellowish or fully red when they are ripe. But people are not aware of this and are mostly attracted by the colour of the fruits. Traders sell the chemical-mixed fruits in the market, subjecting consumers to risk, as chemically ripened fruits contain traces of arsenic and phosphorus which are hazardous to the human body. Reports reveal that cheap chemical compounds are used for ripening many fruits including apricots, bananas, papayas, dates, plums, etc. There are a few exceptions like apples, grapes, pomegranates and melons.
Calcium carbide has numerous applications in chemical and steel industries and agriculture. It is popularly known as ‘masala’, and is used as a ripening agent, though banned in many countries. It is colourless when pure, but black to greyish-white in colour otherwise, with slight garlic-like odour. When it reacts with water, CaC2 produces acetylene gas which is an analogue of ethylene and quickens the ripening process. It also contains traces of arsenic and phosphorus hydride. Acetylene prepared from CaC2 also contains phosphine and some arsine up to 95 and 3 ppm respectively. A strong reactive chemical, CaC2 has carcinogenic properties and is used in gas welding. Acetylene gas is flammable and explosive even in a low concentration compared to ethylene.
Besides, indiscriminate use of pesticides on different types of fruits can lead to poisonous effects. Due to lack of awareness and education people consume chemically ripened fruits. Being cheap (1 kg of this chemical costs Rs 25–30, and can ripen 200 kg of mangoes), CaC2 is indiscriminately used in preference to other recommended practices of inducing ripening like dipping fruits in a solution of ethephon/ethrel, or exposure of fruits to ethylene gas.
Considering the possibilities of its hazardous effects,CaC2 is banned in many countries, but it is widely used in India, Pakistan, Bangladesh, Nepal and other countries for ripening fruits.
Also read: Evaluation of genetic risks of alkylating agents: Tissue doses in the mouse from air contaminated with ethylene oxide
There are several anti-ethylene chemicals. Silver thiosulfate (STS) is used on flowers. Aminoethoxyvinyl-glycine (AVG, trade name ReTain) blocks ethylene synthesis. It is applied preharvest. The fruit (plant) will not produce much ethylene, so there is not an ethylene response. The ethylene blocker 1-methylcyclopropene (1-MCP, trade name EthylBloc) blocks ethylene by binding to its receptor. It is applied postharvest. The fruit (plant) may still produce some ethylene, but there is no response to the ethylene. [Source]
A Critical Analysis of Artificial Fruit Ripening: Scientific, Legislative and Socio-Economic Aspects:
There are few studies reported the presence of chemicals within fruit-flesh and have addressed the changes of biochemical and nutritional properties of fruits because of treating with fruit ripening agents [9, 12, 28]. Wills et al (2007) have reported the ethylene concentration in a wide range of artificially ripened fruits: apple, pear, peach, avocado, banana, lemon, pineapple, orange, and lime [28]. Hakim et al (2012) have collected Pineapple and Banana samples from different Bangladeshi local markets and compared to the naturally ripened and lab treated (using Ethephone) Pineapples and Bananas. They have found that chemically ripened Pineapples and Bananas have higher sugar content than non-treated samples; other fruit nutrition values like Vitamin C and b-carotene are higher in naturally ripened fruits (Table 1). They also have reported the presence of Lead (Pb) in chemically ripened (market and lab treated) pineapples and bananas, and Arsenic (As) in pineapples collected from market) [12]. The daily permissible intakes of Pb and As for adults are 600 ?g/day and 16.7-129 ?g/day, respectively [33, 34]. The average daily consumption of fruits for an adult is in between 100 to 150 gm [35]. Therefore, the possible daily intake of Pb and As from fruits would be 12-50 and 2.5-3.75 ?g/day respectively, which is within the acceptable limit for an adult. Nonetheless, further studies must be conducted regarding the effects of long term consumption of such elements in fruits.
Govt mulls to ban ethylene use for ripening of fruits
"Excessive use of ethylene for artificial ripening is not only harmful for the health of apple trees but its bringing a bad name for Himachal apples, known worldwide for its quality and taste,"horticulture minister Vidya Stokes told Hindustan Times .
"Overdose of chemical on apples and mangoes can have harmful effects on human health,"said Stokes, who is daughter-in-law of Satya Nand Stokes - an American who pioneered apple growing in Kotgarh - now known as the fruit bowl of the state.
"Government is contemplating to bring a law to ban the sale and use of ethylene on apples,"she said, adding that prior to this, the department would also study the legal implications.
Changes of volatile components of tomato fruits during ripening
Volatile components obtained by simultaneous steam distillation-extraction from two varieties of tomato fruits at various ripening stages and their artificially ripened tomato fruits were analyzed by GC and GC-MS using a glass capillary column. One hundred and thirty compounds were identified. Of these, quantitative changes in the major thirty-six compounds were investigated. Hexanal, trans-2-hexenal, 2-iso-butylthiazole, 2-methyl-2-hepten-6-one, geranylacetone and farnesylacetone, which were estimated to be important volatile components of fresh tomato aroma by the GC-Sniff method, increased with natural and artificial ripening. However, many volatile components showed complicated changes in the case of artificially ripened tomato fruits.
By Md. Wasim Siddiqui* and R. S. Dhua
Source
Abstract: Presently, the whole world is emphasizing on malnutrition, food safety and health security. Several programmes have also been launched in this regard. The year 2008–09 was declared as the ‘Food Safety and Quality Year’ by the Government of India. Most fruit sellers use Calcium carbide for ripening the fruits. Calcium carbide is extremely hazardous to the human body as it contains tracesof arsenic and phosphorus. It is banned in many countries of the world, but it is freely used in India, Pakistan, Bangladesh, Nepal and other countries. Thus we are at risk of short-term and long-term health effects simply by eating fruits that are induced to ripen. This article discusses the com-mon yet most important fact related to fruits – how nutrition changes over to malnutrition?
Article Snippets:
Unsaturated hydrocarbons, particularly acetylene, ethylene, etc. can promote ripening and induce colour changes effectively. Although the cosmetic quality of such artificially ripened fruits was found to improve, the organoleptic quality was impaired especially when harvested fruits were subjected to treatment without considering their maturity status. Besides, the quantity of ripening agent required to induce ripening for better cosmetic quality, including appearance, etc. will be much more than the conventional dose, when properly mature fruits are not used for such purposes.
Although fruits developed good peel colour with CaC2,the intensity of colour developed commensurates with increase in the concentration of CaC2 used; but fruits were less in flavour volatiles and had shorter shelf-life. Actually CaC2 only changes the skin colour, whereas the fruit remains raw inside. More raw/immature the fruit, higher CaC2 is required to ripen it. This makes the fruit taste-less, unhealthy and slightly toxic. It also breaks down the organic composition of vitamins and other micronutrients. Chemicals have the potential to damage the vital organs of the body. CaC2 is used for ripening mango and banana in Brazil, Senegal and Malaysia. Comparative effectiveness of ethylene and related compounds is given in Table 3.
Mangoes of the Langra, Himsagar and Fazli varieties,Cavendish banana and some varieties of tomato are not yellowish or fully red when they are ripe. But people are not aware of this and are mostly attracted by the colour of the fruits. Traders sell the chemical-mixed fruits in the market, subjecting consumers to risk, as chemically ripened fruits contain traces of arsenic and phosphorus which are hazardous to the human body. Reports reveal that cheap chemical compounds are used for ripening many fruits including apricots, bananas, papayas, dates, plums, etc. There are a few exceptions like apples, grapes, pomegranates and melons.
Calcium carbide has numerous applications in chemical and steel industries and agriculture. It is popularly known as ‘masala’, and is used as a ripening agent, though banned in many countries. It is colourless when pure, but black to greyish-white in colour otherwise, with slight garlic-like odour. When it reacts with water, CaC2 produces acetylene gas which is an analogue of ethylene and quickens the ripening process. It also contains traces of arsenic and phosphorus hydride. Acetylene prepared from CaC2 also contains phosphine and some arsine up to 95 and 3 ppm respectively. A strong reactive chemical, CaC2 has carcinogenic properties and is used in gas welding. Acetylene gas is flammable and explosive even in a low concentration compared to ethylene.
Besides, indiscriminate use of pesticides on different types of fruits can lead to poisonous effects. Due to lack of awareness and education people consume chemically ripened fruits. Being cheap (1 kg of this chemical costs Rs 25–30, and can ripen 200 kg of mangoes), CaC2 is indiscriminately used in preference to other recommended practices of inducing ripening like dipping fruits in a solution of ethephon/ethrel, or exposure of fruits to ethylene gas.
Considering the possibilities of its hazardous effects,CaC2 is banned in many countries, but it is widely used in India, Pakistan, Bangladesh, Nepal and other countries for ripening fruits.
Also read: Evaluation of genetic risks of alkylating agents: Tissue doses in the mouse from air contaminated with ethylene oxide
There are several anti-ethylene chemicals. Silver thiosulfate (STS) is used on flowers. Aminoethoxyvinyl-glycine (AVG, trade name ReTain) blocks ethylene synthesis. It is applied preharvest. The fruit (plant) will not produce much ethylene, so there is not an ethylene response. The ethylene blocker 1-methylcyclopropene (1-MCP, trade name EthylBloc) blocks ethylene by binding to its receptor. It is applied postharvest. The fruit (plant) may still produce some ethylene, but there is no response to the ethylene. [Source]
A Critical Analysis of Artificial Fruit Ripening: Scientific, Legislative and Socio-Economic Aspects:
There are few studies reported the presence of chemicals within fruit-flesh and have addressed the changes of biochemical and nutritional properties of fruits because of treating with fruit ripening agents [9, 12, 28]. Wills et al (2007) have reported the ethylene concentration in a wide range of artificially ripened fruits: apple, pear, peach, avocado, banana, lemon, pineapple, orange, and lime [28]. Hakim et al (2012) have collected Pineapple and Banana samples from different Bangladeshi local markets and compared to the naturally ripened and lab treated (using Ethephone) Pineapples and Bananas. They have found that chemically ripened Pineapples and Bananas have higher sugar content than non-treated samples; other fruit nutrition values like Vitamin C and b-carotene are higher in naturally ripened fruits (Table 1). They also have reported the presence of Lead (Pb) in chemically ripened (market and lab treated) pineapples and bananas, and Arsenic (As) in pineapples collected from market) [12]. The daily permissible intakes of Pb and As for adults are 600 ?g/day and 16.7-129 ?g/day, respectively [33, 34]. The average daily consumption of fruits for an adult is in between 100 to 150 gm [35]. Therefore, the possible daily intake of Pb and As from fruits would be 12-50 and 2.5-3.75 ?g/day respectively, which is within the acceptable limit for an adult. Nonetheless, further studies must be conducted regarding the effects of long term consumption of such elements in fruits.
Govt mulls to ban ethylene use for ripening of fruits
"Excessive use of ethylene for artificial ripening is not only harmful for the health of apple trees but its bringing a bad name for Himachal apples, known worldwide for its quality and taste,"horticulture minister Vidya Stokes told Hindustan Times .
"Overdose of chemical on apples and mangoes can have harmful effects on human health,"said Stokes, who is daughter-in-law of Satya Nand Stokes - an American who pioneered apple growing in Kotgarh - now known as the fruit bowl of the state.
"Government is contemplating to bring a law to ban the sale and use of ethylene on apples,"she said, adding that prior to this, the department would also study the legal implications.
Changes of volatile components of tomato fruits during ripening
Volatile components obtained by simultaneous steam distillation-extraction from two varieties of tomato fruits at various ripening stages and their artificially ripened tomato fruits were analyzed by GC and GC-MS using a glass capillary column. One hundred and thirty compounds were identified. Of these, quantitative changes in the major thirty-six compounds were investigated. Hexanal, trans-2-hexenal, 2-iso-butylthiazole, 2-methyl-2-hepten-6-one, geranylacetone and farnesylacetone, which were estimated to be important volatile components of fresh tomato aroma by the GC-Sniff method, increased with natural and artificial ripening. However, many volatile components showed complicated changes in the case of artificially ripened tomato fruits.
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