Fruit Ripening Methods and Knowledge of Health Effect of Use of Calcium Carbide in Ripening Fruits among Fruit Sellers in Uyo, Nigeria

Aims: Eating of fruits prevent several diseases in man but unhealthy ripening methods are reported in many countries. This study aimed at determining the various fruit ripening methods and knowledge of the health effects associated with the use of calcium carbide as an artificial ripening agent by fruit sellers.

Study Design: A descriptive cross sectional design was used.

Place and Duration of Study: The study was carried out in the 3 major markets in Uyo capital city territory, Akwa Ibom State, Nigeria between April and June, 2021.

Methodology: One hundred and ninety nine fruit sellers [19 (9.5%) men, 180 (90.5%) women] between the ages of 18-67 years were recruited through systematic random sampling. Data on methods of fruit ripening known, ever used and mainly used and knowledge of adverse health effects of use of calcium carbide as fruit ripening agent were collected using a semi-structured questionnaire and analyzed with STATA at a level of statistical significance of P<0.05.

Results: Common fruit ripening methods known were natural ripening199 (100%), packaging in polyethylene bags 178 (89.5%) and use of calcium carbide 155 (77.9%). Main methods currently used to ripen fruits were natural ripening 125 (62.8%), packaging in polyethylene bags 45(22.6%) and use of calcium carbide 8(4.0%). Fifty four (27.1%) and 43(21.6%) knew that use of calcium carbide for fruit ripening is associated with cough and chest tightness in traders and cancers in consumers respectively. Poor knowledge of adverse health effect of use of calcium carbide in ripening fruits was reported in 147(73.9%) respondents. No significant association between socio-demographic characteristics of respondents and knowledge of use of calcium carbide in fruit ripening was observed (P>0.05)

Conclusion: Use of unhealthy methods of fruit ripening and poor knowledge of health effects of use of calcium carbide in ripening fruits was observed. Intense education of traders on healthy methods of fruit ripening is needed.