Which gas is used for artificial ripening of green fruits?

The gas used for artificial ripening of green fruits is Ethylene (C₂H₄). Ethylene is a natural plant hormone that plays a crucial role in controlling the ripening process of fruits. In nature, ripening happens slowly as fruits produce small amounts of ethylene themselves. However, for commercial purposes, farmers and traders use artificial ethylene gas to speed up the process so that fruits ripen evenly and reach markets quickly.

Ethylene acts as a plant growth regulator that triggers several chemical and physical changes inside the fruit. It increases the activity of enzymes such as pectinase and amylase, which soften the fruit and convert starch into simple sugars, making the fruit sweeter. It also breaks down chlorophyll (the green pigment), allowing other pigments like carotenoids and anthocyanins to become visible, giving fruits their yellow, red, or orange colors. These changes make fruits attractive and ready to eat.

Common fruits ripened using ethylene gas include bananas, mangoes, tomatoes, papayas, and citrus fruits. The gas is often released in controlled chambers at specific concentrations to ensure safe and uniform ripening. Unlike some harmful chemicals used in the past, such as calcium carbide, which produces acetylene gas and can leave toxic residues, the use of pure ethylene is considered safe and scientifically approved for food handling when applied properly.

Understanding the role of ethylene helps students connect biology with everyday life, showing how natural hormones are applied in modern agriculture and food industries. This concept demonstrates how plant physiology, chemistry, and environmental science come together to meet human needs efficiently and safely.

Ethylene’s ability to regulate fruit ripening highlights the importance of plant hormones and their applications in enhancing food quality, preservation, and supply management.