FSSAI advisory File No. RCD-15001/15/2025-Regulatory-FSSAI · 29 Apr 2026
Official record
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Check the official recordThe Food Safety and Standards Authority of India prohibits the use of calcium carbide as an artificial ripening agent. It also prohibits direct contact of fruits with ethylene in liquid or powder form. Food Business Operators must not use unauthorized ripening agents, wax, or synthetic colors. State Food Safety Commissioners and Regional Directors must intensify inspections of fruit markets, storage facilities, wholesalers, and distributors. Enforcement officials must conduct special drives to identify illegal practices. Officials may use strip paper tests to detect acetylene gas in ripening chambers or godowns. The presence of calcium carbide on premises serves as evidence for prosecution under the Food Safety and Standards Act.
What you must do
Key dates
Who is affected
If you do not comply
File No. RCD-15001/15/2025-Regulatory-FSSAI
Food Safety and Standards Authority of India
(A Statutory Authority established under the Food Safety & Standards Act, 2006)
(Regulatory Compliance Division)
FDA Bhawan, Kotla Road, New Delhi-110 002
Dated, the 16^th April, 2026
To,
Subject: Monitoring the Sale of Fresh Fruits for the Use of Unauthorized or Prohibited Artificial Ripening Agents - Regarding.
Madam/Sir,
In reference to the advisories issued by FSSAI regarding artificial ripening of fruits dated 16^th May 2025 and 03^rd April 2023), it is reiterated that use of calcium carbide ("masala") is prohibited under Regulation 2.3.5 of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, for use as artificial ripening agent in fruits like mangoes, bananas, and papayas etc. as it poses serious health risks such as difficulty in swallowing, vomiting, skin ulcer, etc.
Furthermore, it has come to notice that certain FBOs are engaging in the practice of dipping fruits in ethephon solution for artificial ripening of bananas and other fruits. FSSAI's "Guidance Note on Artificial Ripening of Fruits Ethylene gas - A Safe Fruit Ripener" strictly prohibits the direct contact of fruits/vegetables with ethylene (in powder or liquid form). This Guidance document outlining all aspects of the artificial ripening process using ethylene gas is available at the following link:
https://fssai.gov.in/upload/uploadfiles/files/Guidance_Note_Ver2_Artificial_Ripening_Fruits_03_01_2019_Revised_10_02_2020.pdf
In view of the above, all Commissioners of Food Safety of States/UTs and Regional Directors of FSSAI are advised to intensify inspections and maintain strict vigilance over fruit markets/mandis, as well as storage facilities, wholesalers, and distributors, particularly where seasonal fruits are stored and the use of substances like "masala" is suspected. Special enforcement drives may be undertaken to curb the illegal use of calcium carbide or other non-permitted ripening agents, wax, and synthetic colours. The presence of calcium carbide on the premises or alongside fruit crates may be treated as circumstantial evidence for initiating prosecution against the FBO under Section 59 read with Section 3(1)(zz)(iii) or Section 3(1)(zz)(vii) of the FSS Act, or other applicable provisions.
In addition to the actions mentioned above, the Enforcement Official may also use strip paper tests (procedure enclosed) to detect the presence of acetylene in godowns or ripening chambers for the artificial ripening of fruits.
(Dr. Amit Sharma)
Executive Director
(Compliance Strategy)
Copy for information to: -
DETECTION OF ACETYLENE IN GODOWN OR TREATMENT CHAMBER FOR DETECTION OF ARTIFICAL RIPENING OF FRUITS
Presence of acetylene in the closed room or treatment chamber can be detected by keeping filter paper strips dipped in reagent solution. Turning the colour of filter paper strip to red brown or brown violet indicates the presence of acetylene.
REAGENTS
PROCEDURE
Dip the Whatman No. 1 filter paper strips in reagent solution and expose them to the atmosphere at the godown. Turning of filter paper strip to red-brown or brown-violet indicates the presence of acetylene gas.
The same principle could be used for quantitative determination of acetylene. Since no residue is left on/in the fruit, it is not possible to, carry out the test on the fruit. The qualitative test could be performed at godown level.
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