Making Artificially Ripened Fruits Safe To Eat

Summer is at its peak in most parts of the globe and fruit fervor is high. From serene yellow mangoes and papayas to juicy grapes with green and purple hues, from luscious red litchi to blushing red watermelon, fruits platters are now adorned and buffets are worth the wait. Fruit colour which normally speaks volumes about its flavour and freshness may not always reflect challenges concealed within. Artificial ripening of fruits is one such area of food safety concern in Nepal and speculations around it needs clarity.