RE: The Dangers of Induced Ripening of Fruits
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Back in school, we tested the effect of calcium carbide on fruit ripening and there wasn't a lot of difference as regards the nutritional content.
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Well, one cannot rule out conflicting reports in science. Has that work been published? I would like to read it.
It was my final year project work. Lost the file.
The result was strange but that's what we got. I guess maybe there has to be direct contact with the carbide to have a noticeable difference from naturally ripened fruits.
That's one way to look at it. There might be other reasons like the kind of statistical analysis your data were subjected to, confirmation bias, etc.