KATHMANDU: The growing availability and consumption of off-season fruits in markets throughout the year has raised concerns among health experts over their possible impact on human health.
With advancements in technology, cold storage systems, imports, and artificial production methods, fruits that traditionally grow only during specific seasons are now available year-round. However, experts say excessive dependence on chemically treated and artificially ripened fruits could pose serious health risks.
According to health professionals, fruits produced naturally during their proper season contain more balanced nutrients and provide essential vitamins, minerals, and antioxidants required by the body.
Nutritionist Sharada Khanal said seasonal fruits are healthier because they naturally match the body’s nutritional needs according to climate and seasonal changes.
She explained that both traditional dietary practices and modern nutritional science emphasize the importance of consuming foods according to season.
However, Khanal warned that many off-season fruits available in the market are produced or preserved using chemical substances, artificial ripening agents, and excessive storage techniques.
She said fruits ripened using chemicals such as calcium carbide and ethephon may lead to stomach-related illnesses, allergies, headaches, and even long-term health complications.
Khanal noted that although technological developments have made year-round fruit production possible, increasing commercialization and heavy use of chemical fertilizers and pesticides are damaging the natural quality of fruits and vegetables.
She also expressed concern over the excessive use of chemical fertilizers such as urea, saying it has weakened soil fertility and affected the natural quality of agricultural products over the years.
According to her, urban consumers are increasingly dependent on market-supplied fruits and vegetables due to changing lifestyles and lack of access to home-grown produce.
“At present, only around one to two percent of fruits and vegetables available in the market can be considered free from chemical use,” Khanal said, urging consumers to avoid eating market-bought produce immediately after purchase.
She specifically highlighted the widespread use of artificial ripening chemicals in mangoes sold before Nepal’s natural mango season, which usually begins in late Jestha or Asar.
Naturally, mangoes ripen through the production of ethylene gas. However, traders often use cheaper chemicals such as calcium carbide to accelerate the process and meet market demand earlier.
According to Khanal, calcium carbide can produce harmful compounds such as arsenic and phosphorus, which may negatively affect human health.
She added that from an Ayurvedic perspective as well, artificially ripened and off-season fruits may be harder to digest and less beneficial for the body despite their attractive appearance.
Khanal also stressed the need for stronger market monitoring and legal standards regarding pesticide levels and chemically treated food products.
She said the government should strengthen regulation and testing mechanisms to ensure food safety and protect consumers from unhealthy products.
To reduce health risks, Khanal advised consumers to prioritize locally produced and seasonal fruits rather than imported products from countries such as India, China, and Thailand, which often require chemicals for long-term preservation during transportation.
She further recommended washing fruits and vegetables properly before consumption and soaking them in lukewarm salt water for some time to help reduce chemical residues.
Khanal also encouraged consumers to choose local and traditional fruit varieties, such as small native guavas, which are comparatively less likely to contain harmful chemicals.
She emphasized that although fruits displayed attractively in markets throughout the year may appear appealing, consumers should choose seasonal produce whenever possible for better health and nutrition.
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