Health implications for children of emerging and associated contaminants in artificially ripened fruits

Fruit consumption plays a critical role in supporting dietary diversity, growth, immune function, and healthy development in children. To meet increasing consumer demand and reduce post-harvest losses, artificial ripening technologies are widely employed in fruit production and distribution. While approved ripening agents such as food-grade ethylene and appropriately applied ethephon can accelerate ripening safely, unauthorized practices—particularly the use of industrial-grade calcium carbide and other non-food-grade chemicals—may introduce contaminants that compromise fruit safety. These contaminants include endocrine-disrupting chemicals, volatile and semi-volatile by-products, heavy metals, quaternary ammonium compounds, microplastics, and polycyclic aromatic hydrocarbons through contaminated ripening agents, food-contact materials, equipment, and post-harvest handling practices. Children are particularly susceptible to these contaminants because of their higher food intake relative to body weight, immature detoxification systems, and critical stages of neurological, endocrine, immune, and reproductive development. This review critically synthesizes current evidence on contaminants associated with artificial fruit ripening, their occurrence, exposure pathways, mechanisms of toxicity, and potential health implications for children. It also examines the effects of unauthorized ripening practices on the nutritional, physicochemical, biochemical, and sensory quality of fruits and discusses strategies to reduce dietary exposure through improved regulation, safer ripening technologies, routine surveillance, and consumer education. The available evidence highlights the need for strengthened regulatory oversight, comprehensive exposure assessment, human biomonitoring, and multidisciplinary research to better characterize cumulative health risks and support evidence-based policies that safeguard children's health while preserving the nutritional benefits of fruit consumption.