Fruits ripened with Calcium Carbide are overly soft, are inferior in taste and flavour. They also have a shorter shelf life. The fruit ripened with Calcium Carbide may develop uniform attractive surface colour, but the tissue inside would not be ripe or may remain green or raw. When Calcium Carbide is used in very raw fruit, the amount of the chemical needed to ripen the fruit has to be increased. This results in the fruit becoming even more tasteless, unhealthy and possibly toxic.