The main objective was to investigate the province of Kalasin's formalin-contaminated fruit supply. The approach was used to measure the formalin concentration in four fruit varieties: bananas, oranges, green apples, and red apples. obtaining samples from the four Kalasin markets in the area. The formalin levels in different fruits and vegetables were found to range from 6.4 ppm in bananas (n=10) to 2.2 ppm in oranges(n=10) to 5.8 ppm in green apples(n=10) to 2.5 ppm in red apples(n=10), according to the research. The creation of formaldehyde naturally was the second objective. Samples of orange, green, and red apples, bananas, and apples of all hues showed progressively higher levels of formaldehyde on Days 0, 3, and 9 than they did on Day 0. Natural production of formaldehyde may make it more challenging to detect foods that have been artificially tainted with the compound. The amount and mechanisms by which naturally occurring formaldehyde is created in food products must therefore be thoroughly studied. Given that formaldehyde has the potential to be harmful, this is regarded as a misuse. Foods containing formaldehyde are bad for people's bodies.