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Effect of calcium on the storage life of oro ( Antiaris africana )
Author(s) -
Lasekan Olusegun O
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740510216
Subject(s) - titratable acid , ascorbic acid , chemistry , food science , horticulture , shelf life , chlorophyll , calcium , botany , biology , organic chemistry
The effects of calcium on the ascorbic acid, chlorophyll, titratable acidity and texture (firmness) of stored oro (Antiaris africana (Mill)) friuits (average weight 100 g ) were studied. Three groups of the fruits were dipped in 20 g litre −1 , 40 g litre −1 CaCl 2 solutions and deionised water respectively for I0 min. The fourth group, which was untreated, served as the control and was also packaged in heat‐sealed cellophane bags. The fruits were displaced and stored at ambient temperature (28 ± 2°C). The calciumtreated fruits which kept better were firmer and had a slight colour change (chlorophyll) which also produced a progressive increase in ascorbic acid level during storage. The titratable acidity of the fruits did not fluctuate as signijcantly as that of the untreated (control) fruits.