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American Journal of Food Technology
  Year: 2018 | Volume: 13 | Issue: 1 | Page No.: 23-31
DOI: 10.3923/ajft.2018.23.31
 
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Calcium Carbide Treatment on Some Physiochemical Characteristics of Broken and Mummy Mango Fruits

Gbakon Shar Andrew , Ubwa Terver Simon, Ahilem Ungwanen John, Obochi Oche Godwin, Nwannadi Ikenna Alexander and Yusufu M. Ikagu

Abstract:
Background and Objective: Calcium carbide is a corrosive and dangerous chemical containing traces of arsenic and phosphorus hydride as impurities. The effects of calcium carbide treatment on the fruits of two relatively new mango varieties (Mangifera indica L.) namely: Broken and Mummy, grown in Benue State, Nigeria was investigated. Materials and Methods: Sixty uniform, mature green, undamaged and healthy fruits were harvested and the fruits of each variety divided into four groups. Each variety was subjected to different levels of calcium carbide treatment as follows: 0, 2, 4 and 6 g calcium carbide per kg of fruit to induce ripening at room temperature. The pulp was extracted after ripening and used in the biochemical analysis. Data was analyzed by one-way ANOVA followed by Bonferroni post hoc test. The results revealed that Broken and Mummy mango fruits could be artificially ripened by calcium carbide and it was more effective in early ripening when compared to natural ripening. Results: The study showed significant differences between calcium carbide-ripened mangoes and the untreated mangoes. This study also provided evidence that ripening of mangoes by calcium carbide induced significant negative changes in some of the investigated physical characteristics: fruit weight, physiological weight loss, firmness and biochemical constituents such as pH, tiratable acidity, total soluble solids and vitamin C in all the three groups. The calcium carbide-treated fruits, especially the groups subjected to 4 and 6 g of calcium carbide per kg of fruit exhibited a trend in higher physiological weight loss, less total soluble solids, drastic decrease in Vitamin C and higher acid content than the fruits that ripened naturally. The differences between the two varieties noticed in response to calcium carbide treatment were probably due to their genetic dissimilarities. Conclusion: The present study established that the calcium carbide-ripened fruits could not keep the investigated physicochemical characteristics intact.
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How to cite this article:

Gbakon Shar Andrew, Ubwa Terver Simon, Ahilem Ungwanen John, Obochi Oche Godwin, Nwannadi Ikenna Alexander and Yusufu M. Ikagu, 2018. Calcium Carbide Treatment on Some Physiochemical Characteristics of Broken and Mummy Mango Fruits. American Journal of Food Technology, 13: 23-31.

DOI: 10.3923/ajft.2018.23.31

URL: https://scialert.net/abstract/?doi=ajft.2018.23.31

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