| Abstract: | 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 CaCl2 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. |
