The Effects of Artificial Ripening (with Various Concentrations of Calcium carbide) on Proximate and Physicochemical Composition of Five Selected Climacteric Fruits within Lagos State Nigeria

Abstract

Aims: This study assessed the impact of calcium carbide (CaC₂) on the nutritional values and physicochemical properties of selected fruits in Nigeria (Mangifera indica, Musa paradisiaca, Perseaamericana, and Solanumlycopersicum). Study Design: Quantitative and laboratory analysis of nutritional and physicochemiacal composition of selected samples. Place and Duration of Study: Lagos state university Ojo campus,Department of botany between May 2024 to October 2024. Methodology: Forty-five unripe fruit samples from Lagos State University were divided into groups for ripening: two groups treated with CaC₂ at 10g and 20g and one control group (0g). Calcium carbide was wrapped in newspaper, moistened, and sealed with the fruits. Samples were analyzed for minerals (calcium, sodium, potassium), heavy metals (lead, arsenic), and other nutrients using HACH 3900 Spectrophotometer, Atomic Absorption Spectrophotometer (AAS), and AOAC methods. Results: CaC₂ accelerated ripening, achieving full ripeness in 48 hours for the 20g treatment and 168 hours for the control. Moisture content was highest in naturally ripened tomatoes (81.6%) and lowest in artificially ripened plantains (15.4%). Fiber, carbohydrate, and mineral levels varied, with notable decreases in fiber in artificially ripened avocados (28.0% to 15.95%) and carbohydrates in plantains (72.41% to 64.18%). Lead and arsenic levels remained below FAO/WHO limits but showed slight increases across all samples. Conclusion: While effective for rapid ripening, calcium carbide reduced certain nutrient levels and raised trace heavy metal concentrations. Although within safe limits, long-term intake could pose cumulative health risks.