Authors : S.O. Okeniyi , P.A. Egwaikhide , E.E. Akporhonor and S.A. Emua
Abstract: Comparative analysis of the acetylene induced ripened and naturally ripened mango and banana fruits were studied. The Kinetic studies on the rate of decrease in total acidity were also investigated. The vitamin C contents of induced mango and banana fruits were 25.50 and 25.09 mg 100g 1, respectively while naturally ripened mango and banana fruits were 24.53 and 24.40 mg 100g 1. The total percentage sugar in induced mango and banana fruits were 22.06 and 21.06%, while naturally ripened mango and banana were 21.06 and 20.63%, respectively. The vitamin C (ascorbic acid) content and total percentage sugar data were higher than the naturally ripened fruits. The Kinetic studies of the rate of decrease of the total acidity gave a first order rate constant (K) for mango and banana juice as 1.5�10-2h-1 and 1.2+10-2h-1, respectively while the t1/2 ranged 57.75-46.20 and 69.30-57.75 h for the induced mango and banana fruits. There was a sharp decrease in the total acidity of the induced fruits against the naturally ripened ones.
S.O. Okeniyi , P.A. Egwaikhide , E.E. Akporhonor and S.A. Emua , 2008. Kinetic Studies of the Total Acidity and Comparative Studies of Some Parameters in Artificial Ripened Fruits . Agricultural Journal, 3: 46-49.