Food Safety and Quality Implications of Using Calcium Carbi…

Food Safety and Quality Implications of Using Calcium Carbide and Other Substances for Ripening Bananas and Plantains. Nigerian Journal of Post Harvest Research, 3(1), 40-46

Akande, S. A., Fashanu, T. A., Lawal, I. O., Onyegbula, A. F., & Bamishaiye, E. I. (2025). · Vol. 3, Issue 1

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Food Safety and Quality Implications of Using Calcium Carbide and Other Substances for Ripening Bananas and Plantains. Nigerian Journal of Post Harvest Research, 3(1), 40-46

Akande, S. A., Fashanu, T. A., Lawal, I. O., Onyegbula, A. F., & Bamishaiye, E. I. (2025).

Vol. 3, Issue 1 · pp. 40-46 ·

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Abstract

The use of calcium carbide (CaC2) as a fruit ripening agent has been associated with the presence of various pollutant indices, which include phosphorus. This study evaluated the effects of three ripening agents: CaC2, African bush mango (ABM), and ethanol, on the ripening time and safety of banana and plantain. Two sample groups were examined: … more →

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Akande, S. A., Fashanu, T. A., Lawal, I. O., Onyegbula, A. F., & Bamishaiye, E. I. (2025).. (). Food Safety and Quality Implications of Using Calcium Carbide and Other Substances for Ripening Bananas and Plantains. Nigerian Journal of Post Harvest Research, 3(1), 40-46. Nigerian Journal of Postharvest Research, 3(1), 40-46.