[1] Adekalu, O.A., Fashanu, T.A., Olaitan, T.R., Ogunsua, J.M., Oyebamiji, I.T., Ibrahim, A.S., Akande, S.A. and Oyebanji, A.O., 2020. Survey on the Use of Calcium Carbide as Ripening Agent in Ilorin Metropolis. European Journal of Agriculture and Food Sciences, 2(6).
[2] Aliyu, B., Sanusi, J. and Yar’gamji, G.I., 2023. Determination of Heavy Metals Recovered from Artificially Ripe Banana with Calcium Carbide. UMYU Scientifica, 2(1), pp.10-14.
[3] Alimentarius C. 2019. Codex general standard for contaminants and toxins in food and feed. Rome (Itlay): Food and Agricultural Organization (FAO)/World Health Organization (WHO).
[4] Anonymous. 2012. Inductively Coupled Plasma-Atomic Emission Spectrometry Accessed at http://www.innovationservices.philips.com/sites/default/files/materials-analysis-icp-aes.pdf
[5] Ashwani, K, Dhawan S S and Kumar A. 1995. Effect of post-harvest treatments on the enhancement of ripening of mango (Mangifera indica, L.) fruits cv. Dashehari. Haryana Journal of Horticultural Science. 24(2): 109-115.
[6] Chaudhary T M and Farooqui M A. 1969. Mango processing. Journal of Agriculture Research. 7: 103-132.
[7] Chime, A.O., Aiwansoba, R.O., Danagogo, S.J., Egharevba, I.I., Osawaru, M.E. & Ogwu, M.C. 2016. Effects of lining with leaves of Triclisia dictyophylla on the fungal composition of Cola nitida during storage. Journal of Industrial Research and Technology 5 (2): 128–136.
[8] Cissé, M., Silue, Y., Cissé, M., Kouadio, A.D.S. and Nindjin, C., 2020. Effect of Calcium Carbide Treatment on Ripening Time and Physicochemical Properties of Mango (Mangifera indica L.) Variety “Kent”, Côte d’Ivoire. Curr J Appl Sci Technol, 39(38), pp.24-30.
[9] Doreyappy-Gowda I N D and Huddar A G, 2001. Studies on ripening changes in mango (Mangifera indica L.) fruits. Journal of Food Science and Technology. 38: 135-137.
[10] Ellong, E.N., Adenet, S. and Rochefort, K., 2015. Physicochemical, nutritional, organoleptic characteristics and food applications of four mango (Mangifera indica) varieties. Food and Nutrition Sciences, 6(02), p.242.
[11] Guha D and Bhuiyan M A J. 1997. Effect of ripening materials on mango. Annals of Bangladesh Agriculture. 7(1): 73-75.
[12] Horwitz W. 1980. Official Methods of Analysis, 13th ed. USA, Association of Official Analytical Chemists, Washington, DC.
[13] Ibarra-Garza, I.P., Ramos-Parra, P.A., Hernández-Brenes, C. and Jacobo-Velázquez, D.A., 2015. Effects of postharvest ripening on the nutraceutical and physicochemical properties of mango (Mangifera indica L. cv Keitt). Postharvest Biology and Technology, 103, pp.45-54.
[14] Ikhajiagbe, B., Ogochukwu, O.F. and Ogwu, M.C., 2021. Shelf life, fruit quality and safety of banana (Musa Species) ripened through traditional ripening techniques in Nigeria. International Journal of Fruit Science, 21(1), pp.66-81.
[15] Jadhav P V, Kawadkar D K, Kshirsagar R B, Bansode V V and Jadhao A S. 2009. Studies on development of carotene rich mango powder. Indian Journal of Nutrition and Dietetics. 46(3): 112-117.
[16] Joon M S, Jitender K, Sharma R K, Singhrot R S and Kumar J. 2001. Comparison of calcium carbide and ethephon affects on ripening of mango. Haryana Journal of Horticulture Sciences. 30(3-4): 181-182.
[17] Katrodia J S. 1988. Spongy tissue in mango-causes and control measures. Acta Horticulturae. 23: 814-826.
[18] Kays S J. 1991. Post-harvest Physiology of Perishable Plant Products. Vas Nostrand Rein Hold Book, AVI Publishing Co, pp. 149-316.
[19] Kittur F S, Saroja N, Habibunnisa and Tharanathan R N. 2001. Polysaccharide-based composite coating formulations for shelf-life extension of fresh banana and mango. European Food Research and Technology. 213: 306-311.
[20] Kudachikar V B, Kulkarni S G, Prakash M N K, Vasantha M S, Prasad B A and Ramana K V R. 2001. Physico-chemical changes during maturity of mango (Mangifera indica L.)Variety "Neelum" Journal of Food Science and Technology. 38: 540-542.
[21] Lane J H and Eynon L. 1923. Determination of reducing sugars by Fehling’s solution with methylene blue as indicator. Journal of the Society of Chemical Industry. 42: 142-146.
[22] Li, X., Xu, C., Korban, S.S. & Chen, K. 2010. Regulatory mechanisms of textural changes in ripening fruits. Critical Reviews in Plant Sciences 29 (4): 222–243.
[23] Lizada, C. 1993. Mango. In Seymour, G.B., Taylor, J.E. & Tucker, G.A. (Eds.) Biochemistry of Fruit Ripening. London, UK, Chapman and Hall. pp. 255–271.
[24] Maduwanthi, S.D.T. & Marapana, R.A.U.J. 2019. Induced ripening agents and their effect on fruit quality of banana. International Journal of Food Science 2019: 1–8. doi:10.1155/2019/2520179.
[25] Maduforo, A.N., Okoro, C.E., Ogbuabo, D.A., Ezeh, C.J., Bok, I.S., Okorie, J.N., Obiloma, A.A., Aloysius-Maduforo, M.C. and Okwara, C.C., 2020. Heavy metal in banana (Musa acuminata) varieties sold by fruit vendors in Enugu state, Nigeria. Journal of Dietitians Association of Nigeria, 11(2), pp.52-57.
[26] Nagaraj P, Ramana K V R, Prasad B A, Mallikarjunaradhye S, Pat Wardhan M V, Ananthakrishna S M, Rajpoot H C, and Subramanyan L. 1984. Effect of Calcium Carbide on ripening and quality ofAlphonso mangoes. Journal of Food Science and Technology. 21: 278-281.
[27] Ogata J N, Kawani Y, Bevenue A and Casarett L J. 1972. Composition of some mango varieties. Journal of Agriculture Food Chemistry. 20: 113-115.
[28] Ogwu, M.C., Chime, A.O., Aiwansoba, R.O. & Emere, A.O. 2019. Effects of storage methods and duration on the microbial composition and load of tomato (Solanum lycopersicum [L.], Solanaceae) fruits. Bitlis Eren University Journal of Science and Technology 9 (1): 1–7. https:// dergipark.org.tr/download/article-file/746056
[29] Randhawa J S, Dhillon B S and Bal J S. 1984. Effect of different treatments and date of harvesting on pectin methyl esterase activity during ripening of Patharnakh pear fruits (Pyrus pyrifolia, Burm.) Nakai. Science and Culture. 50(12): 358-360.
[30] Ranganna S. 2008. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. 2nd ed. Tata Mc Graw Hill Publishing Co., New Delhi, India. pp: 31-65.
[31] Rathore Habib Ahmed, Tariq Masud, Shehla Sammi and Aijaz Hussain Soomro 2007. Effect of Storage on physico-chemical composition and sensory properties of mango (Mangifera indica L.) Variety Dosehari Pakistan Journal of Nutrition. 6(2): 143-148.
[32] Smith N J S and Thompson A K. 1987. The effects of temperature, concentration and exposure time to acetylene on initiation of banana ripening. Journal of the Science of Food and Agriculture. 40: 43–50.
[33] Tandon D K and Kalra S K. 1998. Uniform ripening of mangoes with ethrel. Agriculture and Industrial Survey, February, 1998.
[34] Tucker G A and Grierson D. 1987. The Biochemistry of Plants, Vol. 12, ed. By Daries D. Academic Press, New York, 265–319 pp.
[35] Veda S, Platel K and Srinivasan K. 2007. Varietal differences in the bioaccesibility of beta carotene from mango and papaya fruits. Journal of Agriculture Food Chemistry. 55: 7931-7935.
[36] Waldron K W, Smith A C, Parr A J, Ng A and Parker M L. 1999. New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture. Trends in Food Science and Technology. 8: 213–221.
[37] Weichmann J. 1987. Post-Harvest Physiology of Vegetables. Marcel Bekker, Inc, New York, P:145.
[38] Wills R B H, Lee T H, Graham D, McGlasson W B, and Hall E G. 1982. Postharvest. An
[39] introduction to the physiology and handling of fruit and vegetables. New South Wales Univ. Press, Kensington, New South Wales, Australia.