Comparative Assessment of the Effect of Ripening Stage on the Vitamin C Contents of Selected Fruits Grown within Nsukka Axis of Enugu State

DOI: 10.22161/ijeab/2.2.19

Abstract:
Studies were carried out on the quantitative determination of vitamin C in fresh fruits (orange, cashew, pawpaw, lemon, grape) at different ripening stages using iodometric titration method. The study revealed that the vitamin C contents in the fruits at different ripening stages decreased in the following order: half-ripe < ripe < unripe. Orange was found to have the highest vitamin C content of 77.96 ± 0.44mg/100g while lemon has the least content of the vitamin with a value of 11.83 ± 0.10mg/100g.

Keywords:
Vitamin C, Ripening effect, Cashew, Orange, Lemon, PawPaw and Grape.

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