The effects of calcium on the ascorbic acid, chlorophyll, titratable acidity and texture (firmness) of stored oro (Antiaris africana (Mill)) fruits (average weight 100 g) were studied. Three groups of the fruits were dipped in 20 g litre-1, 40 g litre-1 CaCl(2) solutions and deionised water respectively for 10 min. The fourth group, which was untreated, served as the control and was also packaged in heat-sealed cellophane bags. The fruits were displaced and stored at ambient temperature (28 +/- 2 degrees C). The calcium-treated fruits which kept better were firmer and had a slight colour change (chlorophyll) which also produced a progressive increase in ascorbic acid level during storage. The titratable acidity of the fruits did not fluctuate as significantly as that of the untreated (control) fruits.
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