Potassium Permanganate (KMnO4) in Relation to Temperatures Alters Shelf Life and Quality of Banana (Musa paradisiaca L.)
Year: 2021
Type: article
Abstract: Respiration rate and ethylene production during ripening process causes the banana fruit to deteriorate rapidly and shorten its shelf life.Keeping in view the significance of this issue a laboratory study was carried out during 2019 at the Department of Horticulture SAU Tandojam to determine the effect of potassium permanganate at different concentrations (0, 1%, 2% and 3%) on quality and shelf life of banana under low (7 o C±2 o C) and ambient temperature (25 o C±2 o C) using split plot experimental design with three replicates.Results showed statistically significant variations for KMnO 4 concentrations as well as for temperatures on different parameters of banana.Fruits treated with 1% KMnO 4 concentration at low temperature improved most of the quality parameters; weight of fruit after ripening (78.81g), pH (6.5), TSS (19.8 o Brix), fruit pulp (73.05 g), while, change of peel color at stage-6 took many days (15.08) and increased the shelf life (19.51days) as compared to other KMnO 4 Concentrations.However, the lowest quality and shelf life were observed under 3% KMnO 4 concentration and control.Minimum ethylene gas was noted in banana fruits treated with 1% of KMnO 4 (0.8, 10 -1 μL.L -1 .h -1 .Kg -1 FW) at low temperature reflected by various physicochemical parameters observed.
Authors: Zaheer Ahmed, Tanveer Fatima Miano, Tahseen Fatima Miano
Institution: Sindh Agriculture University
Language: English
Subfield: Plant Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W3124523039