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Potassium Permanganate (KMnO4) in Relation to Temperatures Alters Shelf Life and Quality of Banana (Musa paradisiaca L.)

Date: January 25,2021 |Hits: 1689 Download PDF How to cite this paper

Zaheer Ahmed1, Tanveer Fatima Miano1,*, Tahseen Fatima Miano2

1Department of Horticulture, Sindh Agriculture University Tandojam, Pakistan.

2Institute of Food Sciences and Technology Sindh Agriculture University Tandojam, Pakistan.

*Corresponding author: Tanveer Fatima Miano


Respiration rate and ethylene production during ripening process causes the ba-nana 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 (7oC±2oC) and ambient temperature (25oC±2oC) using split plot experimental design with three replicates. Results showed statistically significant variations for KMnO4 concentrations as well as for temperatures on different parameters of banana. Fruits treated with 1% KMnO4 concentration at low temperature improved most of the quality parameters; weight of fruit after ripening (78.81 g), pH (6.5), TSS (19.8 oBrix), fruit pulp (73.05 g), while, change of peel color at stage-6 took many days (15.08) and increased the shelf life (19.51 days) as compared to other KMnO4 Concentrations. However, the lowest quality and shelf life were observed under 3% KMnO4 concentration and control. Minimum ethylene gas was noted in banana fruits treated with 1% of KMnO4 (0.8, 10-1 μL. L-1. h-1. Kg-1 FW) at low temperature reflected by various physicochemical parameters observed.


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How to cite this paper

Potassium Permanganate (KMnO4) in Relation to Temperatures Alters Shelf Life and Quality of Banana (Musa paradisiaca L.)

How to cite this paper: Zaheer Ahmed, Tanveer Fatima Miano, Tahseen Fatima Miano. (2021) Potassium Permanganate (KMnO4) in Relation to Temperatures Alters Shelf Life and Quality of Banana (Musa paradisiaca L.). International Journal of the Science of Food and Agriculture5(1), 41-51.

DOI: http://dx.doi.org/10.26855/ijfsa.2021.03.007

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