Abstract:
Banana fruits are delicate and highly perishable. In this study, potassium permanganate
is used as an ethylene absorbent in tied polyethylene bags containing green matured
bananas hand. The fruit was then observed under ambient temperature and chill
temperature of 13
C. These ethylene scavengers able to reduce the concentration of
ethylene gas in polyethylene bag. The effect of Potassium permanganate treatment was
delayed peel colour change and also the fruit firmness, and consequently, the treatment
also prolong the banana shelf life. Banana fruit ripening was delayed when exposed to
O.O lg KMn04 , 0.10g KMn04 , and l.OOg KMn04 for 18 days storage under ambient
temperature storage. Meanwhile, similar results were obtained that matured green fruits
tied in polyethylene bag under l 3
°
C, with 0.1 Og and l.OOg KMn04 application show
longer delays in the ripening fruits. Under chill storage (l 3
°
°
C), all the KMn04
application treated fruit can maintain fruit quality over a storage period of 42 days.
Thus, application of potassium permanganate in polyethylene bags can extend the
postharvest life of banana fruit under room temperature and chill storage condition.
However, attention must be paid to chill storage because banana fruits are sensitive to
low temperature, and can cause chilling injury if kept below l 2
°
C.
