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 13ºC. 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 0.01g KMnO4, 0.10g KMnO4, and 1.00g KMnO4 for 18 days storage under ambient temperature storage. Meanwhile, similar results were obtained that matured green fruits tied in polyethylene bag under 13ºC, with 0.10g and 1.00g KMnO4 application show longer delays in the ripening fruits. Under chill storage (13ºC), all the KMnO4 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 12ºC.
