Effect of Potassium Permanganate as an Ethylene Scavenger and Physicochemical Characterization during the Shelf Life of Fresh Banana (Musa paradisiaca)

Brayan Ronaldo Gutierrez-Aguirre, Ramiro Enmanuel Llave-Davila, Luis Alberto Olivera-Montenegro, Esteban Herrera-Nuñez, Luis Alejandro Marzano-Barreda*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

The conventional method of employing low temperatures for storage and distribution has long been the standard approach for preserving most fruits and vegetables. This practice is likewise prevalent in the retail industry, which relies on similar methods for transporting and maintaining the quality of perishable products on their shelves. The aim was to preserve bananas (Musa paradisiaca) using an ethylene scavenger, potassium permanganate, which is contained in small paper bags, to increase the storage and distribution time at low cost. The bananas were distributed in four plastic containers at a temperature of 23°C, three of the treatments contained different concentrations of potassium permanganate, and one was potassium permanganate free. The experimental period was 19 days, and the variations in weight loss, pH, titratable acidity, texture, color, and total soluble solids were analyzed. Potassium permanganate effectively reduced the changes in their physiological ripening.

Original languageEnglish
Article number4650023
Pages (from-to)4650023
JournalInternational Journal of Food Science
Volume2023
DOIs
StatePublished - 2023

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