Potassium Permanganate (KMnO4) in Relation to Temperatures Alters Shelf Life and Quality of Banana (Musa paradisiaca L.)
Banana is an important fruit in Pakistan, especially for rural villages as it is available throughout the year and is rich in vitamins and minerals. However, due to its patchy production area among farmers' lands and regions, postharvest loss is high, ranging from 20-30%. Banana is a climacteric fruit and easily deteriorates after harvesting, which reduces its storage ability under normal conditions. To enhance the quality of bananas, postharvest treatments are crucial. Research has shown that using potassium permanganate (KMnO4) as an ethylene absorber is more effective than commercially available ethylene binders such as CaO and CaCl2. KMnO4 significantly inhibits banana yellowing, maintains flavor for up to 15 days under ambient temperature (28°C), and extend shelf life of the fruit for up to 45 days at 13°C. However, more research needs to be conducted to increase the storage period of bananas.
To prevent the tinting of banana peel color into blue, direct application of KMnO4 solution for storage is not recommended. Instead, KMnO4 is applied within a carrier that has low density, low absorbent, and is inert to KMnO4. Many materials have been evaluated as carriers for KMnO4, such as charcoal, floating stone, sawdust, and zeolite. Among these, zeolite has been found to be effective in prolonging banana storage. Fruit placed in open air has a high respiration rate and ripens quickly, resulting in quality deterioration. Refrigeration combined with modified atmosphere is an effective method to delay senescence and ripening. The present study aims to enhance the quality and shelf life of bananas using KMnO4 as an ethylene absorbent at different temperatures. The study will determine the most appropriate concentration of KMnO4 with temperature based on the quality and shelf life of bananas.