Abstract
Respiration rate and ethylene production during ripening process causes the banana 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 (7 o C2 o C) and ambient temperature (25 o C2 o C) using split plot experimental design with three replicates. Results showed statistically significant variations for KMnO 4 concentrations as well as for temperatures on different parameters of banana. Fruits treated with 1% KMnO 4 concentration at low temperature improved most of the quality parameters; weight of fruit after ripening (78.81g), pH (6.5), TSS (19.8 o Brix), 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 KMnO 4 Concentrations. However, the lowest quality and shelf life were observed under 3% KMnO 4 concentration and control. Minimum ethylene gas was noted in banana fruits treated with 1% of KMnO 4 (0.8, 10 -1 L. L -1 . h -1 . Kg -1 FW) at low temperature reflected by various physicochemical parameters observed.
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Claims 10
Claim · model-written summary
Potassium permanganate concentration and temperature significantly varied banana quality parameters.
Not reportedDirection
Verbatim
e0“Results showed statistically significant variations for KMnO 4 concentrations as well as for temperatures on different parameters of banana.”
Claim · model-written summary
One percent KMnO4 at low temperature improved ripened fruit weight to 78.81g.
Verbatim
e0“Fruits treated with 1% KMnO 4 concentration at low temperature improved most of the quality parameters; weight of fruit after ripening (78.81g), pH (6.5), TSS (19.8 o Brix), 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 KMnO 4 Concentrations.”
t0“Banana (Musa paradisiaca L.)”
Claim · model-written summary
One percent KMnO4 at low temperature yielded fruit pH 6.5.
Verbatim
e0“Fruits treated with 1% KMnO 4 concentration at low temperature improved most of the quality parameters; weight of fruit after ripening (78.81g), pH (6.5), TSS (19.8 o Brix), 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 KMnO 4 Concentrations.”
t0“Banana (Musa paradisiaca L.)”
Claim · model-written summary
One percent KMnO4 at low temperature yielded TSS of 19.8 o Brix.
Verbatim
e0“Fruits treated with 1% KMnO 4 concentration at low temperature improved most of the quality parameters; weight of fruit after ripening (78.81g), pH (6.5), TSS (19.8 o Brix), 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 KMnO 4 Concentrations.”
t0“Banana (Musa paradisiaca L.)”
Claim · model-written summary
One percent KMnO4 at low temperature yielded pulp weight of 73.05 g.
Verbatim
e0“Fruits treated with 1% KMnO 4 concentration at low temperature improved most of the quality parameters; weight of fruit after ripening (78.81g), pH (6.5), TSS (19.8 o Brix), 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 KMnO 4 Concentrations.”
t0“Banana (Musa paradisiaca L.)”
Claim · model-written summary
One percent KMnO4 at low temperature delayed stage-6 peel color change to 15.08 days.
Verbatim
e0“Fruits treated with 1% KMnO 4 concentration at low temperature improved most of the quality parameters; weight of fruit after ripening (78.81g), pH (6.5), TSS (19.8 o Brix), 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 KMnO 4 Concentrations.”
t0“Banana (Musa paradisiaca L.)”
Claim · model-written summary
One percent KMnO4 at low temperature increased shelf life to 19.51 days.
Verbatim
e0“Fruits treated with 1% KMnO 4 concentration at low temperature improved most of the quality parameters; weight of fruit after ripening (78.81g), pH (6.5), TSS (19.8 o Brix), 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 KMnO 4 Concentrations.”
t0“Banana (Musa paradisiaca L.)”
Claim · model-written summary
Three percent KMnO4 gave the lowest quality and shelf life.
Verbatim
e0“However, the lowest quality and shelf life were observed under 3% KMnO 4 concentration and control.”
t0“Banana (Musa paradisiaca L.)”
Claim · model-written summary
Control fruit had the lowest quality and shelf life.
Verbatim
e0“However, the lowest quality and shelf life were observed under 3% KMnO 4 concentration and control.”
t0“Banana (Musa paradisiaca L.)”
Claim · model-written summary
One percent KMnO4 at low temperature minimized banana ethylene gas to 0.8, 10 -1 L. L -1 . h -1 . Kg -1 FW.
Verbatim
e0“Minimum ethylene gas was noted in banana fruits treated with 1% of KMnO 4 (0.8, 10 -1 L. L -1 . h -1 . Kg -1 FW) at low temperature reflected by various physicochemical parameters observed.”
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See all 13 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.