Abstract
The effect of potassium permanganate (KMnO 4 ) and waxing on quality and shelf-life of three ‘Galia’ cultivars at 18 ± 1 o C and 85% - 90% relative humidity was evaluated. KMnO 4 and/or waxing significantly reduced weight loss, delayed fruit ripening, maintained quality and prolonged shelf-life of the three cultivars. Weight loss was reduced by 6.5%, 16.2% and 27.6% in the KMnO 4 treated, waxed, and waxed and KMnO 4 treated, respectively. The onset of climacteric peak was delayed by two days in the waxed, four days in the KMnO 4 treated and five days in the waxed and KMnO 4 treated fruits. KMnO 4 and waxing delayed rind colour development, fruit softening and TSS accumulation by one, two and four days, respectively, in the waxed, KMnO 4 treated and in the combined waxed and KMnO 4 treated fruits.
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