Effect of Potassium Permanganate-based Scrubber on Micro-environment Ethylene Levels and Tomato Ripening

Abstract

The effectiveness of a potassium permanganate-based ethylene scrubber on removing simulated package atmospheric ethylene and its effect on ripening of tomato fruit were investigated. In a closed system (glass jars) (fresh wt./container vol. ratio = 0.29) at 12 °C, ethylene released by tomatoes at the turning stage accumulated to 26 ml/L within 2 days [(CO2) = 9%] and 33 ml/L within 6 days [(CO2) = 14%]. Ethylene, however, was undetectable in head space of jars containing 8-g scrubber materials. In the presence of ethylene scrubber, respiration rates were reduced as indicated by the delay in CO2 accumulation. After holding at 20 °C for 6 days following a 16-day, 12 °C storage, deformation under 9.8 N was less in fruit with scrubber (2.9 mm) than fruit without scrubber (3.6 mm). Under a flow-through system, however, fruit surface color and deformation were similar with and without scrubber. The results indicate that an ethylene scrubber can slightly retard ripening of unripened tomato fruit stored in closed environment conditions.