Extending the Shelf Life of Curly Red Chili (Capsicum annuum) Using KMnO4

Abstract

Curly Red Chili have a shelf life of only a few days. In order to be more durable, post-harvest handling is needed to extend the shelf life of the fruit, among others, by reducing the ethylene content. There are several ways to reduce the ethylene content; one can use potassium permanganate (KMnO4), which works as an ethylene absorber. The purpose of this study was to determine the appropriate concentration of KMnO4 to extend the shelf life of Curly Red Chili. The research was conducted at the Post-Harvest Laboratory, Faculty of Agriculture, Universitas Muhammadiayah Yogyakarta. The research was arranged in Completely Randomized Design (CRD) with a single factor. Treatment including four concentrations, that is: KMnO4 0%, KMnO4 0.05%, KMnO4 0.10%, KMnO4 0.15%. Each treatment was repeated three times, each replicating three samples. The data were analyzed using variance analysis at the 5% level and mean separations with Duncan's Multiple Range Test at the 5% level. The results showed that KMnO4 has a positive effect of extending the shelf life of Curly Red Chili, where the KMnO4 concentration of 0.10% is the best. At this concentration, the shelf life of Curly Red Chili can be extended up to 21 days.