Potassium permanganate as an ethylene absorbent in polyethylene bags to delay ripening of bananas during storage

Abstract

Potassium permanganate reduced the concentration of ethylene and calcium hydroxide reduced the concentration of carbon dioxide in sealed polyethylene bags containing bananas. When the fruit that were not packed in sealed bags were ripe (16 days after the beginning of storage) all the fruit in sealed polyethylene bags were in a firm green condition and there was little difference between treatments in sealed polyethylene bags. After 29 days some of the fruit in sealed bags had softened, but fruit in bags containing potassium permanganate was firmer than fruit receiving other treatments, and this effect was more marked after 38 days. It was estimated that about two weeks additional storage life was obtained by packing potassium permanganate with the fruit.