Effect of Potassium Permanganate as an Ethylene Scavenger and Physicochemical Characterization during the Shelf Life of Fresh Banana (Musa paradisiaca)
The conventional method of employing low temperatures for storage and distribution has long been the standard approach for preserving most fruits and vegetables. This practice is likewise prevalent in the retail industry, which relies on similar methods for transporting and maintaining the quality o...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2023-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2023/4650023 |
| _version_ | 1827010138248052736 |
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| author | Brayan Ronaldo Gutierrez-Aguirre Ramiro Enmanuel Llave-Davila Luis Alberto Olivera-Montenegro Esteban Herrera-Nuñez Luis Alejandro Marzano-Barreda |
| author_facet | Brayan Ronaldo Gutierrez-Aguirre Ramiro Enmanuel Llave-Davila Luis Alberto Olivera-Montenegro Esteban Herrera-Nuñez Luis Alejandro Marzano-Barreda |
| author_sort | Brayan Ronaldo Gutierrez-Aguirre |
| collection | DOAJ |
| description | The conventional method of employing low temperatures for storage and distribution has long been the standard approach for preserving most fruits and vegetables. This practice is likewise prevalent in the retail industry, which relies on similar methods for transporting and maintaining the quality of perishable products on their shelves. The aim was to preserve bananas (Musa paradisiaca) using an ethylene scavenger, potassium permanganate, which is contained in small paper bags, to increase the storage and distribution time at low cost. The bananas were distributed in four plastic containers at a temperature of 23°C, three of the treatments contained different concentrations of potassium permanganate, and one was potassium permanganate free. The experimental period was 19 days, and the variations in weight loss, pH, titratable acidity, texture, color, and total soluble solids were analyzed. Potassium permanganate effectively reduced the changes in their physiological ripening. |
| first_indexed | 2024-03-12T12:24:47Z |
| format | Article |
| id | doaj.art-876babcaee9f4964ba0d9891abfa270f |
| institution | Directory Open Access Journal |
| issn | 2314-5765 |
| language | English |
| last_indexed | 2025-02-18T13:01:19Z |
| publishDate | 2023-01-01 |
| publisher | Hindawi Limited |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj.art-876babcaee9f4964ba0d9891abfa270f2024-11-02T03:55:54ZengHindawi LimitedInternational Journal of Food Science2314-57652023-01-01202310.1155/2023/4650023Effect of Potassium Permanganate as an Ethylene Scavenger and Physicochemical Characterization during the Shelf Life of Fresh Banana (Musa paradisiaca)Brayan Ronaldo Gutierrez-Aguirre0Ramiro Enmanuel Llave-Davila1Luis Alberto Olivera-Montenegro2Esteban Herrera-Nuñez3Luis Alejandro Marzano-Barreda4Grupo de CienciaGrupo de CienciaGrupo de CienciaGrupo de CienciaGrupo de CienciaThe conventional method of employing low temperatures for storage and distribution has long been the standard approach for preserving most fruits and vegetables. This practice is likewise prevalent in the retail industry, which relies on similar methods for transporting and maintaining the quality of perishable products on their shelves. The aim was to preserve bananas (Musa paradisiaca) using an ethylene scavenger, potassium permanganate, which is contained in small paper bags, to increase the storage and distribution time at low cost. The bananas were distributed in four plastic containers at a temperature of 23°C, three of the treatments contained different concentrations of potassium permanganate, and one was potassium permanganate free. The experimental period was 19 days, and the variations in weight loss, pH, titratable acidity, texture, color, and total soluble solids were analyzed. Potassium permanganate effectively reduced the changes in their physiological ripening.http://dx.doi.org/10.1155/2023/4650023 |
| spellingShingle | Brayan Ronaldo Gutierrez-Aguirre Ramiro Enmanuel Llave-Davila Luis Alberto Olivera-Montenegro Esteban Herrera-Nuñez Luis Alejandro Marzano-Barreda Effect of Potassium Permanganate as an Ethylene Scavenger and Physicochemical Characterization during the Shelf Life of Fresh Banana (Musa paradisiaca) International Journal of Food Science |
| title | Effect of Potassium Permanganate as an Ethylene Scavenger and Physicochemical Characterization during the Shelf Life of Fresh Banana (Musa paradisiaca) |
| title_full | Effect of Potassium Permanganate as an Ethylene Scavenger and Physicochemical Characterization during the Shelf Life of Fresh Banana (Musa paradisiaca) |
| title_fullStr | Effect of Potassium Permanganate as an Ethylene Scavenger and Physicochemical Characterization during the Shelf Life of Fresh Banana (Musa paradisiaca) |
| title_full_unstemmed | Effect of Potassium Permanganate as an Ethylene Scavenger and Physicochemical Characterization during the Shelf Life of Fresh Banana (Musa paradisiaca) |
| title_short | Effect of Potassium Permanganate as an Ethylene Scavenger and Physicochemical Characterization during the Shelf Life of Fresh Banana (Musa paradisiaca) |
| title_sort | effect of potassium permanganate as an ethylene scavenger and physicochemical characterization during the shelf life of fresh banana musa paradisiaca |
| url | http://dx.doi.org/10.1155/2023/4650023 |
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