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Action of potassium permanganate on the shelf-life of Cucumis anguria fruit

Author:
Silva, F. C., Ribeiro, W. S., Franca, C. M., Araujo, F. F., Finger, F. L.
Source:
Acta horticulturae 2015 no.1071 pp. 105-111
ISSN:
0567-7572
Subject:
Cucumis anguria, ascorbic acid, chilling injury, chlorophyll, color, fruits, immigration, polystyrenes, potassium permanganate, seeds, shelf life, trays, vegetables, vermiculite, weight loss, Brazil, Massachusetts, New Jersey
Abstract:
Maxixe (Cucumis anguria) is a vegetable belonging to the Cucurbitaceae family. The fruit is harvested when it is immature, with tender seeds and bright green skin. This tropical fruit is very popular among the Brazilian immigrants living in the states of Massachusetts and New Jersey (USA). However, the fruit has short postharvest shelf life, showing symptoms of yellowing and intense loss of fresh weight. In this experiment, the fruits were placed in polystyrene trays and wrapped with PVC film, containing sachets of potassium permanganate (KMnO4). The trays were stored at 10°C, simulating the transport conditions from Brazil to the USA. Each tray contained a sachet with 6.5 g of vermiculite and 0, 1, 2, 3 or 4 g KMnO4. Quality analyses were performed at harvest and after 3, 7, and 10 days. Cumulative weight loss, total chlorophyll content, non-structural carbohydrates, vitamin C, visual contamination by diseases, color changes, and chilling injury were determined. Trays with 4 g of KMnO4 retained higher content of chlorophyll and less loss of vitamin C in the fruit. Regardless of the presence of the KMnO4 sachets, the remaining analyzed traits were similar to control. Fruits stored with 4 g KMnO4 had better appearance, retained longer green color, and developed less darkening of the skin after 3 days of storage.
Agid:
1326362