Trends in Potassium Permanganate (Ethylene Absorbent) Management Strategies: Towards Mitigating Postharvest Losses and Quality of Mango (Mangifera indica L) Fruit

Potassium Permanganate-Impregnated Amorphous Silica–Alumina Derived from Sugar Cane Bagasse Ash as an Ethylene Scavenger for Extending Shelf Life of Mango Fruits

“…The weight loss of the fruit samples with and without the synthesized adsorbent in the packaging was measured on the initial day and each subsequent sampling day during storage . The percentage weight loss of the mango fruits was calculated using eq w e i g h t .25em l o s s ( % ) = ( W 0 − W normalt ) / W t × 100 where W 0 is the initial weight before storage and W t is the weight after storage.…”

“…Since the presence of C 2 H 4 could promote the activities of cellwall-degrading enzymes, including galactosidase, pectin methylesterase, and polygalacturonase, the cross-linking polysaccharides in the cell wall disintegrate. 6,40 Moreover, an increase in fruit firmness could have resulted from insoluble pectin turning into water-soluble pectin due to the protopectin maturation process. 41 In addition, it is associated with respiration because the carbohydrate metabolism converts sugar and oxygen (O 2 ) into energy, H 2 O, and CO 2.…”

“…40,42,43 These results were similar to those of Fatima et al (2023) who reported that KMnO 4 could adsorb ethylene and slow the respiration rate and ripening process, reducing the decline in mango firmness during the storage period. 6 2.5.3. Total Soluble Solid and Acidity Changes.…”

“…It involves a sequence of biological, physiological, and structural controlled changes that cause color, flavor, texture, and taste alterations. 6,7 Generally, C 2 H 4 production and respiration occur within the fruit during ripening and affect a series of metabolic activities, such as hydrolysis of starch into sugar, leading to an increase in total soluble solid (TSS) contents and a decrease in acidity, changes in structural polysaccharides leading to flesh softening, chlorophyll degradation and carotenoid biosynthesis, changes in fruit color, and biosynthesis of volatile compounds. 8,9 Moreover, the storage of mangoes is recommended at temperatures of 13 to 15 °C and % relative humidity (% RH) of 85 to 95% to delay fruit physiological deterioration, maintain quality, and prolong postharvest life.…”

“…Mango has unique characteristics, such as a favorable flavor and aroma, high levels of antioxidants, as well as being a rich source of the nutrients required for a healthy life and reduced risk of fatal diseases. , Mango is classified as a climacteric fruit, which can generate ethylene (C 2 H 4 ) by itself. It involves a sequence of biological, physiological, and structural controlled changes that cause color, flavor, texture, and taste alterations. , Generally, C 2 H 4 production and respiration occur within the fruit during ripening and affect a series of metabolic activities, such as hydrolysis of starch into sugar, leading to an increase in total soluble solid (TSS) contents and a decrease in acidity, changes in structural polysaccharides leading to flesh softening, chlorophyll degradation and carotenoid biosynthesis, changes in fruit color, and biosynthesis of volatile compounds. , …”