Uso De Sachê De Permanganato De Potássio Na Pós-Colheita De Mangabas

Nasser, Flávia Aparecida de Carvalho Mariano; Boliani, Aparecida Conceição; Nasser, Maurício Dominguez; Pagliarini, Maximiliano Kawahata; Mendonça, Vander

doi:10.14583/2318-7670.v03n04a04

Cited by 3 publications

(7 citation statements)

References 5 publications

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“…These results corroborate those observed in mangabas (Nasser et al, 2015), bananas 'Prata Anã' and 'Grand Nine' (Falcão et al, 2017) and nectarines (Jayarajan and Sharma, 2018), where the use of sachets impregnated with KMnO4, independent of the concentration, delayed the ripening of the fruits through the lower synthesis of sugars (soluble solids) throughout the storage.…”

Section: Resultssupporting

confidence: 87%

“…Calcium is considered the most important nutrient in determining the quality of the fruits, its use in pre and postharvest has several benefits, being able to reduce the softening and senescence, thus maintaining the quality of the same in the period of storage and shelf (Gayed et al, 2017) where the studies that indicate the use of calcium chloride (CaCl2) to increase the useful life of tropical fruits (Sanches et al, 2017b;Sanches et al, 2017c;Oliveira Júnior et al, 2018) However, the use of ethylene absorbers based on potassium permanganate (KMnO4) has been efficient in the elimination of this phytohormone inside the packages (Wills and Warton, 2004;Campos et al, 2007), thus retarding the ripening of various climacteric fruits (Brackmann et al, 2010;Bal and Celik, 2010;Pimenta et al, 2013;Nasser et al, 2015;Falcão et al, 2017). In general, sachets containing potassium permanganate (KMnO4) promote the oxidation of ethylene to water, carbon dioxide, manganese dioxide and potassium respectively (Wills and Warton, 2004;Wills et al, 2014) and, because it is not volatile, it can be physically separated from the product, eliminating the risk of chemical contamination (Sá et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Postharvest technologies in the ripening of ‘Maçã’ bananas stored in ambient condition

Santos¹,

Santana²,

Diniz³

et al. 2019

Amaz. Jour. of Plant Resear.

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The banana is a climacteric fruit with a limited shelf life in the environment and sensitive to storage under refrigeration, necessitating strategies to improve its post harvest conservation. In this sense, the objective of this study was to evaluate the effect of post harvest technologies on the quality and the prolongation of the useful life of 'Maçã' bananas during storage in ambient temperature condition (25 ºC). The fruits were obtained in physiological maturity in the green color and immersed in the following solutions: distilled water (control), cassava starch, maize starch and 3% calcium chloride for three minutes in addition to the sachets containing 3g KMnO4 for one period of 12 days in ambient condition. The evaluations took place every three days in terms of loss of fresh weight, firmness of peel, starch content, soluble solids, titratable acidity, pH, SS/AT ratio and incidence of rot. The postharvest treatments extended the shelf life of the fruits for 12 days in relation to the nine days of the control treatment. Among the evaluated technologies, the use of sachets of KMnO4 delayed ripening by observing fruits with higher green retention of the peel and pulp firmness, as well as lower fresh mass loss, starch degradation, soluble solids synthesis, ratio SS/AT and incidence of rot during the storage period. Thus, the ethylene absorber based on KMnO4 represents a viable alternative for the preservation of the quality of 'Maçã' bananas during commercialization at room temperature.

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Section: Resultssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Postharvest technologies in the ripening of ‘Maçã’ bananas stored in ambient condition

Santos¹,

Santana²,

Diniz³

et al. 2019

Amaz. Jour. of Plant Resear.

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“…This result is due to the absorption of the ethylene that surrounds the fruits, delaying the biochemical transformations responsible for the changes in the pH of the fruits. On the other hand, Nasser et al (2015) in research with mangaba e Falcão et al (2017) with bananas 'Prata Anã' and 'Grand Nine', did not observe influence of the KMnO 4 sachet on the pH and acidity of the fruits during 15 and 30 days of storage at 3 and 13 ºC respectively.…”

Section: Resultsmentioning

confidence: 82%

“…The delay in ripening also resulted in greater firmness in fruits of atemóia (Reis, 2013), banana 'Grand Nine' (Sarka et al, 2017) and nectarine (Jayarajan e Sharma, 2018), besides better visual appearance of mangabas (Nasser et al, 2015), when they were packed with KMnO 4 sachets.…”

Section: Resultsmentioning

confidence: 99%

“…The efficiency of KMnO 4 in the control of ripening has already been evaluated in fruits such as blueberry (Brackmann et al, 2010); kiwi (Bal e Celik, 2010); jaboticaba (Nascimento et al, 2013), mangaba (Nasser et al, 2015) banana (Wills et al, 2014;Falcão et al, 2017), abricó (Moradinezhad and Jahani, 2019) and considering the problems posed by the postharvest of pinha and the scarcity of work related to fruit storage, the objective of this study was to evaluate whether sachets with potassium permanganate are capable of delaying maturation preserving the physicochemical characteristics during 20 days storage at 13 ºC.…”

Section: Introductionmentioning

confidence: 99%

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Ethylene absorber (KMnO4) in postharvest quality of pinha (Anona squamosa L.)

Sanches¹,

Silva

Moreira³

et al. 2019

Emir J Food Agric

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The ripening pattern of the climacteric type of the pinha (Anona squamosa L.) limits its shelf life at room temperature, in addition, storage at low temperatures develops cold sores on the fruit. Thus, the association of conservation technologies is fundamental to reduce the losses in the post-harvest of this fruit, so it was aimed to evaluate sachets impregnated with potassium permanganate (KMnO4) associated with refrigeration in the control of ripening and preservation of quality. For this, pinhas were harvested at physiological maturity, packed in polystyrene styrofoam trays coated with PVC film with and without the presence of sachets containing 3 g of KMnO4 and stored at 13 ºC for 20 days. Every five days the fruit quality was evaluated as: weight loss, cracking index, firmness, external appearance, starch content, soluble solids, titratable acidity, pH, ratio SS/TA, coloring (Hue, Chroma and Luminosity) and cold damage. The absorption of ethylene by the KMnO4 sachet inside the packages preserved significantly (p<0.05) the physical-chemical quality and the visual appearance of the fruits but did not influence the coloration (chroma and luminosity) and incidence of damage by cold in relation to its control at the end of the storage period. The packing of pinhas containing 3 g of KMnO4 is an alternative to delay ripening, prolong the shelf life without compromising the physical-chemical quality of the fruits.

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Conservação pós-colheita de manga ‘Palmer’ com uso de permanganato de potássio

Dias,

Aguiar,

Silva

et al. 2023

CLCS

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A manga (Mangifera indica L.) pertencente a família Anacardiaceae, é considerada uma fruta tropical de grande importância, por seu aroma e suculência, de sabor muito exótico. Para aumentar o tempo de conservação desse fruto e reduzir as perdas pós-colheita, é importante que se conheça e utilize as práticas adequadas de manuseio durante as fases de colheita, transporte, armazenamento e comercialização. O controle dos níveis de etileno é uma estratégia que pode ser utilizada a fim de aumentar a vida pós-colheita de frutas e hortaliças e o uso de absorvedores deste gás pode estender a vida útil do fruto. Objetivou-se avaliar o efeito de diferentes concentrações de permanganato de potássio associado a embalagem plástica na conservação pós-colheita de manga ‘Palmer’ armazenada a 12 °C. O experimento foi realizado no laboratório de Fisiologia Pós-colheita da Universidade Estadual de Montes Claros utilizando-se frutos de manga ‘Palmer’. Os tratamentos consistiram da utilização de quatro concentrações de permanganato de potássio: 0 g de KMnO4 por embalagem (0 sachê), 0,5 g de KMnO4 por embalagem (1 sachê), 1,0 g de KMnO4 por embalagem (2 sachês) e 1,5 g KMnO4 por embalagem (3 sachês). As mangas armazenadas em câmera fria a 12°C e UR de 85% e foram avaliadas no primeiro dia de armazenamento e a cada 5 dias, totalizando 6 períodos de avaliação. Os frutos foram avaliados quanto a firmeza da polpa e da casca, coloração da polpa, pH, sólidos solúveis e acidez titulável. Como resultado foi verificado que o permanganato de potássio mantém os frutos mais firmes durante 25 dias de armazenamento na temperatura de 12°C quando comparados aos frutos sem permanganato. A concentração de 0,5 g de KMnO4 resulta em frutos com maior firmeza da casca.

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Uso De Sachê De Permanganato De Potássio Na Pós-Colheita De Mangabas

Cited by 3 publications

References 5 publications

Postharvest technologies in the ripening of ‘Maçã’ bananas stored in ambient condition

Postharvest technologies in the ripening of ‘Maçã’ bananas stored in ambient condition

Ethylene absorber (KMnO4) in postharvest quality of pinha (Anona squamosa L.)

Conservação pós-colheita de manga ‘Palmer’ com uso de permanganato de potássio

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