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

Alex Guimarães Sanches; Maryelle Barros da Silva; Elaine Gleice Silva Moreira; Edmarcos Xavier dos Santos; Keren Railka Paiva Menezes; Carlos Alberto Martins Cordeiro

doi:10.9755/ejfa.2019.v31.i8.1992

Authors

Alex Guimarães Sanches Department of Horticulture of the Paulista State University ''Júlio de Mesquita Filho'' - Campus of Agricultural and Veterinary Sciences, Jaboticabal. Street Prof. Paulo Donato Castelane, S/N - Vila Industrial, 14884-900, Jaboticabal-SP, Brazil
Maryelle Barros da Silva Department of Plant Production of the State University of Goiás, Highway 330 Km 241 - University Sector, 75780-000, Ipameri-GO, Brazil
Elaine Gleice Silva Moreira
Edmarcos Xavier dos Santos Federal University of Pará. Street Coronel José Porfírio, 2515 - São Sebastiao, 68372-040, Altamira - PA, Brazil
Keren Railka Paiva Menezes
Carlos Alberto Martins Cordeiro Department of Fisheries Engineering, Federal University of Pará, Alameda Leandro Ribeiro S/N, Aldeia, 68600-000, Bragança-PA, Brazil

DOI:

https://doi.org/10.9755/ejfa.2019.v31.i8.1992

Abstract

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.