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

  • 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


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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How to Cite
Sanches, A. G., M. B. da Silva, E. G. Silva Moreira, E. X. dos Santos, K. R. P. Menezes, and C. A. M. Cordeiro. “Ethylene Absorber (KMnO4) in Postharvest Quality of Pinha (Anona Squamosa L.)”. Emirates Journal of Food and Agriculture, Vol. 31, no. 8, Sept. 2019, pp. 605-12, doi: Accessed 8 Aug. 2022.
Research Article