The effect of potassium permanganate concentration and storage time after harvesting fruit on physiological ripeness on the quality of sapodilla (Manilkara zapota L. cv. Dawan) during storage
Faculty of Agriculture, Udayana University, Denpasar (80361), Bali, Indonesia.
Research Article
Open Access Research Journal of Biology and Pharmacy, 2023, 08(01), 001–007.
Article DOI: 10.53022/oarjbp.2023.8.1.0021
Publication history:
Received on 02 April 2023; revised on 11 May 2023; accepted on 13 May 2023
Abstract:
Climacteric fruit is a type of fruit that will continue to undergo a respiration process after the fruit is harvested, ethylene gas increases so that the fruit ripens more quickly than non-climacteric fruit. Sapodilla is a climacteric fruit, so a proper postharvest handling technique is needed to prolong ripening and damage to the fruit relatively quickly. The purpose of this study was to determine the concentration of potassium permanganate and the best degree of fruit ripeness to maintain the quality of the sapodilla cv. Dawan fruit during storage. This research used a completely randomized design with two factors and three replications. The first factor is the concentration of potassium permanganate with four levels, i.e., control level (P0), concentration of 75 mg/100 ml of water (P1), concentration of 90 mg/100 ml of water (P2), and concentration of 105 mg/100 ml of water (P3). The second factor was the level of maturity with three levels, i.e., physiological immature fruit (Tk), fruit with physiological ripeness level (Tm), and fruit with a degree of maturity after physiological maturity (Ts). The results showed that the concentration of potassium permanganate and the level of maturity and the interaction had a significant effect on the quality of sapodilla during storage. On the first factor, the concentration of potassium permanganate 105 mg/100 ml of water gave the best sapodilla quality with the lowest decrease in fruit weight, the lowest increase in weight loss, and the lowest decrease in fruit water content. On the second factor, the level of physiological immature fruit gives the best quality of sapodilla with the lowest decrease in fruit weight, the lowest increase in weight loss, and the lowest decrease in fruit water content.
Keywords:
Climacteric Fruit; Maturity; Potassium Permanganate; Sapodilla
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