J. Phys. IV France 125 (2005) 869-871
Effect of the potassium permanganate during papaya fruit ripening: Ethylene productionS.F. Corrêa1, M.B. Filho1, M.G. da Silva1, J.G. Oliveira2, E.M.M. Aroucha3, R.F. Silva3, M.G. Pereira2 and H. Vargas1
1 Laboratório de Ciências Físicas, CCT, Universidade Estadual do Norte Fluminense, Brazil
2 Laboratório de Melhoramento Genético Vegetal, CCTA, Universidade Estadual do Norte Fluminense, Brazil
3 Laboratório de Fitotecnia, CCTA, Universidade Estadual do Norte Fluminense, Brazil
The effect of potassium permanganate (KMnO4) on the ripening process of papaya fruits by monitoring the ethylene emission rates is reported. The ethylene emission was monitored by a photoacoustic spectrometer. Two experimental conditions were applied, being one of them just putting the fruit alone inside the sampling chamber and the second, modifying the atmosphere by the presence of KMnO4. The use of the ethylene absorber reduces the autocatalytic process of ethylene during papaya fruit ripening. For 20 g of KMnO4 the maximal intensity of the ethylene emission decreases by a factor two. Using the same amount of KMnO4, a reduction of about 2.2% in the concentration of ethylene for a mixture of 1ppmv of ethylene in synthetic air was observed.
© EDP Sciences 2005