Effect of Potassium Permanganate and Waxing on Quality and Shelf-Life of ‘Galia’ Melons

Al Fadil M. Baraka, Abu-Bakr A. Abu-Goukh, Mustafa M.A. Elballa

Abstract


The effect of potassium permanganate (KMnO4) and waxing
on quality and shelf-life of three ‘Galia’ cultivars at 18 ± 1 ºC and 85% -
90% relative humidity was evaluated. KMnO4 and/or waxing significantly
reduced weight loss, delayed fruit ripening, maintained quality and
prolonged shelf-life of the three cultivars. Weight loss was reduced by
6.5%, 16.2% and 27.6% in the KMnO4 treated, waxed, and waxed and
KMnO4 treated, respectively. The onset of climacteric peak was delayed
by two days in the waxed, four days in the KMnO4 treated and five days
in the waxed and KMnO4 treated fruits. KMnO4 and waxing delayed rind
colour development, fruit softening and TSS accumulation by one, two
and four days, respectively, in the waxed, KMnO4 treated and in the
combined waxed and KMnO4 treated fruits.

Keywords


Melons; potassium permanganate; waxing; fruit quality; shelf-life

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