Abstract:
The purpose of this study was to determine the effect of potassium permanganate in extending the shelf life of papaya fruit. Research using complete randomized design with 4 treatments and 4 replications. Treatment consists of P0: control (without oxidising ethylene), P1: 60 g ethylene oxidising agents (KMnO4 + zeolite), P2: 75 g ethylene oxidising agents (KMnO4 + zeolite), P3: 90 g ethylene oxidising agents (KMnO4 + zeolite). Storage is done at room temperature (27-300C) for 12 days. Data were analyzed statistically using the Analysis of Variance (ANOVA), followed by using a Duncan New Multiple Range Test (DNMRT) at the level of 5%. The use of zeolites mixed with KMnO4 as oxidizing ethylene to maintain total dissolved solids, total acid tertitrasi, hardness, weight loss and color of the papaya fruit. The best treatment is P3, which 90 g of oxidizing ethylene.
