Optimizing KMnO4
and activated carbon ratios to extend the shelf life of papaya (Carica papaya L.)
Thang Tran Thanh
Res. J. Chem. Environ.; Vol. 29(5); 145-151;
doi: https://doi.org/10.25303/295rjce1450151; (2025)
Abstract
The postharvest preservation of papaya (Carica papaya L.) is essential for maintaining
fruit quality and extending shelf life. This study investigates the physiological
and biochemical changes during the ripening process of papaya and the effects of
varying ratios of potassium permanganate (KMnO4) and activated carbon on the storage
life and quality of harvested papaya. Fruits were treated with KMnO4 and activated
carbon mixtures in ratios of 1:1, 1:2 and 2:1 alongside a control group (no treatment)
and stored in cardboard boxes under room temperature conditions (30°C). The ripening
process was monitored over time, assessing parameters such as fruit weight, firmness,
respiration rate, ethylene production and nutritional content including starch,
sugars, proteins, carotenoids, vitamins E and C. Results demonstrated that the 2:1
KMnO4 to activated carbon ratio significantly extended the storage life to 14.33
days, compared to 10.66 days for the control.
This treatment also preserved fresh weight (536.73 g), dry weight (38.83 g) and
firmness (0.85 kg/cm²), while effectively reducing respiration (11.11 mg CO2/g/h)
and ethylene release (1.91 μl/kg/h). Additionally, soluble sugar and starch levels
were enhanced, contributing to better flavor and nutritional value. The findings
suggest that optimizing the combination of KMnO4 and activated carbon can substantially
improve postharvest preservation strategies for papaya, benefitting growers and
consumers alike.
