* Corresponding Author
Preserving Climacteric Fruits by Ripening Hormone Oxidation using nano-KMnO4 Confined within Nanoporous Carbon
https://doi.org/10.22146/ajche.50875 Addo Hernando(1), Teguh Ariyanto(2), Imam Prasetyo(3*)
(1) Department of Chemical Engineering, Universitas Gadjah Mada, Jl Grafika 2, 55281 Yogyakarta, Indonesia
(2) Department of Chemical Engineering, Universitas Gadjah Mada, Jl Grafika 2, 55281 Yogyakarta, Indonesia; The Carbon Material Research Group, Department of Chemical Engineering, Universitas Gadjah Mada, Jl Grafika 2, 55281 Yogyakarta, Indonesia
(3) Department of Chemical Engineering, Universitas Gadjah Mada, Jl Grafika 2, 55281 Yogyakarta, Indonesia; The Carbon Material Research Group, Department of Chemical Engineering, Universitas Gadjah Mada, Jl Grafika 2, 55281 Yogyakarta, Indonesia
(*) Corresponding Author
Abstract
Climacteric fruits naturally can be over-ripened because of ripening hormone composed of ethylene gas. Removal of ethylene gas by potassium permanganate (KMnO4) has successfully preserved the fruit, but there is still a room for improvement through nano-confinement process. This study was conducted to compare the ethylene oxidation rate and fruit preservation ability of KMnO4 and nano-KMnO4. Ethylene oxidation experiment was conducted in a gas-tight vial filled with ethylene gas (~20%v) and either KMnO4 or nano-KMnO4. Ethylene gas concentration inside the vial was periodically measured using gas chromatography (GC). The result revealed that ethylene oxidation rate by nano-KMnO4 is higher than KMnO4. The ethylene oxidation rate kinetic was modeled with a gas-solid reaction model, which is fundamentally more accurate than first-order reaction model. Fruit preservation experiment was conducted in sealed containers filled with banana (Musa acuminata) samples and either KMnO4 or nano- KMnO4, and stored at room temperature. The result revealed that banana preservation duration by nano-KMnO4 is remarkably longer than KMnO4, where unpreserved fruit was ripened after 7 days and fruit preserved by KMnO4 and nano-KMnO4 were ripened after 13 and 16 days respectively.
Keywords
Ethylene, Fruit preservation, Gas-solid reactions, Potassium permanganate
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DOI: https://doi.org/10.22146/ajche.50875
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