Preserving Climacteric Fruits by Ripening Hormone Oxidation using nano-KMnO4 Confined within Nanoporous Carbon
Keywords:
ethylene, fruit preservation, gas solid reactions, potassium permanganate
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.References
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2. Azad, M.I., Mortuza, M.G., Nahar, N.A., Huq, S., Alam, M.A. (2016). “Effect of potassium permanganate on physico- chemical changes and shelf life of mango (Mangifera indica L.)”, Agric., 6, 54–59
3. Beaudry, R.M., Paz, N., Black, C.C., Kays, S.J. (1987). "Banana ripening: implications of changes in internal ethylene and CO2 concentrations, pulp fructose2,6-bisphosphate concentration, and activity of some glycolytic enzymes", Plant Physiol., 85, 277–282.
4. Goldnik E., Turek, T. (2016). "Removal of hydrogen sulfide by permanganate based sorbents: Experimental investigation and reactor modeling", Chem. Eng. Sci., 151, 51–63
5. Gubbins, K.E., Long, Y., Śliwinska-Bartkowiak, M. (2014). "Thermodynamics of confined nano- phases", J. Chem. Thermodyn., 74, 169–183.
6. Hernandez, A.B., Serrano, E.P., Del Rosario, E.J. (2007). “Kinetic studies of ethylene oxidation by potassium permanganate adsorbed on rice hull ash, lahar ash or coconut coir dust”, Philipp. Agric. Sci., 90, 28–39.
7. Knorr, T., Kaiser, M., Glenk, F., Etzold, B.J.M. (2012). "Shrinking core like fluid solid reactions — A dispersion model accounting for fluid phase volume change and solid phase particle size distributions", Chem. Eng. Sci., 69, 492–502
8. Levenspiel, O. (1999a). Fluid-Particle Reactions: Kinetcis, Chemical Reaction Engineering, 3rd ed., New York, U. S. A.
9. Levenspiel O. (1999b). Solid Catalyzed Reactions, Chemical Reaction Engineering, 3rd ed., New York, U. S. A.
10. Napitupulu B. (2016). "Kajian Beberapa Bahan Penunda Kematangan Terhadap Mutu Buah Pisang Barangan Selama Penyimpanan", J. Hortik., 23, 263–275
11. Platt, G.C. (2017). Food Packaging, Food Science and Technology 2nd ed., Hoboken, New Jersey, U. S. A.
12. Prabawati, S., Suyanti, Setyabudi, D.A. (2008). Teknologi Pascapanen dan Teknik Pengolahan Buah Pisang, Balitbangtan, Bogor, Indonesia.
13. Prasetyo, I., Mukti, N.I.F., Fahrurrozi, M., Ariyanto, T., (2018). “Removing ethylene by adsorption using cobalt oxide-loaded nanoporous carbon”, AJChE., 18, 9–16.
14. Prasetyo, I., Mukti, N.I.F., Ariyanto, T. (2019). “Ethylene adsorption using cobalt oxide-loaded polymer-derived nanoporous carbon and its application to extend shelf life of fruit”, Molecules. 24, 1507
15. Prasetyo, I., Rochmadi, Wahyono, E., Ariyanto, T. (2017). “Controlling synthesis of polymer-derived carbon molecular sieve and its performance for CO2/CH4 separation”, Eng. J., 21, 83–94
16. Martínez-Romero, D., Bailén, G., Serrano, M., Guillén, F., Valverde, J.M., Zapata, P., Castillo, S., Valero., D. (2007). “Tools to maintain postharvest fruit and vegetable quality through the inhibition of ethylene action: A review”, Crit. Rev. Food Sci. Nutr., 47, 543–560.
17. Gomez-Serrano, V., Acedo-Ramos, M., Lopez-Peinado, A.J., Valenzuela- Calahorro, C. (1997). "Treatment of activated carbon with H2O2. Effect on the porous texture", Adsorpt. Sci. Technol., 15, 91–97.
18. Silve, D.F.P., Salomão, L.C.C., Siqueira, D.L., Cecon, P.R., Rocha, A. (2009). "Potassium permanganate effects in postharvest conservation of the papaya cultivar Sunrise Golden", Pesqui. Agropecuária Bras., 44, 669– 675.
19. Wabali, V.C., Esiri, A., Zitte, L. (2017). “A sensory assessment of color and textural quality of refrigerated tomatoes preserved with different concentrations of potassium permanganate”, Food Sci. Nutr., 5, 434–438.
Published
2019-06-30
How to Cite
Hernando, A., Ariyanto, T., & Prasetyo, I. (2019). Preserving Climacteric Fruits by Ripening Hormone Oxidation using nano-KMnO4 Confined within Nanoporous Carbon. ASEAN Journal of Chemical Engineering, 19(1), 54-65. Retrieved from https://journal.ugm.ac.id/v3/AJChE/article/view/9080
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