Towards Sustainable Postharvest Management: Extending Shelf Life of Banana (Musa Acuminata × Balbisiana) with Potassium Permanganate and Salicylic Acid

This study explores the effects of postharvest treatments on the quality and sensory acceptability of banana (Musa acuminata × balbisiana) fruits. The bananas were treated with salicylic acid (SA), potassium permanganate (KMnO₄), and a combination of both KMnO₄ and SA to delay ripening and extend shelf life. The objective was to assess the impact of these treatments on various sensory attributes, including color, aroma, sweetness, firmness, and aftertaste. Sensory evaluation revealed that the control (untreated) and SA-treated bananas received significantly higher ratings for color, aroma, sweetness, and firmness compared to the KMnO₄ and KMnO₄+SA treatments. Specifically, the control and SA treatments were favored for their color, with moderate to high liking for sweetness and firmness. The aroma of the control was significantly more favorable than that of the KMnO₄ and KMnO₄+SA treatments, which had a lower sensory score for aroma. Potassium permanganate treatments, while effective in slowing ripening, were less liked for sweetness, firmness, and aftertaste. The aftertaste was particularly less favorable in the KMnO₄ and KMnO₄+SA groups compared to the control. These results suggest that salicylic acid provides a better balance of sensory attributes compared to potassium permanganate in extending the shelf life of bananas. This study offers valuable insights into the potential use of these treatments in the postharvest handling of bananas to improve their shelf life and consumer acceptability. The findings contribute to the growing body of research focused on sustainable agricultural practices and the use of natural plant growth regulators in fruit preservation.