Ethylene Oxidizing Wrappers for Postharvest Storage of Raja Bulu Banana: Non-Destructive Assessment of Shelf Life and Quality

Erik Mulyana

doi:10.62951/botani.v3i2.588

Authors

Erik Mulyana IPB University

DOI:

https://doi.org/10.62951/botani.v3i2.588

Keywords:

Ethylene Oxidizing Compounds, Fruit, KMnO₄, Shelf Life, Wrapping Materials

Abstract

This study aimed to test the effectiveness of gauze and nylon fiber wraps containing ethylene oxidizing compounds, namely clay mixed with potassium permanganate (KMnO₄), in extending the shelf life of Raja Bulu bananas (Musa sp., AAB Group). The experiment was conducted at the Postharvest Laboratory, Department of Agronomy and Horticulture, Faculty of Agriculture, Bogor Agricultural University, from February to March. A randomized complete design (RCD) with seven treatments was applied: P1 as control without wrapping or oxidizing materials; P2, P3, and P4 using gauze with 30, 60, and 90 g oxidizing compounds; and P5, P6, and P7 using nylon fibers with 30, 60, and 90 g oxidizing compounds. Each compound consisted of clay and KMnO₄ in predetermined proportions. The results showed that the longest shelf life, reaching 14 days, was obtained from P5 treatment, where the bananas remained edible. Similar results were observed in P3 and P4 gauze treatments, while bananas in P1 and P7 spoiled after nine days. Wrapping with ethylene oxidizing compounds reduced fruit weight loss during 3–12 days of storage, with P5 showing the lowest loss after 12 days. However, the treatments did not affect the skin color scale index, fruit flesh-to-skin ratio, edible portion, or skin firmness. Overall, ethylene oxidizing wraps extended banana shelf life by up to five days compared with the control. Nylon fiber wrapping with 30 g oxidizing compound is recommended for Raja Bulu banana storage. This treatment offers a practical and low-cost postharvest technology for maintaining banana quality during short-term distribution processes.

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