Effect of Maturity Stages and Post Harvest Treatments of Potassium Permanganate on Physical Properties of Banana Deshmukh K. R., Dahale M. H., Deshmukh S. D. Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola-444104, MS Online published on 15 December, 2016. Abstract An experiment was conducted at Post Harvest Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of maturity stages and post harvest treatments of potassium permanganate on shelf life (physical properties) of banana and to find out the suitable maturity stage and concentration of potassium permanganate for enhancing the shelf life of banana. The experiment was laid out in Factorial Completely Randomized Design with two factors, maturity stages with two levels viz. Matured fruit (The ridges on the skin change from angular to round), Half matured fruit (The ridges on the skin slightly change from angular to round) and Potassium Permanganate concentrations with three levels viz. Untreated, KMnO4 0.5% concentration, KMnO4 1% concentration with six treatment combinations replicated four times. In respect of among different Potassium Permanganate concentrations, KMnO4 1% concentration found maximum length of fruit, girth of fruit, weight of fruit, minimum physiological loss in weight and fruit decay. The combined effect of maturity stages and different Potassium Permanganate concentrations indicates that, banana fruits treated with half matured stage and KMnO4 1% concentration recorded significant performance for length of fruit, weight of fruit, physiological loss in weight. Top Keywords Banana, KMnO4, Fruit length, PLW. Top |