~ 281 ~ Journal of Pharmacognosy and Phytochemistry 2021; 10(3): 281-287 E-ISSN: 2278-4136 P-ISSN: 2349-8234 www.phytojournal.com JPP 2021; 10(3): 281-287 Received: 13-02-2021 Accepted: 15-03-2021 Umme Seema N College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India MD. Jameel Jhalegar College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India SL Jagadeesh College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India Bhuvaneshwari G College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India Mallikarjun G Awati College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India Tanveer Ahmed College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India Corresponding Author: Umme Seema N College of Horticulture, University of Horticultural Sciences, Bagalkot, Karnataka, India Effect of potassium permanganate and salicylic acid chemicals on the shelf life and quality of sapota ( Manilkara achras ) fruits Umme Seema N, MD. Jameel Jhalegar, SL Jagadeesh, Bhuvaneshwari G, Mallikarjun G Awati and Tanveer Ahmed Abstract The experiment on post-harvest dipping of sapota fruits to increase the shelf life and quality of fruits was done with the different concentrations of salicylic acid and Potassium permanganate (KMnO4) absorbent. The harvested fruits were dipped in 0.5 mM, 1 mM and 1.5 mM of salicylic acid and potassium permanganate (treated fruits packed in CFB boxes and conventional packaging) and evaluated for their effect on physical and chemical characteristics of fruits. Among the two post harvest treatments fruits treated with KMnO4 (packed in CFB box) showed least PLW (11.95 %), respiration rate (68.49 ml CO2 kg- 1 h - 1 ), witnessed higher firmness (54.71 N), showed less spoilage (10.82%), recorded least polygalactouranase (PG) activity (71.57 μg -galatouronic acid-FW g- 1 h- 1 ) and electrolyte leakage (6.20 %) without adversely affecting physico-chemical and organoleptic qualities even up to 8 days of storage while fruits under control were spoiled on the 8 th day of storage. Main objective of the study was to know the response of Potassium permanganate (KMnO4) and salicylic acid on extending the marketability of sapota fruit. Keywords: salicylic acid, Manilkara achras, potassium permanganate, polygalactouranase activity (PG), electrolyte leakage 1. Introduction Sapota (Achras zapota L.), belongs to the family Sapotaceae. It is one of the delicious fruit of humid tropical and sub-tropical regions, native to Central America but now spread to almost all tropical countries of the world. In India, its cultivation was first reported at Maharashtra in 1898. It is also called by other names such as chikku, sapota plum, sapodilla or prickly pear. The fruit when fully riped is delicious and is eaten as dessert fruit, fruit skin can also be eaten since it is richer in nutrients than the pulp. The pulp is also made into Sherbets and Halvas. Fully ripe sapota flesh is honey brown in colour, soft and granular in texture and sweet in taste with a slight astringent flavor. Latex is also tapped from the bark for chuckle gum, the base for chewing gum. Sapota fruit is a good source of digestible sugar, which ranging from 12 to 20 per cent and minerals such as iron and calcium (Bose and Mitra, 1990) [4] . The fruits have an appreciable amount of protein, fat, fibre, calcium, phosphorus, iron, carotene and vitamin C (Shanmugavelu and Srinivasan, 1973) [17] . Further it is also used for many indigenous medicines because of the tannin content present in it, young fruits are boiled and the decoction is consumed to stop diarrhea. An infusion of the young fruits and the flowers is drunk to relieve pulmonary The irreversible first step of senescence is ripening. The most characteristic change that fruits witness during ripening is softening or loss of firmness of skin and flesh, which is a due to cell wall and middle lamellae degradation making the fruit palatable. Ethylene is the hormone responsible for triggering and coordinating ripening events in climacteric fruits. The level of ethylene production in sapota fruits increased slowly from the beginning of ripening and reached its peak, which was followed by a decline (Selvaraj and Pal, 1984) [15] . Sapota being a very high ethylene evolving fruit, perishable in nature due to its high respiration rate and faster softening. Extension of shelf life can be made possible by reducing the rate of transpiration, respiration, ethylene evolution, which may be achieved by proper storage and by post harvest practice, treatments like best packing material, skin coating and treatment with novel chemicals. Various chemicals have been used to delay ripening process, to reduce post harvest losses to maintain the colour and quality of the fruit. These chemicals act as barrier for respiration, transpiration, arrest the growth and ultimately lead to an increased shelf life and maintain the marketability of the fruit for a longer period.