Based on this research, it turns bananas Mas require ethylene absorbent substance and should be stored in refrigeration units for durability remain green until 6 weeks. Various forms of ethylene absorbers that have been tried, such as block vermiculate and cement mixture with a ratio of 3: 1 are dipped in a solution of KMn04, or blocks a mixture of cement slabs and solution dyed KMn04.
Besides an absorbent substance called purafil (KMn04 alkalis with silicates) was able to absorb the whole of ethylene released by bananas stored in a sealed polyethylene bag. In Ambon banana preservation research conducted using KMnO4 1.5 percent with storage for 14 days produce quality bananas still baik.Penggunaan KMn04 deemed to have the greatest potential for KMn04 is not evaporate so it can be stored adjacent to the fruit without damaging the fruit.
Preservation method with KMnO4 or PK can be done by soaking pumice in KMnO4 saturated solution for 30 minutes, then dried until completely dry. Pumice stone is then covered with filter cloth (1-3 stones per pack). Furthermore, bananas cut from their stems, each 2-3 finger banana, then washed clean in dry.
Bananas and pumice is placed in a container sautu (try both not touch), then cover with wrapping film and reheat briefly until the film is taut. The upper part of the film dilibangi with needles every 2 cm for ventilation. Storage can be done at room temperature or cold temperature of 14 ° C (eg bananas) and refrigeration temperature or 4 ° C for paprika. Observation to see how long the fruit can be preserved its freshness can be done to change the weight, color and hardness once every 2 days.
a. Pickling with Samper Fresh
Pickling process with fresh Samper Samper performed by preparing fresh emulsion concentration of 0.6% to 4%. Furthermore, bananas and peppers that have been washed and dried, put in fresh Samper emulsion ± 1 minute, then drained and allowed to dry layer. Bananas placed in a styrofoam tray, then coated with wrapping film and reheat briefly until the film is taut. Punch a hole through the top film with a needle every 2 cm for ventilation.
Storage can be done at room temperature or cold temperatures 14 0 C (eg bananas) and a temperature of 40C for a refrigeration or paprika. Observation to see how long the fruit can be preserved its freshness can be done to change the weight, color and hardness once every 2 days.
b. Immersion with a solution of CaCl2
Pickling process with CaCl2 solution is done by placing the fruit and vegetables in a wire basket, then dip them in a solution of CaCl2 (at concentrations of 4 and 8%) for 30-60 seconds. The next ingredient is appointed and drain on a rack draining the blown dry air, so that the coating evenly on the entire surface of the skin and then stored at room temperature and in the refrigerator.
Observation of the color, texture, material appearance, weight loss, changes in pH and dissolved solids todal can be done every week for 4 weeks. As a comparison could be done also storage of untreated as a control.