<![CDATA[Banana (Musa sp.) is one of Indonesia’s leading fruit commodities, contributing substantially to both domestic consumption and international trade. This study aimed to evaluate the effectiveness of gauze and nylon fibers as wrapping materials for ethylene oxidizing compounds (clay mixed with potassium permanganate, KMnO₄) in extending the shelf life and to determine the quality changes of the oxidizing compound for postharvest of Raja Bulu bananas. The experiment was conducted at the Postharvest Laboratory, Department of Agronomy and Horticulture, Faculty of Agriculture, Bogor Agricultural University from February to March. A completely randomized design (CRD) with combination seven treatments was applied: P1 (control, without wrapping or ethylene oxidizing materials); P2 (gauze + 30 g oxidizing compound: 27.75 g clay + 2.25 g KMnO₄); P3 (gauze + 60 g compound: 55.5 g clay + 4.5 g KMnO₄); P4 (gauze + 90 g compound: 83.25 g clay + 6.75 g KMnO₄); P5 (nylon fibers + 30 g compound: 27.75 g clay + 2.25 g KMnO₄); P6 (nylon fibers + 60 g compound: 55.5 g clay + 4.5 g KMnO₄); and P7 (nylon fibers + 90 g compound: 83.25 g clay + 6.75 g KMnO₄). 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. The wrapping with ethylene oxidizing compounds affected total titratable acidity (TTA) and the total soluble solids (TSS) to total titratable acidity (TTA) ratio at 12 days post-harvest, however did not affected total soluble solids (TSS) and vitamin C content.]]>
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