North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

The manufacturers cite zeolite as the "natural clay" they use.  The zeolite
is treated with KmnO4.    
It sounds very thrifty to use the KMnO4 rather than buy the products, and it
should be easy to re-fill or make your own ethylene absorbers.  You still
might want to mix it with zeolite for the odor-absorbing and
humidity-evening properties, but I think the permanganate's going to make by
far the biggest difference.
The bags do seem useful, though - a lot of produce keeps longer wrapped in
plastic; with permeated bags would work to preserve your produce by more
than one method.  
As far as how much to use, the ethylene-absorbing egg manufacturers say they
use zeolite containing 6% KMnO4.
Your saucer method sounds much more cost-efficient for protecting a quantity
of produce.
Thanks for the info!

~ Stephen



-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of ADAMSON, Karl
Sent: Monday, October 13, 2008 3:42 PM
To: nafex@lists.ibiblio.org
Subject: Re: [NAFEX] Extending fruit storage life [SEC=UNCLASSIFIED]

I don't know how the bags work but the other products I've seen are just
clay impregnated with potassium permanganate (Condies crystals).  In
Australia you can get permanganate from the chemist or outdoor stores as
its used for sterilising water or for making antiseptic baths.

I put a saucer of it in my apple fridge to absorb ethylene. Lasts a long
time and goes brown slowly as it absorbs ethylene.  To check its still
good take a little and dissolve it in water if its still purple its
still good.

Karl


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