Effects of storage temperature on shelf-life of mango coated with zinc oxide nanoparticles / Nur Syazwani Abdul Malek … [et al.]

• Main Authors: Abdul Malek, Nur Syazwani, Rosman, Nurfarhana, Mahmood, Mohamad Rusop, Khusaimi, Zuraida, Asli, Noor Asnida
• Format: Article
• Language: English
• Published: Faculty of Applied Sciences 2020
• Subjects: Nanostructures; Heat
• Online Access: http://ir.uitm.edu.my/id/eprint/47115/1/47115.pdf; http://ir.uitm.edu.my/id/eprint/47115/

Effect of different storage temperatures on physical and physiological changes of Golden Lily mango was investigated. Zinc oxide (ZnO) nanoparticles edible coating was prepared by sol-gel method and Golden Lily mangoes were dipped in the solution and stored at different (32 ℃, 27 ℃ and 5 ℃) temperatures for 7 days. The mangoes were characterized by Field Emission Scanning Electron Microscopy (FESEM), Energy Dispersive X-ray Spectroscopy (EDX), Fourier-transform Infrared Spectroscopy (FTIR) and X-ray Diffraction (XRD) after 7 days of storage. Both the analysis of FESEM and EDX revealed the highest volume ratio of ZnO nanoparticles with a homogeneous dispersion throughout the mango peel surface is at 5 ℃. FTIR spectra revealed the absence of Zn–O bonding as metal oxides absorption is expected to be in the region below 700 cm-1 . The mangoes stored at 5 ℃ delayed ripening, slowed down weight loss and found to be firmer than mangoes stored at 32 ℃ and 27 ℃.