Comparative study on physicochemical properties of ZnO-starch nanocomposite on waterlily mango (Mangifera Indica) to inhibit anthracnose disease / Nurfarhana Rosman

• Main Author: Rosman, Nurfarhana
• Format: Thesis
• Language: English
• Published: 2020
• Subjects: Organic chemistry
• Online Access: https://ir.uitm.edu.my/id/eprint/57225/1/57225.pdf; https://ir.uitm.edu.my/id/eprint/57225/
• Institution: Universiti Teknologi Mara

Anthracnose disease appears on skin mango can affects mango quality during post- harvest can be reduced by coating treatment with zinc oxide. This coating project aim to increase shelf life of mango which is reduce appearance anthracnose disease, maintain moisture content and their marketable quality. Mango has been coated with ZnO-starch with different set parameter studied, different size of zinc oxide specifically 10-30 nm and 60-100 nm , different concentration (control, 0.5 M, 1.0 M, 1.5 M, and 2.0 M) of ZnO-starch and different storage temperature (50C, 270C, and 320C) were varied. This can be achieved by reducing anthracnose disease, maintaining the quality, and increasing shelf life of mango. Starch as a thickening agent and acts as a permeable barrier for the gas exchange was mixed with ZnO NP homogeneously and serve as coating treatment on mango during storage time for 7 days. The physicochemical properties of mango after coating treatment were studied for their weight loss, moisture content, total soluble solids (TSS), pH, and titratable acidity (TA) analysis and texture profile analysis (TPA). Morphological and confirmation of zinc oxide nanoparticle have been identified using FESEM and EDX respectively, homogeneity dispersion of zinc oxide nanoparticle in mango coating was characterized by FTIR and crystallinity properties by XRD. The longest shelf life of mango was found in coating size between 10-30 nm ZnO NP and 1.5 M ZnO-starch solution. Furthermore, the physicochemical analyses have confirmed the coating ability of ZnO in prolonging the shelf life of Water Lily mango at a temperature below 5 °C.