Effects of storage temperature on shelf-life of mango coated with zinc oxide nanoparticles / Nur Syazwani Abdul Malek ... [et al.]
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 ℃) temperat...
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| Format: | Book |
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Faculty of Applied Sciences,
2020.
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| LEADER | 00000 am a22000003u 4500 | ||
|---|---|---|---|
| 001 | repouitm_47115 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Abdul Malek, Nur Syazwani |e author |
| 700 | 1 | 0 | |a Rosman, Nurfarhana |e author |
| 700 | 1 | 0 | |a Mahmood, Mohamad Rusop |e author |
| 700 | 1 | 0 | |a Khusaimi, Zuraida |e author |
| 700 | 1 | 0 | |a Asli, Noor Asnida |e author |
| 245 | 0 | 0 | |a Effects of storage temperature on shelf-life of mango coated with zinc oxide nanoparticles / Nur Syazwani Abdul Malek ... [et al.] |
| 260 | |b Faculty of Applied Sciences, |c 2020. | ||
| 500 | |a https://ir.uitm.edu.my/id/eprint/47115/1/47115.pdf | ||
| 520 | |a 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 ℃. | ||
| 546 | |a en | ||
| 690 | |a Nanostructures | ||
| 690 | |a Heat | ||
| 655 | 7 | |a Article |2 local | |
| 655 | 7 | |a PeerReviewed |2 local | |
| 787 | 0 | |n https://ir.uitm.edu.my/id/eprint/47115/ | |
| 856 | 4 | 1 | |u https://ir.uitm.edu.my/id/eprint/47115/ |z Link Metadata |