Study on Quality Parameters and Storage Stability of Mango Coated with Developed Nanocomposite Edible Film

Abstract

Edible films and coating are being widely studied as they have the potential to preserve the fresh produce, and are biodegradable. Taking this into account the aim of this study was to develop and evaluate the film properties such as thickness, percentage transmittance, mech. properties such as percentage elongation and tensile strength, and sealability of the nanocomposite edible films based on aloe vera gel, glycerol and nanoparticles solution After this all the film formulations were applied as a coating of Mango (Mangifera indica L.) and stored for 9 days at room temperature The effect of both concentration of glycerol and nanoparticles solution (in edible coating) on the quality parameters of coated Mangoes such as percentage weight loss, titrable acidity, ascorbic acid content, TSS and pH was studied during storage. Results showed that the glycerol and ZnO nanoparticles solution concentration significantly affected all the film properties and all the quality parameters of Mango during storage.