Paper Title
Effect of Different Weight Percentage of Zinc Oxide Nanoparticles to Extend Shelf Life of Mango

Mangoes are among the most popular tropical fruits. However, mango fruit is susceptible to various diseases especially to anthracnose disease caused by the fungus Collectotrichumgloeosporioides. To control anthracnose disease usually used fungicides such as prochloraz and mancozeb. Fungicide-resistant strains occur when fungicides are used frequently for long periods. Morever, consumers are currently concerned the risk of chemical residue on fruits. Recently, many researchers have attempted to replace into alternative and safer technologies. In this research, the effect of different weight percentage of zinc oxide nanoparticles (From 0 to 1.0%) with corn starch content were determined. The analysis involved in determining the quality of mango including weight loss, moisture content, pH level, titratable acidity, citric acid and Brix analysis. The percentage of ZnO nanoparticles is varied to observe the different effect of inhibition process. The samples were observed in periodical time (day). The black spot grows on mango use as indicator of fungal grow. The percentage area of black spot can be represented to show the extended of shelf life. There were a few characterization techniques used determine the presence of ZnO NPs on the sample such as FESEM, FTIR and XRD characterization. The results proposed that sample with 0.6% of ZnO NPs was the optimum weight % that can be used to extend the shelf life of mango. Keywords - Nanocoating; Zn Oxide nanoparticles; Food; Agriculture; Mango; Tapioca Flour