Journal of Food Science and Agricultural Technology (JFAT)
School of Agro-Industry
Mae Fah Luang University

ISSN: 2408-1736


Effect of carboxymethyl cellulose coating containing ZnO-nanoparticles for prolonging shelf life of persimmon and tomato fruit

Mooktida Saekow, Matchima Naradisorn, Wirongrong Tongdeesoontorn, Yasunori Hamauzu


The aims of this study were to investigate the antifungal property of ZnONPs synthesized
from pineapple peel extracts, and to apply carboxymethyl cellulose (CMC) coating combined
with ZnONPs for maintaining of qualities and delaying black spot disease in persimmon
and tomato fruits. ZnONPs was synthesized by mixing 15% (w/v) pineapple peel extract
with 1 M of zinc acetate solution. Nanoparticles were characterized by using the UV
spectrophotometric method and the result showed the UV absorption peak of ZnONPs at
370 nm. The antifungal activity of ZnONPs in various concentration (0, 5, 10, 20 and 40
% w/v) was studied by disk diffusion method. The minimal inhibitory concentration of
ZnONPs against Alternaria alternata was 20% (w/v). The effect of CMC coating combined
with ZnONPs on persimmon and tomato quality factors such as water loss, firmness,
respiration rate, total phenolic compounds, ascorbic acid and disease severity during
storage were investigated. The results showed that the application of coating with CMC and
CMC + ZnONPs in persimmon and tomato reduced weight loss and respiration rate, increased
fruit firmness and antioxidant compounds when compared with control during storage
time. The CMC + ZnONPs coating effectively delayed the disease severity in the inoculated
persimmon and tomato.

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