000			02829ntm a2200349 i 4500
003			MY-KuUP
005			20260610124409.0
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007			ta
008			260610t20242024my a|||fr|||| 000 0 eng d
020			_aTHE0010577 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .A33 2024 r Bc.
100	0		_aMuhammad Adam Daniel Bin Amat Kamal, _eauthor.
245	1	0	_aCharaceristics and stability of chitosan-based fruit coating polymer in the presence of moringa oleifera / _cMuhammad Adam Daniel Bin Amat Kamal
264		1	_aKuantan, Pahang : _bUMPSA , _c2024
264		4	_c© 2024
300			_av, 43 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Chemical and Process Engineering Technology
502			_aFinal Year Report (Bachelor of Chemical Engineering Technology) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2024
504			_aInclude bibliographical reference
520	3		_aPost-harvest management losses present significant issues for the farming industry, specifically when it comes to sensitive fruits and vegetables that have a short shelf life. Much recent research has examined the efficacy of edible fruit wrappings and extending of tropical fruit shelf life in Malaysia to resolve this problem. The ingredient that used to extend the self-life was moringa oleifera because moringa possesses antibacterial qualities, combining chitosan nanoparticles (CH-TPP) with moringa (MO) has shown promise in lowering fruit respiration rates and the growth of bacteria. One formulation with 1% w/v moringa exhibited superior ability to preserve post-harvest banana quality over 12 days by limiting weight loss, lowering total soluble solids (TSS), and reducing surface browning compared to other coatings. The dipping method is employed to apply the formulation solution. The whole object gets soaked in the solution when using the dipping method. The single-layer and double-layer dipping coating methods are used in this investigation. Analyses also found this formulation had the smallest nanoparticle size (3.1 nm) and evidence of strong intermolecular bonding. The purpose is to identify the development of chitosan TPP fruit coating with the presence of moringa on fruit shelf life and quality. These results highlight the potential of a CH-TPP plus 1% moringa coating to extend banana shelf life during transport and storage, helping reduce food losses.
610	2	0	_aFaculty of Chemical and Process Engineering Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/47380
942			_2lcc _cPSM
999			_c104964 _d104970