Int.J.Curr.Microbiol.App.Sci (2019) 8(4): 2899-2935 2899 Original Research Article https://doi.org/10.20546/ijcmas.2019.804.339 Study on Quality Parameters and Storage Stability of Mango Coated with Developed Nanocomposite Edible Film Praveen Kumar Dubey 1 , Rama Nath Shukla 1 , Gaurav Srivastava 2 , Atul Anand Mishra 1 and Ashutosh Pandey 1 1 Department of Food Process Engineering, Vaugh Institute of Agriculture Engineering and Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, SHUATS University P.O Naini, Allahabad, U.P-211007, India 2 Department of Biotechnology, Institute of Engineering and technology, Bundelkhand University, Jhansi, U.P-284128, India *Corresponding author ABSTRACT Introduction India is a cultivar of varieties of fruits, where Mango is grown almost in all the states of India. Uttar Pradesh tops the list of mango producing states. Other major producing states are Andhra Pradesh, Maharashtra, Karnataka, Bihar and Gujarat. Rest of the states has quite less production. These days, people are more conscious about their health and are aware of the importance of including fruits in their diet. Fruits are an important part of a healthy diet. Fresh fruit help to cleanse the body and easy to digest. Fresh fruits are more healthier than processed any kind of juice. Because processed juice is just as unhealthy as a sugary drink. Usually processing juice methods, it removes the flavor and by adding preservatives, which are not good for health. Fruit juice contains no fiber and is very high in sugar. That is the one of reason for gaining weight in children. But 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, mechanical 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. Keywords Mangifera indica L., Nanocomposite edible film, edible coating, glycerol, Nanoparticles solution Accepted: 20 March 2019 Available Online: 10 April 2019 Article Info International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 04 (2019) Journal homepage: http://www.ijcmas.com