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Efficacy of Sweet Basil Oil-chitosomes in Disease Suppression and Antioxidant (Enzymatic and Non-enzymatic) Responses in ‘Nam Dok Mai No. 4’ Mangoes during Shelf Life
(2026-01-01)
Techavuthiporn, Chairat
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Suo, Xiaoyu
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Wannasawad, Kittikoon
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Thaisamak, Phirunrat
;
Supapvanich, Suriyan
This study investigated the effects of chitosomes, sweet basil oil, and sweet basil oil-chitosomes on oxidative stress and disease resistance in ‘Nam Dok Mai No. 4’ mangoes stored at room temperature (27 ± 2°C) for 8 days. Untreated fruits developed disease rapidly, with incidence reaching 100% by day 6, while all treatments delayed symptom development. Notably, sweet basil oil-chitosomes completely suppressed disease throughout storage. Hydrogen peroxide (H<inf>2</inf>O<inf>2</inf>) levels increased sharply in control and chitosome-treated fruits, while sweet basil oil and its encapsulated form significantly reduced H<inf>2</inf>O<inf>2</inf> accumulation, with the encapsulated treatment maintaining the lowest levels in both peel and pulp. Both treatments slowed a decline in total phenolic content and ascorbic acid, with sweet basil oil-chitosomes offering the most effective preservation. Antioxidant enzyme activities (catalase and ascorbate peroxidase) were lowest in controls, moderately increased by chitosomes, and strongly enhanced by sweet basil oil. The encapsulated treatment showed the highest enzyme activities, with 4.02- and 8.02-fold increases in peel, and 10.8- and 4.96-fold increases in pulp. Pearson’s correlation indicated that sweet basil oil-chitosomes most effectively stabilized the antioxidant network and minimized oxidative stress, followed by chitosomes and free basil oil, while the control exhibited the weakest defense, consistent with its higher anthracnose susceptibility. Principal component analysis further confirmed that sweet basil oil-chitosomes offered the greatest protection by sustaining both enzymatic and non-enzymatic antioxidants. These results demonstrate that sweet basil oil-chitosomes, as an innovative nanocarrier delivery system, offer a promising natural strategy for enhanced postharvest disease management and quality preservation in mangoes.
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Comparison of calcium gluconate and calcium chloride immersions on physicochemical quality of green Thai peppers during cold storage
(2024-06-01)
Supapvanich, S.
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Kedbanglai, P.
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Techavuthiporn, C.
The efficiency of calcium gluconate (Ca-G) immersion on postharvest quality improvement of green Thai peppers compared with CaCl<inf>2</inf> and water immersions during cold storage was investigated. The green Thai peppers were dipped in 1% Ca-G, 1% CaCl<inf>2 </inf>and water (control) for 15 min and then stored at 13°C and 85% RH. Ca-G immersion could better maintain the visual appearance than CaCl<inf>2</inf> and water immersions, consequently. The increased weight loss was delayed by both calcium immersions. Ca-G immersion maintained the fruit greenness and chlorophyll content better than CaCl<inf>2</inf> and water immersions, consequently. Both calcium immersions enhanced antioxidant activity and bioactive compounds (total phenols and ascorbic acid) content more than control treatment. Interestingly, the antioxidant activity and bioactive compounds content of Ca-G treated fruits were higher than those of CaCl<inf>2</inf> treated fruits. In conclusion, 1% Ca-G immersion is a potential alternative calcium treatment that maintains postharvest quality and enhances the nutritional values of the green Thai pepper when compared to CaCl<inf>2</inf> immersion.
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Postharvest UV-C Treatment Affects Bioactive Compounds and Maintains Quality of Okra (Abelmoschus esculentus L.) during Storage
(2024-01-01)
Techavuthiporn, Chairat
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Jarerat, Amnat
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Singhkai, Chonlada
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Nimitkeatkai, Hataitip
The effects of UV-C treatment on physicochemical quality, bioactive compounds and antioxidant activity of okra (Abelmoschus esculentus L.) during storage were investigated. Okra pods were exposed to UV-C irradiation dose at 1.5, 3.0 or 6.0 kJ·m−2 before storage at 10 ± 2°C for 12 days. The results showed that UV-C treatment had a significant effect on okra bioactive compounds, such as ascorbic acid, total phenolic, flavonoid contents and antioxidant activity. The highest values of these compounds were observed in okra treated with 6.0 kJ·m−2 UV-C irradiation. A statistical analysis of the data demonstrated that mucilage had a favorable association with antioxidant capabilities and bioactive substances in response to UV-C treatment. Moreover, UV-C treatment also effectively maintained the quality of okra during storage, as evidenced by lower weight loss and higher firmness without incidence of decay. Therefore, postharvest UV-C treatment can be a potential approach to enhance bioactive compounds and maintain the quality of okra during storage.
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Drying kinetics and mathematical modeling of dried macaroni supplemented with Gac aril
(2023-01-01)
Thuy, N. M.
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Giau, T. N.
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Tai, N. V.
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Minh, V. Q.
Macaroni is dried after being boiled to maintain their quality and extend their shelf life. Evaluation of moisture and nutrient changes aims to provide an overview of the phenomena occurring during the drying process. Thin layer drying kinetics of macaroni supplemented with Gac aril in hot air drying was investigated for temperatures range of 60 to 90ºC with six theoretical models were evaluated. It was observed that the Logarithmic equation gave the best prediction to the drying kinetics evidenced by high coefficient of determination (R2 ranging from 0.98-0.99). The lowest RMSE (0.0103 to 0.0426) and χ2 values (0.0002 to 0.0024) were obtained from the Logarithmic model within the defined temperature range. Diffusivity coefficients of moisture transfer were found ranging from 1.64×10−12 to 2.31 ×10−12 m2s−1 with activation energy was determined at 11.81 kJ.mol−1. Drying at 80ºC for 9 hours was selected for this product, the degradation kinetics of β-carotene and lycopene in macaroni followed a first-order kinetic model with half-life values were determined.
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Quality Comparison of Naturally and Artificially Ripened ‘Monthong’ Durian (Durio zibethinus) Fruits Harvested at Various Maturity Stages
(2022-02-08)
Youryon, Pannipa
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Supapvanich, Suriyan
The effects of artificial and natural ripening approaches on the quality of ‘Monthong’ durians harvested at various maturity stages were investigated. The fruits were harvested at the maturity stages of 110 (~ 80% maturity), 115 (~ 85% maturity) and 120 (~ 90% maturity) days after anthesis (DAA) and were then artifically ripened by smearing ethephon on peduncle cut surfaces, or were allowed to naturally ripen at room temperature (28±2°C). The ripening period and quality of the ripened durians were determined and compared with the tree-ripened durians (130 DAA). The fruits harvested at 110, 115 and 120 DAA fruits were naturally ripened on days 9, 6 and 4, respectively, after harvesting. All fruits treated with ethephon had ripened on 3 days. Durians at more mature stages had higher pulp yellowness and carotenoid content while the ripening approach had no influence on both parameters. Pulp firmness of naturally ripened durians was lower than artifically ripened fruits. The starch content of the130 DAA fruits was high and similar to durians harvested at 120 DAA, after ripening. The tree-ripened durians had the highest soluble solids content (SSC) and total sugars contents (TSC). The values of SSC and TSC of naturally ripened fruits were higher than those of artificially ripened fruits. Durians harvested at more maturity had higher antixodant capapcity compared to yourger durians. Natural ripening induced antioxidants more than artifical ripening. In conclusion, artificial ripening hastened the ripening period, and the quality of 120 DAA durians after ripening was close to that of 130 DAA fruit.

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