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Author: search.filters.author.Boon-Ek, YaowapaHas files: No

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    Ultraviolet-C treatment maintains physicochemical quality of water bamboo (Zizania latifolia) shoots during postharvest storage
    (2019-06-01)
    Wen, Bo
    ;
    Cheng, Zechao
    ;
    Hu, Yanmei
    ;
    Boon-Ek, Yaowapa
    ;
    Wongs-Aree, Chalermchai
    Ultraviolet-C (UV-C) treatment has been used as a method to maintain postharvest quality for many kinds of fruits and vegetables. In this study, we investigated the effects of UV-C treatment on physicochemical changes in water bamboo shoots (WBS) during storage. WBS were treated with UV-C at the doses of 0 (control), 1.06, 2.12, 3.18, 4.24, 5.30, and 6.36 kJ m <sup>−2</sup> at 20 °C ± 2 °C for 2 d. The increase in greenness of WBS was inhibited by all UV-C treatments, but the 4.24 kJ m <sup>−2</sup> UV-C treatment maintained lightness and whiteness index values of WBS better than other treatments. Thus, the 4.24 kJ m <sup>−2</sup> UV-C treatment was selected for use to determine the physicochemical quality of WBS during refrigeration at 10 °C. The UV-C treatment retarded the increases in greenness, chlorophyll a, chlorophyll b, and total chlorophyll content, resulting in maintenance of the whiteness index and colour attributes. It also prevented toughness by retarding lignin increase during storage. Moreover, it induced antioxidant activities and bioactive compounds, especially total phenol, and maintained the activities of antioxidant enzymes such as phenylalanine ammonia lyase and catalase during storage. However, the UV-C treatment did not affect ascorbic acid content and the activities of ascorbic acid peroxidase and guaiacol-peroxidase. These results indicated that UV-C treatment at the dose of 4.24 kJ m <sup>-2</sup> is a potential alternative for maintaining physicochemical quality and improving the nutritional quality of WBS during storage.
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    Effect of honey and calcium dips on quality of fresh-cut nectarine (Prunus persica L. Batsch)
    (2018-04-01)
    Wen, Bo
    ;
    Wu, Xiaozhen
    ;
    Boon-Ek, Yaowapa
    ;
    Xu, Lan
    ;
    Pan, Haifa
    The effects of calcium chloride (CaCl<inf>2</inf>) and honey dips were investigated on the quality of fresh-cut nectarines. Nectarine fruit samples at the commercially ripe stage were wedged and then dipped in distilled water, 50% honey, 1% CaCl<inf>2</inf> or 1% CaCl<inf>2</inf> combined with 50% honey solutions, followed by storage at 4 ± 0.5 °C and 90 ± 2% relative humidity for 7 d. The following parameters were investigated during storage: firmness, total soluble solids (TSS), superficial color, color darkening score and index, total phenols content and the enzyme activities of peroxidase and polyphenol oxidase (PPO). CaCl<inf>2</inf> and CaCl<inf>2</inf> + honey solution dips improved the texture and maintained the TSS content. Honey and CaCl<inf>2</inf> + honey suppressed an increase in the color difference. Minor changes were found in color attributes (lightness (L*), hue and chroma values), color darkening, total phenols content and PPO activity during storage. CaCl<inf>2</inf> + honey maintained the quality of the nectarines by delaying color change and firmness loss.