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Author: search.filters.author.Boonyaritthongchai, PanidaSubject: search.filters.subject.Physicochemical quality

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    Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion
    (2018-06-01)
    Supapvanich, Suriyan
    ;
    Mitsang, Preyanuch
    ;
    Youryon, Pannipa
    ;
    Techavuthiporn, Chairat
    ;
    Boonyaritthongchai, Panida
    Physicochemical quality and bioactive compounds of ‘Taaptipjaan’ wax apple (Syzygium samarangenese) that were immersed in 0, 0.5 and 1.0 mM salicylic acid (SA) for 30 min and then stored at 12 ± 1 °C for 9 days were investigated. SA had no effect on the colour of fruit skin, total soluble solids, total acidity, total sugars, ascorbic acid (AsA) and anthocyanin contents but could help maintaining the firmness of the fruit. Antioxidant activity, total phenols, total flavonoids and antioxidant enzymes activities such as peroxidase and catalase were enhanced by SA. The SA immersion at the concentration of 0.5 mM effectively maintained firmness and visual appearance without causing any shrinkage on the fruit top and skin pitting and enhanced the bioactive compounds greater than 1.0 mM SA immersion. The evidences suggest that 0.5 mM SA immersion is an effective approach of maintaining quality and enhancing bioactive compounds including the activities of antioxidant enzymes in the fruit during short-term storage.
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    Physicochemical changes of ‘Phulae’ pineapple fruit treated with short-term anoxia during ambient storage
    (2017-08-01)
    Techavuthiporn, Chairat
    ;
    Boonyaritthongchai, Panida
    ;
    Supabvanich, Suriyan
    The effects of short-term anoxia exposure for 16 h on physicochemical changes of ‘Phulae’ pineapple fruit stored at ambient temperature (25 ± 2 °C) were investigated. The respiratory rate of the fruit was induced by the anoxia treatment. However, it retarded the increase in moisture loss and maintained both flesh and pulp colour by inhibiting polyphenol oxidase (PPO) activity of the both tissues. The anoxia exposure delayed the increase in total sugar content and enhanced total ascorbic acid content during storage. The half-cut pineapple fruit showed that the anoxia exposure completely inhibited internal transparency of the flesh tissue adjacent to core during the storage. In conclusion, the short-term anoxia exposure for 16 h maintained postharvest quality, retarded physiological disorder and enhanced nutritional values of the pineapple fruit stored at ambient temperature (25 ± 2 °C).