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Author: search.filters.author.Boonyaritthongchai, PanidaSubject: search.filters.subject.Quality

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    Melatonin immersion improves postharvest quality and antioxidant capacity of ‘Nam Dok Mai’ mangoes during storage at ambient temperature
    (2025-09-01)
    Sangsuk, Punika
    ;
    Supapvanich, Suriyan
    ;
    Wongs-Aree, Chalermchai
    ;
    Pongprasert, Nutthachai
    ;
    Phakawan, Janejira
    Importance of the work: Quality loss and delays in ripening in mangoes were explored based on melatonin (MT) immersion as a natural, effective postharvest treatment under ambient conditions. Objectives: To evaluate MT efficacy in preserving the quality, delaying ripening and enhancing oxidative stress resistance in mangoes under ambient storage. Materials and Methods: The mangoes were immersed in water (control) or in a solution of 0.5 mM MT for 1 hr and thereafter stored at room temperature for 10 days. Results: Mangoes treated with 0.5 mM MT had nearly 17% and 60% lower respiration rates and ethylene production, respectively, than untreated ones at the climacteric peak during storage, contributing to a slower ripening process and delayed progression of both peel and pulp coloration. In terms of internal quality, MT application effectively slowed the decline in firmness, suppressed the rise in the total soluble solids-to-titratable acidity ratio. In addition, the MT-treated fruits had enhanced antioxidant defense, as shown by elevated activities of superoxide dismutase, catalase and ascorbate peroxidase. These responses were accompanied by significantly lower levels of hydrogen peroxide, malondialdehyde and lipoxygenase activity, suggesting reduced oxidative membrane damage. Collectively, these findings demonstrated that MT immersion contributed to better quality preservation and improved resistance to postharvest deterioration and disease through modulation of oxidative stress and antioxidant metabolism. Main finding: Subjecting mangoes to postharvest MT treatment was a feasible approach to preserve their postharvest quality and to stimulate antioxidant capability.
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    Commercial active packaging maintaining physicochemical qualities of carambola fruit during cold storage
    (2022-06-01)
    Nimitkeatkai, Hataitip
    ;
    Techavuthiporn, Chairat
    ;
    Boonyaritthongchai, Panida
    ;
    Supapvanich, Suriyan
    Physicochemical quality of carambolas kept in active packaging during storage at 10 °C for 35 d were investigated. The carambola was individually packaged in a low density polyethylene (LDPE) bag with and without a sachet of commercial oxygen and ethylene absorbers. Fruit weight, color, ascorbic acid, firmness and the activities of polygalacturonase (PG) and pectin methylesterase (PME) were monitored. Storage in the active packaging reduced the losses of fruit weight and ascorbic acid content as well as maintained fruit color over the storage. The fruits packed in the active packaging had higher firmness compared to control. Negative relationships between softening and both of the PG (R<sup>2</sup> = 0.6803) and PME (R<sup>2</sup> = 0.8179) activities were found. These concluded that the active packaging effectively maintained quality of carambolas.