KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Search Results

Now showing 1 - 10 of 16

Some of the metrics are blocked by your
consent settings
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.
Some of the metrics are blocked by your
consent settings
Sericin and Pineapple Fruit Extract as Natural Agents Inhibiting Browning and Improving Antioxidant Activity in Fresh-cut Ripe Mangoes cv. Nam Dok Mai
(2024-01-01)
Khumthongwattana, Mathurot
;
Supapvanich, Suriyan
;
Pongprasert, Nutthachai
;
Wongs-Aree, Chalermchai
;
Boonyaritthongchai, Panida
Recently, the use of natural agents to improve quality has attracted a lot of attention on fresh-cut produce and minimally processed fruit. The aims of this work were to investigate the efficiency of sericin and fresh pineapple juice (selected natural agents) on browning inhibition and antioxidant activity of fresh-cut ‘Nam Dok Mai’ mangoes during refrigeration (4°C). Based on a preliminary study and our previous work, 2% sericin (S) and 50% pineapple juice (PJ) were selected. Biological parameters related to enzymatic browning incidence, antioxidants and antioxidant enzyme activity of the fresh-cut mangoes immersed in 2% S, 50% PJ and 50% PJ incorporated with 2% S (PJ+S) were investigated. Immersion in S, PJ or PJ+S inhibited enzymatic browning due to delaying of discoloration, lowering of browning index (BI) and increases in polyphenol oxidase (PPO) and peroxidase (POD) activities compared to control treatment. The lowest PPO and POD activities and total phenolic content were found in the S treated fresh-cut mangoes. PJ+S treated fresh-cut mangoes had antioxidant activities higher than other treatment. All treatments enhanced the activities of antioxidant enzymes, especially PJ immersion. Therefore, S and PJ show potential as natural agents that can inhibit browning and improve antioxidant activity in fresh-cut mangoes during refrigeration.
Some of the metrics are blocked by your
consent settings
ZnSO4 spraying affects the growth and phytochemicals of Chinese kale microgreens
(2023-01-01)
Tantharapornrerk, Naruchon
;
Photchanachai, Songsin
;
Boonyaritthongchai, Panida
;
Techavuthiporn, Chairat
Chinese kale microgreens are gaining interest for its phytochemical compounds and anti-cancer properties mainly from glucosinolates. Zinc is an essential for plant growth and is involved with phytochemicals accumulation. This study investigated the different concentration of ZnSO<inf>4</inf> on the enhancement of the phytochemicals and quality of Chinese kale microgreens. Three-day-old seedlings were sprayed with 2 and 4 mM of ZnSO<inf>4</inf> until harvesting on days 4, 5, 6 and 7. ZnSO<inf>4</inf> significantly decreased the fresh weight of 6 and 7-day-old microgreens and dry weight on the 7th day. The total glucosinolates, total phenolic compounds and total ascorbic acid, gradually rose as the age of microgreens increased. When the 3-day-old microgreens were sprayed at 6, 12 and 18 mM, the fresh and dry weight and hypocotyl length of 7-day-old microgreens significantly decreased as the concentration increases. ZnSO<inf>4</inf> at 18 mM was the most effective in enhancing phytochemicals, resulting in increased DPPH radical scavenging activity and ferric reducing antioxidant power. This concentration also induced phenylalanine ammonia lyase activity resulting to an increase in total phenolic compounds. Moreover, ZnSO<inf>4</inf> at 18 mM induced H<inf>2</inf>O<inf>2</inf> content but are sufficiently countered with the increase in antioxidant enzymes namely superoxide dismutase, catalase, and ascorbate peroxidase. In conclusion, the 3-day-old microgreen was the most effective age for the start of the daily spraying of ZnSO<inf>4</inf> before harvesting at 7-day-old. Higher concentrations of ZnSO<inf>4</inf> (6-18 mM) enhanced the phytochemical compounds and enzymatic antioxidant activities but reduced growth. In contrast, lower concentration (< 4 mM) only improved microgreens growth.
Some of the metrics are blocked by your
consent settings
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 (R2 = 0.6803) and PME (R2 = 0.8179) activities were found. These concluded that the active packaging effectively maintained quality of carambolas.
Some of the metrics are blocked by your
consent settings
Chitosan- and κ-carrageenan-based composite coating on dragon fruit (Hylocereus undatus) pretreated with plant growth regulators maintains bract chlorophyll and fruit edibility
(2021-04-30)
Nguyen, Hanh Thi
;
Boonyaritthongchai, Panida
;
Buanong, Mantana
;
Supapvanich, Suriyan
;
Wongs-Aree, Chalermchai
Dragon fruit undergoes rapid senescence resulting in yellowing and wilting of bracts during storage. This study identified the synergistic effect of gibberellic acid (GA<inf>3</inf>) or methyl jasmonate (MeJA) dipping combined with chitosan- and κ-carrageenan-based composite coating on the postharvest quality of dragon fruit during storage at 10 °C, 90–95 % RH. Coating with 1.0 % chitosan and 0.2 % κ-carrageenan- based composite decreased the fruit weight loss to lower than 5 % after 30 days of storage and had a positive effect on reducing disease infection. Fruit dipped in 50 mg L−1 GA<inf>3</inf> or 0.1 mM MeJA for 5 min was maintained a better bract quality compared to the control. The treatment of 1.0 % chitosan and 0.2 % κ-carrageenan- based composite combined with 50 mg L−1 GA<inf>3</inf> or 0.1 mM MeJA pretreatment retained a higher chlorophyll content in bracts (47.98 and 48.43 mg 100 g−1 DW, respectively) compared to the coating alone with 1.0 % chitosan and 0.2 % κ-carrageenan- based composite (45.46 mg 100 g−1 DW) via inhibiting the activities of chlorophyll-degrading enzymes. However, bract colour was maintained in all coating treatments compared to the control. The composite coating alone or pretreatment with MeJA significantly maintained titratable acidity, while the combination of GA<inf>3</inf> or MeJA pretreatment and coating retained total soluble solids and increased vitamin C content. No treatment was found to have a significant effect on fruit firmness, ethanol and acetaldehyde, total phenolic content, antioxidant activity, and disease symptoms. We concluded that the chitosan- and κ-carrageenan-based composite coating was crucial for maintaining the freshness and bract colour, and in combination with GA<inf>3</inf> or MeJA pretreatment was better in retaining chlorophyll content and dragon fruit eating quality.
Some of the metrics are blocked by your
consent settings
Chilling injury alleviation of Queen pineapple cv. ‘Sawi’ fruit by acetyl salicylate immersion
(2020-02-01)
Sangprayoon, Preyanuch
;
Supapvanich, Suriyan
;
Youryon, Pannipa
;
Wongs-Aree, Chalermchai
;
Boonyaritthongchai, Panida
Chilling injury (CI) is the main problem affecting quality of Queen pineapple (Ananas comosus L.) fruit during cold storage. The purpose of this paper was to investigate the application of acetyl salicylate (ASA) on CI alleviation of pineapple fruit cv. Sawi during storage at 13 ± 1 °C for 10 d. The pineapples were dipped in ASA solution at the concentrations of 2.5 or 5.0 mM for 1, 2 or 3 h and untreated fruits were used as control treatment. The biochemical-related parameters to CI incidence of tissue adjoining to the core were determined after the fruits were left at 25 °C for 2 d. The results show that 5.0 mM ASA immersion for 1 h alleviated internal browning incidence and lowered CI score compared to other treatments. The treatment also maintained high lightness (L*) value and low colour difference (ΔE*) value of tissue adjoining to the core. Compared to control treatment, the 5.0 mM ASA immersion lowered browning index, malondialdehyde concentration, polyphenol oxidase activity and TP concentration as well as increased antioxidant capacity and ascorbic acid concentrations of tissue adjoining to the core. Therefore, 5.0 mM ASA immersion for 1 h is an effective alternative alleviating CI of Queen pineapples during cold storage.
Some of the metrics are blocked by your
consent settings
Substrate reactivity of polyphenol oxidase and browning inhibition of fresh-cut ‘nam dok mai si-thong’ mangoes by protein-based sericin coating
(2020-01-01)
Chimvaree, Chalida
;
Cumsingnok, Thanakorn
;
Wongs-Aree, Chalermchai
;
Supapvanich, Suriyan
;
Charoenrat, Theppanya
Recent studies aimed to investigate five phenolic substrates’ reactivities in terms of PPO activity compared with browning symptom occurrence, as well as the efficiency of sericin extracted from ‘Nam Dok Mai Si-Thong’ mango in vitro on polyphenol oxidase (PPO) activity, and the efficiency of sericin coating on browning inhibition of fresh-cut ‘Nam Dok Mai Si-Thong’ mango during storage. The specificity of PPO activity was determined using various substrates such as caffeic acid, catechol, chlorogenic acid, 4-methylcatechol and pyrogallol. PPO extracted from ‘Nam Dok Mai Si-Thong’ mango was more actively specific to catechol and 4-methylcatechol than other substrates that revealed a darker browning color on mango pieces. In vitro, sericin inhibited the activity of PPO reacted with catechol and 4-methylcatechol substrate in mango extracts. The efficiency of sericin coating on browning inhibition of fresh-cut mangoes was then investigated. Application of a 2% sericin coating maintained the visual appearance including the L* value, browning index, browning score, and inhibited enzymatic browning incidence by lowering the increases in total phenol and PPO activity compared to the control during storage at 10°C for 4 days. However, sericin seemed to have no influence on phenylalanine ammonia-lyase (PAL) activity. Moreover, sericin coating enhanced the antioxidant activity of fresh-cut mango when compared to the control. In conclusion, we found that sericin coating is an effective option to maintain the visual appearance, and inhibit the enzymatic browning incidence, of fresh-cut ‘Nam Dok Mai Si-Thong’ mangoes during registered storage.
Some of the metrics are blocked by your
consent settings
Postharvest Hot Water Treatment Followed by Chitosan- and κ-Carrageenan-Based Composite Coating Induces the Disease Resistance and Preserves the Quality in Dragon Fruit (Hylocereus undatus)
(2020-01-01)
Nguyen, Hanh Thi
;
Boonyaritthongchai, Panida
;
Buanong, Mantana
;
Supapvanich, Suriyan
;
Wongs-Aree, Chalermchai
Abstract: Postharvest diseases and loss of freshness are major problems that cause the deterioration of dragon fruit. The present study determined the effect of hot water treatment (HWT) at 50°C for 5 min followed by 1.0% chitosan and 0.2% κ-carrageenan-based composite coating to counter the issues. The results showed that HWT followed by the composite coating-enhanced antioxidant enzyme activities and reduced accumulation of H<inf>2</inf>O<inf>2</inf> in the peel, which demonstrated the defensive response in the tissues leading to reduce disease development. The chitinase and β-1,3-glucanase did not show a significant effect in reducing the postharvest diseases of dragon fruit. While the HWT helped to increase phenolics content and antioxidant capacity in the pulp, the composite coating was crucial to maintain green color of the bract. Therefore, we concluded that HWT combined with composite coating controlled the diseases via antioxidant defensive response and maintained the overall quality of dragon fruit for 30 days of storage at 10°C.
Some of the metrics are blocked by your
consent settings
Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage
(2019-12-01)
Sangprayoon, Preyanuch
;
Supapvanich, Suriyan
;
Youryon, Pannipa
;
Wongs-Aree, Chalermchai
;
Boonyaritthongchai, Panida
The pineapples were dipped in salicylic acid (SA) (2.5 or 5.0 mM) or methyl jasmonate (MeJA) (0.01 or 0.1 mM) for 1, 2, or 3 hr and then held at 13 ± 1°C for 10 days. The parameters were determined after left the fruits at 25°C for 2 days. It was found that, in the tissue adjacent to the core, 5.0 mM SA for 2 hr and 0.01 mM MeJA for 3 hr alleviated chilling injury (CI) and maintained color than other treatments. The MeJA immersions lowered CI score, electrolyte leakage, and malondialdehyde content greater than other treatments. SA and MeJA immersions retarded polyphenol oxidase activity, total phenols, and induced antioxidant activity during storage. In the pulp tissue, SA treatment increased ascorbic acid and total sugar contents, and MeJA immersions enhanced bioactive compound and antioxidant enzyme activities than SA immersion. Therefore, MeJA immersions could alleviate CI and enhance antioxidant better than other treatments of pineapples during cold storage. Practical applications: Postharvest immersion at the optimum concentration of SA or MeJA can be applied for commercial scale in order to alleviate chilling of “Sawi” pineapple fruit during storage. MeJA treatment enhances antioxidant activity and reduces internal browning better than SA treatment in pineapple.
Some of the metrics are blocked by your
consent settings
Effect of sericin coating on reducing browning of fresh-cut mango cv. 'Nam Dok Mai No. 4'
(2019-10-31)
Chimvaree, Chalida
;
Wongs-Aree, Chalermchai
;
Supapvanich, Suriyan
;
Charoenrat, Theppanya
;
Tepsorn, Racha
The effects were investigated of a sericin-based edible coating on the browning inhibition of fresh-cut 'Nam Dok Mai No.4' mango during storage. Mango fruits were cut in the longitudinal direction and cross-sectional direction and then these fresh-cut mangos were dipped in sericin solution or distilled water (control) and samples were placed in a rigid-plastic box and stored at 10°C to accelerate browning. The results showed that the sericin-coated fruit samples had lower browning scores, browning index and enzymatic browning activity compared to the control set. Fresh-cut mango coated with sericin solution had higher L* color values than the control. The hue angle and chroma values of samples treated with sericin remained constant while non-treated fruit had gradual decreases during storage. The sericin treatment also decreased the browning enzymatic activities of polyphenol oxidase, peroxidase, phenylalanine ammonialyase and the phenolic content. On the other hand, there was no significant difference in the firmness and ascorbic content between the treatment and control sets. Sericin-treated mango had a storage life of 3 d while the control set had a storage life of 1 d.

KMITL

Browse

Filters

Settings

Sort By

Results per page

Search Results