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Author: search.filters.author.Mitrsang, P.

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    Effects of 'Queen' and 'Smooth cayenne' pineapple fruit core extracts on browning inhibition of fresh-cut wax apple fruit during storage
    (2017-01-01)
    Supapvanich, S.
    ;
    Mitrsang, P.
    ;
    Srinorkham, P.
    The purpose was to investigate the browning inhibitory effect of 'Queen' and 'Smooth cayenne' pineapple fruit core extracts (PE) on fresh-cut wax apple fruit cv. 'Taaptipjan' during storage. Bromelain yield, pH and total phenols content of both pineapple fruits core and pulp extracts and superficial colour and overall acceptability score of the fresh-cut fruit were determined. 'Queen' pineapple fruit had bromelain yield, pH and total phenols content higher than 'Smooth cayenne' pineapple fruit. Both 'Queen' and 'Smooth cayenne' PE contained higher bromelain yield and pH and lower total phenols content than the both fruit pulp extracts. The 50% (v/v) of 'Queen' PE dip maintained lightness (L*) value and whiteness index (WI), lowered colour difference, browning index (BI) and browning score (BC) when compared to the 50% (v/v) of 'Smooth cayenne' PE dip and control, respectively. The overall acceptability score of the freshcut fruit dipped in 'Queen" PE was also higher than that of fruit dipped in 'Smooth cayenne' PE and control, respectively. In conclusion, both 'Queen' and 'Smooth cayenne' PE could prevent browning of fresh-cut wax apple fruit during storage which the browning inhibition effect might due to the bromelain yield content. 'Queen' PE had higher bromelain yield content and browning inhibitory property than 'Smooth cayenne' PE.
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    Effects of fresh Aloe vera gel coating on browning alleviation of fresh cut wax apple (Syzygium samarangenese) fruit cv. Taaptimjaan
    (2016-06-01)
    Supapvanich, S.
    ;
    Mitrsang, P.
    ;
    Srinorkham, P.
    ;
    Boonyaritthongchai, P.
    ;
    Wongs-Aree, C.
    The effect of natural coating by using fresh Aloe vera (A. vera) gel alleviating browning of fresh-cut wax apple fruits cv. Taaptimjaan was investigated. The fresh-cut fruits were dipped in fresh A. vera gel at various concentrations of 0, 25, 75 or 100 % (v/v) for 2 min at 4 ± 1 °C for 6 days. Lightness (L*), whiteness index (WI), browning index (BI), total color difference (ΔE*), sensorial quality attributes, total phenolic (TP) content, antioxidant activity and polyphenol oxidase (PPO) and peroxidase (POD) activities were determined. During storage, L* and WI of the fresh-cut fruits surface decreased whilst their BI and ΔE* increased. A. vera coating maintained the L* and WI and delayed the increase in BI and ΔE*, especially at 75 % A. vera dip. The fresh-cut fruits dipped in 75 % A. vera had the lowest browning score, the highest acceptance score and delayed the increase in TP content and PPO activity. However POD activity was induced by A. vera coating. Antioxidant activity had no effect on browning incidence of the fresh-cut fruits. Consequently, A. vera gel coating could maintain quality and retarded browning of fresh-cut wax apple fruits during storage.