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Short-term postharvest anoxia delays peel degreening and firmness loss through regulation of color- and cell wall–related genes in banana
(2026-06-01)
Techavuthiporn, Chairat
;
Thammawong, Manasikan
;
Nakano, Kohei
Short-term anoxia (AnX) has emerged as a promising approach to extend postharvest quality of climacteric fruits, yet its mechanistic basis peel-associated ripening processes in banana remains unclear. This study examined the impact of 8 and 16 h AnX treatments on peel color, firmness, and the expression of essential genes related to fermentation, ethylene biosynthesis, pigment metabolism, and cell wall modification during ambient temperature storage. Visual and instrumental analyses showed that an 8 h AnX treatment effectively delayed peel degreening and firmness loss, whereas a 16 h treatment offered benefits but also induced stress-related transcriptional responses. Gene expression profiling revealed that AnX suppressed MaADH1 , while significantly upregulating MaADH2 immediately after treatment. A transient downregulation of the ethylene biosynthesis gene MaACO was accompanied by reduced expression of MaSGR and carotenoid-related genes ( MaPSY, MaPDS ), contributing to delayed color-transition. Firmness retention was associated with decreased expression of MaPG1 and MaXTH , whereas MaGLC was substantially upregulated only under prolonged anoxia. Heatmap analysis suggested that AnX disrupted the typical coordination between ethylene and downstream ripening-related genes, indicating altered associations among the analyzed genes. Overall, the findings demonstrate that moderate AnX (8 h) effectively delays ripening-related changes in banana peel through modulation of ethylene-dependent gene regulation, offering practical implications for sustainable postharvest management.
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Metabolomic Profiling of Red Chili (Capsicum Annum L) Puree Stored in a Fish-Pond by Gas Chromatography-Mass Spectrometry (GC-MS)
(2025-05-01)
Syukri, Daimon
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Yenrina, Rina
;
Dwi Putri, Mutiara
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Darmawulan, Raja
;
Welya Refdi, Cesar
Chili puree, a highly valued horticulture crop, faces challenges related to rapid deterioration due to its high water content. Processing chili into puree has been proposed to extend its shelf-life. However, fresh chili puree quickly rots when left in ambient circumstances due to microbial growth fueled by its water content. To address this issue, the use of fish ponds as an alternative and environmentally friendly storage method has been investigated. This study explored the metabolome changes and preservation mechanism of chili puree stored in a fish pond compared to conventional refrigerator storage. Metabolites in chili puree were determined by mass spectrometry analysis after being separated using a gas chromatography system. The chemical composition and changes in the puree during storage can be understood by comprehensively measuring metabolites with the chemometric technique. Even though it is known that the sensory parameters of ground chilies stored in the refrigerator are relatively the same as those of ground chilies stored in a pool for five weeks, it is known molecularly that the distribution of metabolites in the two samples is different starting from the fourth week. Insights gained from this research can lead to tailored storage conditions that maximize preservation potential and ensure the quality and safety of the preserved chili puree. This study highlighted the potential of fish ponds to extend the shelf life of chili puree while minimizing waste and resource usage.
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A coating made from carboxymethyl cellulose derived from commercial nata de coco reduces postharvest changes in ‘Hom Thong’ banana fruit during ambient storage
(2024-02-01)
Techavuthiporn, Chairat
;
Nimitkeatkai, Hataitip
;
Thammawong, Manasikan
;
Nakano, Kohei
The raw ingredient nata de coco has been utilized in the production of food. The primary goal of this study was to assess the quality of bananas coated with carboxymethyl cellulose (CMC) derived from nata de coco in comparison to fruit coated with commercial CMC (C-CMC) and uncoated fruit. Commercial nata de coco was carboxymethylated to create nata de coco-based carboxymethyl cellulose (N-CMC). The Fourier Transform Infrared Spectroscopy (FTIR) spectra of N-CMC demonstrated that the cellulose molecules exhibited the same structural carboxymethyl substitution. Subsequently, the application of coating treatments was conducted on banana fruits in order to evaluate the impact of the coatings on physicochemical characteristics. The results revealed that both N-CMC and C-CMC coatings minimized fruit weight losses as well as changes in color attributes and ripening score, whereas the control was previously entirely ripe less than 9 d of storage. A notable disparity in outcomes was observed across the N-CMC, C-CMC, and control treatments. Furthermore, N-CMC coating treatments executed to delay pigment changes, promote firmness retention and membrane integrity, as well as preserve pectin and sugar contents. The investigation finally led to the conclusion that nata de coco has the potential to function as a viable renewable resource, which may afterwards be employed as a coating material for the purpose of preserving the quality of bananas.
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Effect of short-term anoxia treatment on endogenous ethanol and postharvest responses of broccoli florets during storage at ambient temperature
(2021-02-05)
Techavuthiporn, Chairat
;
Thammawong, Manasikan
;
Nakano, Kohei
Color change is the main factor limiting quality and shelf-life of broccoli florets. The aim of this recent work was to investigate the effectiveness of anoxia treatment on appearance and the contents of chlorophylls and ascorbic acid of broccoli florets during storage at ambient temperature. In preliminary experiment, the broccoli florets were treated in anoxia condition for 24 h. It was found that the exposure period between 18−24 h was the most effective for delaying broccoli florets yellowing. Therefore, the confirmatory experiment of short-term anoxia treatment for 18, 20, 22 and 24 h was carried out to verify ethanol concentration after treatments and color, chlorophylls and ascorbic acid contents were investigated in broccoli florets during storage at 20 ± 1 °C (85–95 % RH) for 3 d. It was found that the longer exposure time was used, the more production of ethanol occurred which the highest level of ethanol was recorded in the treatment of 24 h (951.98 mg kg<sup>−1</sup>). Anoxia treatment maintained both L* and hue angle values by delaying the degradation of chlorophyll contents during storage. Florets started to turn yellow when total chlorophyll content was about 500 mg kg<sup>−1</sup>. It was also noted that during 20 h of anoxia treatment, the total ascorbic acid losses was relatively delayed in broccoli florets better than that of other treatments. However, higher ethanol content was observed in an excessive treatment of anoxia-treated broccoli for 22−24 h which contributed to a dark colorization and water soaking of floret tissues. It revealed that, broccoli florets with an appropriate level of endogenous ethanol is a relevant method to retard yellowing of broccoli floret stored at ambient temperature. Our purpose in this present work also indicate that anoxia treatment practicable for using as non-chemical and simple postharvest technology in maintaining visual appearance and delaying the loss of ascorbic acid in broccoli florets during short-term storage at ambient temperature.

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