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Preharvest Salicylic Acid Incorporated with Calcium Chloride Spray Improves the Postharvest Quality of Thai Dwarf Mulberries (Morus alba)
(2026-01-01)
Youryon, Pannipa
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Sangchan, Pra Kaiykarn
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Phakawan, Janejira
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Ahuja, Anjana Junpatiw
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Techavuthiporn, Chairat
The current research evaluated the impacts of preharvest salicylic acid (SA), calcium chloride (CaCl2), and SA incorporated with CaCl2 (SA+CaCl2) sprays on the quality of mulberries. In the preliminary experiment, the mulberries were sprayed with SA (0, 1, and 2 mM) or CaCl2 (0, 0.5, and 1%) before harvest for 5 d. The results indicated that the preharvest application of 1 mM SA or 0.5% CaCl2 resulted in the deceleration of the BrimA (a ripening index) increase and hindered fruit softening during storage at 5 °C for 6 d. In the major experiment, the effects of preharvest sprays of 1 mM SA, 0.5% CaCl2, and SA+CaCl2 for 5 d prior to harvest were investigated. All preharvest treatments delayed fruit darkening and acidity reduction compared to the untreated fruits and did not affect redness. The SA+CaCl2 spray delayed fruit darkening and enhanced firmness compared to the individual sprays. The total soluble solids content and BrimA value of treated mulberries were lower than those of untreated fruits. All treatments improved the antioxidant activity and bioactive compounds compared to the untreated fruits. The ferric-reducing antioxidant potential, DPPH radical scavenging activity, total anthocyanin, and total phenol content were all higher with the SA+CaCl2 preharvest spray than with the SA or CaCl2 spray alone. Thus, the preharvest SA+CaCl2 spray is a promising approach for improving Thai dwarf mulberry postharvest quality.
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Efficacy of Sweet Basil Oil-chitosomes in Disease Suppression and Antioxidant (Enzymatic and Non-enzymatic) Responses in ‘Nam Dok Mai No. 4’ Mangoes during Shelf Life
(2026-01-01)
Techavuthiporn, Chairat
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Suo, Xiaoyu
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Wannasawad, Kittikoon
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Thaisamak, Phirunrat
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Supapvanich, Suriyan
This study investigated the effects of chitosomes, sweet basil oil, and sweet basil oil-chitosomes on oxidative stress and disease resistance in ‘Nam Dok Mai No. 4’ mangoes stored at room temperature (27 ± 2°C) for 8 days. Untreated fruits developed disease rapidly, with incidence reaching 100% by day 6, while all treatments delayed symptom development. Notably, sweet basil oil-chitosomes completely suppressed disease throughout storage. Hydrogen peroxide (H<inf>2</inf>O<inf>2</inf>) levels increased sharply in control and chitosome-treated fruits, while sweet basil oil and its encapsulated form significantly reduced H<inf>2</inf>O<inf>2</inf> accumulation, with the encapsulated treatment maintaining the lowest levels in both peel and pulp. Both treatments slowed a decline in total phenolic content and ascorbic acid, with sweet basil oil-chitosomes offering the most effective preservation. Antioxidant enzyme activities (catalase and ascorbate peroxidase) were lowest in controls, moderately increased by chitosomes, and strongly enhanced by sweet basil oil. The encapsulated treatment showed the highest enzyme activities, with 4.02- and 8.02-fold increases in peel, and 10.8- and 4.96-fold increases in pulp. Pearson’s correlation indicated that sweet basil oil-chitosomes most effectively stabilized the antioxidant network and minimized oxidative stress, followed by chitosomes and free basil oil, while the control exhibited the weakest defense, consistent with its higher anthracnose susceptibility. Principal component analysis further confirmed that sweet basil oil-chitosomes offered the greatest protection by sustaining both enzymatic and non-enzymatic antioxidants. These results demonstrate that sweet basil oil-chitosomes, as an innovative nanocarrier delivery system, offer a promising natural strategy for enhanced postharvest disease management and quality preservation in mangoes.
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Chitosan Coating Fortified with Carissa Carandas Extract for Enhanced Microbial Control and Quality Preservation in Ready-to-Eat Cherry Tomatoes
(2025-12-01)
Phakawan, Janejira
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Humthaisong, Amornrat
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Kimleg, Montien
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Thaisamak, Phirunrat
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Supapvanich, Suriyan
Karanda (Carissa carandas Linn.) fruit extract (KE) is recognized for its antimicrobial properties and richness in bioactive compounds. This study investigated the effectiveness of KE at different maturity stages, with or without chitosan coating, in preserving the quality of cherry tomatoes during refrigerated storage. Extracts were obtained by hot-water extraction (90 °C, 1 h) or ethanol extraction (50% or 95%, 24 h). Ripe fruit extracted with 50% ethanol exhibited the highest total phenolic content, antioxidant capacity, and inhibitory activity against foodborne pathogens. Both KE (5%) and KE combined with 0.25% chitosan (KEC) effectively suppressed Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli. KEC and chitosan coatings helped maintain visual quality (reduced shrinkage), weight loss, firmness, acidity, and soluble solids. Meanwhile, KEC-treated fruit retained higher levels of ascorbic acid, phenolics, and antioxidant capacity compared to other treatments. In addition, KEC and KE enhanced antioxidant enzyme activity and lowered H<inf>2</inf>O<inf>2</inf> accumulation, while significantly reducing total bacterial, yeast, and mold counts during storage. Principal Component Analysis (PCA) confirmed that KEC was strongly correlated with improved antioxidant status and reduced oxidative stress. Overall, KE- and KEC-based coatings show promise for commercial postharvest handling to enhance microbial safety, nutritional quality, and shelf life of cherry tomatoes and other perishable fruits.
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Efficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples
(2025-11-01)
Phakawan, Janejira
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Srichua, Mantharika
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Prakobkit, Veerisa
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Humthaisong, Amornrat
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Thaisamak, Phirunrat
The quality of minimally processed apples is influenced by enzyme-induced browning and physicochemical changes during storage. Cysteine is identified as a promising natural compound that can inhibit enzymatic browning reactions in foods. This research aimed to enhance the efficacy of cysteine through liposome encapsulation to impede enzymatic browning, improve oxidation resistance, and sustain the quality of fresh-cut ‘Fuji’ apples during refrigeration for 10 days. The samples were subjected to treatment with liposome-encapsulated cysteine (0.1%) (LEC), cysteine (0.1%), and ascorbic acid (0.1%). The particle size and zeta potential values of LEC were 208.10 nm and − 62.30 mV. Compared to the control, all treatments preserved the firmness and whiteness and inhibited all investigated parameters related to browning incidence, oxidative responses, bioactive compounds, and antioxidants. The LEC treatment demonstrated a significantly higher ability to preserve flesh whiteness, reduce brown occurrence, inhibit the activity of browning-related enzymes (peroxidase and polyphenol oxidase), limit increases in hydrogen peroxide and malondialdehyde levels, and maintain elevated levels of both reducing antioxidant potential and free radical scavenging activity, compared to treatments with cysteine or ascorbic acid alone (p < 0.05). Furthermore, it adequately preserved firmness (> 30 N) and minimized weight loss (< 2%) throughout storage. The amounts of bacteria, yeast, and molds stayed low and were unaffected by any of the treatments applied. In summary, the encapsulation of liposomes significantly improved the efficacy of cysteine in preventing enzymatic browning, promoting oxidative resistance, and enhancing the physicochemical quality of fresh-cut apples compared to the use of cysteine alone.
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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
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Supapvanich, Suriyan
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Wongs-Aree, Chalermchai
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Pongprasert, Nutthachai
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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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Efficacy of methyl jasmonate-liposomes on 'Kluai Khai' bananas (Musa AA) quality preservation and oxidative response alleviation during room temperature storage
(2025-02-01)
Da, Li
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Youryon, Pannipa
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Suo, Xiaoyu
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Sinthusamran, Sirima
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Phakawan, Janejira
The rapid acceleration of ripening during ambient storage is a primary factor limiting the shelf-life of bananas. Application of methyl jasmonate (MeJA) has been used to enhance the postharvest quality of perishable commodities. This study aimed to investigate the efficacy of MeJA (10−3 M) encapsulated in liposomes (MeJA-liposomes) on the postharvest quality of ‘Kluai Khai’ bananas (Musa AA) during storage at room temperature (26 ± 2 °C) for 9 d The MeJA-liposomes exhibited an average particle size of 152.37 ± 1.63 nm with a PDI of 0.21 and a zeta potential value of -33.9 ± 1.02 mV. The MeJA-liposomes treatment exhibited a greater delay in fruit ripening and peel colour development compared to the MeJA (10−3 M), blank-liposomes, and control treatments, respectively. MeJA-liposomes reduced the oxidative stress of the peel by decreasing electrolyte leakage, lipoxygenase activity, and the levels of malondialdehyde, α-fanesene, conjugated triene (CT-281) and H<inf>2</inf>O<inf>2</inf> in the fruit peel. As the ripening process in untreated bananas progressed, they exhibited greater antioxidant activities, namely in terms of ferric reduction antioxidant capacity and DPPH radical scavenging activity in the peel, compared to the MeJA-liposome-treated bananas. The application of MeJA-liposomes treatment resulted in a postponement in the process of softening and an increase in the levels of total soluble solids content, and BrimA in the banana pulp throughout the storage period. In conclusion, the application of MeJA-liposomes presents a promising method for postponing the ripening process, alleviating the oxidative response in the peel and prolonging the shelf-life of ‘Kluai Khai’ bananas (Musa AA) at room temperature.
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Chitosomes incorporated with sweet basil oil (Ocimum basilicum L.): Protecting anthracnose and preserving the postharvest quality of 'Nam Dok Mai' mangoes
(2025-01-01)
Phakawan, Janejira
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Thaisamak, Phirunrat
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Wannasawad, Kittikoon
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Supapvanich, Suriyan
Mango cv. 'Nam Dok Mai' is highly susceptible to anthracnose and undergoes rapid degeneration once it reaches ripeness. The objective was to compare the effectiveness of sweet basil oil, liposome-incorporated with sweet basil oil and chitosan-coated liposomes (Chitosomes) incorporated with sweet basil oil treatments in suppressing Colletotrichum gloeosporioides growth, both in vitro and in vivo. The particle size, zeta potential, total phenol content and antioxidant activity of sweet basil oil and liposomes- and chitosomes-containing sweet basil oil were comparable. Furthermore, the study examined the effectiveness of chitosomes incorporated with sweet basil oil in preserving the postharvest quality of mangoes during storage at 25±2ºC. The result demonstrated that sweet basil oil could slow down the growth of Colletotrichum gloeosporioides mycelium. Chitosomes containing 4 and 6 µL mL−1 of sweet basil oil effectively slowed down the mycelium growth and disease incidence in inoculated mangoes compared to liposomes containing sweet basil oil. Chitosomes containing 4 µL mL−1 of sweet basil oil was chosen to investigate its effectiveness in preserving the postharvest quality of the mangoes compared to treatments using solely sweet basil oil and liposomes-containing sweet basil oil. Compared to other treatments, the treatment effectively inhibited disease incidence, delayed weight loss, and enhanced antioxidant activity in the mangoes. Both liposomes- and chitosomes- containing sweet basil oil maintained firmness, induced antioxidant enzyme activities, and delayed the ripening of the mangoes. To summarise, the chitosomes treatment is an effective approach to preserving the postharvest quality of the mangoes during storage.

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