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Author: search.filters.author.Promyou, S.Subject: search.filters.subject.Postharvest quality

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    Effects of hot water incorporated with salicylic acid dips on postharvest quality of 'Holland' papaya fruit during storage
    (2020-04-22)
    Supapvanich, S.
    ;
    Boonyaritthongchai, P.
    ;
    Promyou, S.
    ;
    Wong-Aree, C.
    The aim of this work was to determine the effects of quarantine hot water incorporated with salicylic acid (SA+H) dip on postharvest quality of 'Holland' papaya fruit during cold storage at 8±1°C, followed by 1 day at room temperature (31±2°C). Skin damage, fruit decay, firmness, total soluble solids (TSS)/total acid (TA) content, tissue electrolyte leakage and skin and flesh color were monitored. The fruits dipped with 4 mM SA+H had severe skin damage since after treatment. The hot water (H) dip, 1 and 2 mM SA+H prevented fruit skin damage and decay. Both H and SA+H treatments delayed fruit softening and the increase in TSS/TA ratio when compared to the untreated fruits. The fruit treated with 2 mM SA+H had the highest firmness. The electrolyte leakage of both skin and flesh of the untreated and fruit treated with 4 mM SA+H was higher than other treatments. Two mM SA+H dip effectively delayed the skin greenness reduction and yellowness increase. Both H and SA+H dips did not affect the fruit flesh color. In conclusion, 2 mM SA+H dip is an alternative maintaining postharvest quality of 'Holland' papaya fruit during the storage.
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    Physicochemical changes in ‘kaew kamin’ mango fruit illuminated with ultraviolet-C (UV-C) during storage
    (2016-01-01)
    Promyou, S.
    ;
    Supapvanich, S.
    The effects of UV-C illumination at the dosage of 6.6 kJ m<sup>-2</sup> on postharvest quality of mango fruit cv. ‘Kaew Kamin’ during storage at 25 or 12°C were investigated. The changes in fresh weight, texture, Ripening Index (RI), peel and pulp colours, visual appearance, Total Carotenoids (TC) and Ascorbic Acid (AsA) content were determined on days 0, 4, 8, 12 and 16 of storage. UV-C irradiation effectively maintained the fruit firmness and delayed the increase in RI and the loss of peel greenness over storage. No treatment had any effects on pulp yellowness over storage. The incorporation of UV-C illumination and refrigerated storage (12°C) prevented postharvest disease and maintained nutritional values such as TC and AsA content. In conclusion, UV-C irradiation appears an effective alternative approach to maintain postharvest quality and nutritional values and to extend shelf-life of ‘Kaew Kamin’ mango fruit.