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Methyl Jasmonate Spray Enhances Antioxidant Defense and Preserves Postharvest Quality of Marian Plum (Bouea macrophylla Griffith) During Shelf Life
(2026-06-01)
Supapvanich, Suriyan
;
Li, Da
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Techavuthiporn, Chairat
;
Suo, Xiaoyu
;
Youryon, Pannipa
Marian plum (Bouea macrophylla Griff.), an exotic fruit with high commercial potential, has received limited attention in postharvest research. This study evaluated the effects of postharvest methyl jasmonate (MeJA) spray application on the maintenance of physicochemical quality of Marian plums during shelf-life storage under room-temperature (26 ± 1 °C and 70–75% relative humidity) for 12 days. Fruits were treated with MeJA at concentrations of 0 (CK), 0.01, 0.1, and 1 mM. MeJA application did not significantly influence skin colour development and weight loss throughout storage. However, fruit treated with 1 mM MeJA showed reduced visual decay compared with lower concentrations and the CK. Treatments with 0.1 and 1 mM MeJA moderated changes in total soluble solids and titratable acidity, resulting in a higher BrimA index relative to the CK and 0.01 mM treatment. In addition, higher MeJA concentrations delayed fruit softening by slowing insoluble pectin degradation and soluble pectin accumulation during storage. MeJA treatments at 0.1 and 1 mM mitigated oxidative stress by lowering malondialdehyde and lipoxygenase activity, while enhancing antioxidant capacity, total phenolics, and the activities of catalase and ascorbate peroxidase. Pearson’s correlation and principal component analyses confirmed that 0.1 and 1 mM MeJA delayed fruit deterioration by improving antioxidant capacity and preserving texture during shelf life. Overall, these findings suggest that postharvest MeJA application, particularly at 0.1–1 mM, represents a promising and potentially sustainable strategy for extending shelf life and improving the marketability of Marian plum under room-temperature storage.
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Impact of chilling stress on quality and bioactive compounds in young and mature leaves of kratom [Mitragyna speciosa (Korth.) Havil.]
(2024-09-01)
Supapvanich, Suriyan
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Raruang, Yenjit
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Promyou, Surassawadee
Importance of the work: There has been much attention paid to kratom (Mitragyna speciosa [Korth.] Havil.) since it was declared a legal plant in Thailand. Recently, the demand for fresh leaves has increased; nevertheless, only a few studies have investigated the postharvest quality management of the leaves. Objectives: To examine the impact of chilling stress on the quality and alteration of bioactive compounds in young and mature leaves of two cultivars of commercial kratom leaves: ‘kan khiao’ and ‘hang kang’. Materials and Methods: Fresh kratom leaves of both the kan khiao and hang kang types were sampled from the young and mature leaf stages and stored for 12 d with 85% relative humidity at: 1) 10°C or 2) at room temperature (RT;30°C) . Every 3 d throughout storage, monitoring occurred of the fresh weight loss, superficial leaf color, browning score, electrolyte leakage (EL), malondialdehyde (MDA) content and bioactive compounds (ascorbic acid, antioxidant activity, total phenolic compounds and mitragynine contents). Results: Chilling injury (CI; based on brown stain on the leaf) was discovered in both types of kratom leaves refrigerated at 10°C. In both types, RT storage resulted in less weight loss and browning. Yong leaves lost less weight loss and CI than mature leaves. CI was positively associated with increased EL and MDA levels in leaves kept at 10°C. In both types, the mitragynine content in the mature leaves was higher than in the young leaves. Both types lost mitragynine, ascorbic acid, antioxidant activity and phenolic compounds due to the cold storage condition. Main finding: Cold storage induced chilling stress that resulted in leaf browning due to membrane dysfunction, as well as the loss of bioactive compounds and medicinal components, including mitragynine.
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Efficient comparison of calcium chloride and calcium gluconate immersions on quality maintenance and bioactive compounds of ready-to-cook baby corns
(2021-07-01)
Supapvanich, Suriyan
;
Promyou, Surassawadee
;
Techavuthiporn, Chairat
The efficiency of calcium chloride (CaCl2) or calcium gluconate (Ca-Glu) immersion on physicochemical quality and bioactive compounds of ready-to-cook baby corns during cold storage at 4 ± 1ºC for 7 d was investigated. Baby corns were immersed in 1% (w/v) CaCl2, 1% (w/v) Ca-Glu or distilled water (control) for 1 min. The biological parameters such as superficial colour attributes, weight loss, texture, pectin fractions, antioxidant activities and bioactive compounds of baby corns were determined. Both calcium immersions did not affect superficial the colour attributes of the baby corn compared to the control sample during storage. Baby corn texture was maintained by calcium immersions, with CaCl2 evidently better maintaining texture compared to Ca-Glu. The texture maintenance by calcium immersions was associated with the retardation of increased EDTA-soluble pectin content and decreased Na2CO3-soluble pectin content. Ca-Glu immersion exhibited the enhancement of antioxidant activity and the concentrations of total phenols and ascorbic acid as well as the retention of free radical scavenging activity and flavonoid content during storage. In conclusion, 1% Ca-Glu immersion is a feasible alternative for maintaining texture and enhanced nutritional value of ready-to-cook baby corns during storage.
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Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage
(2021-01-01)
Ngu Lwin, Nan Theint
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Supapvanich, Suriyan
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Promyou, Surassawadee
The aim of this study was to investigate the effects of ultraviolet-C (UV-C) irradiation on the changes in total sugars concentration and texture of ready to cook baby corn during cold storage. The baby corns were irradiated with UV-C at the dose of 0 (control), 2.2, 4.4 and 6.6 kJ m−2 and then stored at 5 ± 1 °C for 7 days. The results showed that the losses of total sugars were delayed by UV-C irradiation treatments. All the UV-C treatments significantly maintained the firmness of the treated baby corn samples and prevented the increase in electrolyte leakage, especially at 4.4 kJ m−2. Compared to control sample, the 4.4 kJ m−2 UV-C irradiated baby corn retarded the depolymerisation of pectin substances by suppressing the polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m−2 could be a feasible alternative UV-C treatment maintaining texture and the total sugar concentration of ready to cook baby corn during commercial storage.

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