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Author: search.filters.author.Promyou, SurassawadeeSubject: search.filters.subject.Bioactive compounds

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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
    ;
    Raruang, Yenjit
    ;
    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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    Hot water incorporated with salicylic acid dips maintaining physicochemical quality of 'Holland' papaya fruit stored at room temperature
    (2017-01-01)
    Supapvanich, Suriyan
    ;
    Promyou, Surassawadee
    The effects of hot water incorporated with salicylic acid (SA) dips on quality of 'Holland' papaya fruit stored at room temperature (30±2°C) was investigated. The fruit were immersed in 0, 1.0, 2.0 and 3.0 mM SA solutions at 42 °C for 40 min following at 49 °C for 20 min and untreated (control). Both hot water and hot SA dips prevented the incidence of fungi during storage. The hot SA dips delayed the fruit ripening including maintaining firmness, skin colour, and total soluble solids (TSS) content. Hot SA dips retarded the weight loss rather than hot water dip and control, respectively. All treatments had no affect flesh colour when compared to the control. Hot SA dips enhanced carotenoids, ascorbic acid and antioxidant content during storage. This work suggest that 2.0 mM hot SA dip is a reliable alternative maintaining quality and enhancing bioactive compounds in the papaya fruit during storage.