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Author: search.filters.author.Promyou, SurassawadeeSubject: search.filters.subject.Salicylic acid

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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.
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    Postharvest quality maintenance of longan fruit by ultra violet-C incorporated with salicylic acid application
    (2017-01-01)
    Suiubon, Sonthaya
    ;
    Supapvanich, Suriyan
    ;
    Promyou, Surassawadee
    The purpose of this study was to investigate the effects of salicylic acid (SA) dips incorporated with ultra violet-C (UVC) irradiation on postharvest quality of longan fruit cv. 'Dor' during refrigerated storage at 10°C. The longan fruit were dipped in SA solution at the concentration of 0, 1.0, 2.0 and 3.0 mM before irradiated with 6.6 kJ m<sup>-2</sup> UVC. Physicochemical quality attributes including peel colour, taste attributes, fruit decay, sensorial qualities and bioactive compounds were monitored. SA dips incorporated with the UVC irradiation maintained the outer peel lightness (L*), total ascorbic acid (TAA) content and crispness score of flesh as well as lowered colour difference (ΔE*) value of outer peel and the reduction total antioxidant capacity (TAC) of the flesh during storage. All treatments did not affect the fruit taste attributes including total soluble solids (TSS), total acidity (TA) and TSS/TA ratio. The fruit dipped with 2.0 and 3.0 mM SA incorporated with the UVC irradiation effectively delayed the fruit decay as well as inhibited off-flavour. The fruit dipped with 2.0 mM SA incorporated with UVC irradiation showed the highest acceptability score and also enhanced the activity of antioxidant enzymes such as ascorbic acid peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT).