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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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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
;
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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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
;
Youryon, Pannipa
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Suo, Xiaoyu
;
Sinthusamran, Sirima
;
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<sup>−3</sup> 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<sup>−3</sup> 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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Stress response of fresh-cut potatoes to laser irradiation before processing can prevent discoloration and maintain overall quality
(2023-03-01)
Wen, Bo
;
Cui, Shijiang
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Suo, Xiaoyu
;
Supapvanich, Suriyan
Browning is accepted as a main factor affecting quality of fresh cut products. Physical treatments maintaining quality of fresh-cut products have been recently considered by consumer safer than chemical treatments. This study investigated whether preprocess diode laser irradiation can improve the physicochemical quality of fresh-cut potatoes. Laser irradiation at a 450-nm wavelength for 30 min prevented the browning of potato slices during short-term storage at 25 °C. Compared with no treatment, preprocess laser irradiation preserved the appearance and whiteness and inhibited browning and delayed weight loss in potato slices when refrigerated at 4 °C for 96 h. The increases in the total phenol concentration and phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities of fresh-cut potatoes were diminished after laser irradiation. Moreover, the laser irradiation also enhanced antioxidant activities in the samples. The expression of PAL, PPO and POD genes was suppressed by the laser treatment. Therefore, the laser irradiation at 450 nm wavelength for 30 min effectively eliminates discolouration and improves quality of sliced potatoes during cold storage.

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