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Author: search.filters.author.Supapvanich, S.Subject: search.filters.subject.Bioactive compounds

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    Effect of canopy positions on physicochemical quality of Mandarin Fruit cv. 'Shogun' during Storages
    (2019-01-01)
    Youryon, P.
    ;
    Supapvanich, S.
    The effect of canopy positions (upper, middle and lower) on quality of mandarin fruit cv. 'Shogun' stored at 20°C and 10°Cwas investigated. The results showed that the canopy positions influenced the appearance and peel colour which the peel of fruits from the upper part had more yellow and chroma value than the fruits from middle and lower parts which the peel had more green colour. The canopy positions had no influenced on the fruit pulp colour. The fruits from the upper part had total soluble solids (TSS), antioxidant activity (AA), ascorbic acid (AsA), total phenols (TP) and total flavonoids (TF) contents higher than the fruits from middle and the lower parts whilst total acidity (TA) of the fruits from different canopy positions was similar. During storage, most physicochemical quality attributes seemed constant, except TA which decreased on day 7 and antioxidant activity of the fruits stored at 10 °C which decreased on day 21. In conclusion, the canopy positions had influenced on 'Shogun' mandarin fruit quality which the fruits from the upper part had quality higher than the fruits from middle and lower parts.
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    Physicochemical changes in ‘Holland’ papaya fruit treated with quarantine hot water incorporated with salicylic acid dip during cold storage
    (2019-01-01)
    Supapvanich, S.
    ;
    Boonyaritthongchai, P.
    ;
    Wongs-Aree, C.
    The aim of this study was to determine the effects of quarantine hot water dip at 42°C for 40 min followed with 49°C for 20 min (H) incorporated with 2.0 mM salicylic acid (SA) on physicochemical changes in ‘Holland’ papaya fruit during storage. Firmness, total soluble solids content, electrolyte leakage (EL), malondialdehyde (MDA) content, pectin substances, antioxidant capacity, ascorbic acid and total phenols content of the fruit held at 8±1°C for 21 days followed by 1 day at room temperature (31±2°C) were monitored. The firmness of the fruit dipped in hot water incorporated with 2.0 mM SA (2.0 mM SA+H) dip was higher than that of the fruit dipped in H, 2.0 mM SA and control. All treatments had no effect on TSS content. 2.0 mM SA+H dip retarded the increase in EL, MDA and EDTA-soluble pectin content and decrease in Na2CO3-soluble pectin content better than other treatments. Moreover, bioactive compounds content such as antioxidant capacity, ascorbic acid and total phenols content were maintained by 2 mM SA+H dip. These suggest that the use of 2.0 mM SA+H is an effective alternative maintaining postharvest quality of papaya fruit during cold storage.
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    Effects of salicylic acid immersion on physicochemical quality of Thai papaya fruit 'Kaek Dam' during storage
    (2016-02-29)
    Promyou, S.
    ;
    Supapvanich, S.
    This study addressed the effects of salicylic acid (SA) immersion on physicochemical quality of a Thai papaya fruit 'Kaek Dam' during refrigerated storage. Ripening index (RI), total soluble solids (TSS), peel and flesh colour (L∗ and hue values), firmness, electrolyte leakage (EL), pectin substances (total, EDTA-soluble and Na<inf>2</inf>CO<inf>3</inf>-soluble pectins), antioxidant capacity and total phenols of the fruit immersed in 0, 1.0 and 2.0 mM SA were monitored. SA had no effect on the changes in colour and total pectin content but significantly delayed the increases in RI, TSS, softening, EL, EDTA- and Na<inf>2</inf>CO<inf>3</inf>-soluble pectins during storage (P≤0.05). The papaya fruit immersed in 2 mM SA showed the best in delaying the loss of firmness and enhancing antioxidant capacity and total phenols. Thus, this study shows that SA immersion maintains postharvest quality and enhances bioactive compounds of the papaya fruit during storage.
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    Quality and bioactive compounds of ripe 'Kluai Nam Wa' and 'Kluai Khai' bananas during storage
    (2016-01-01)
    Youryon, P.
    ;
    Supapvanich, S.
    The aim of this work was to determine quality changes in ripe 'Kluai Nam Wa' (Musa ABB group) and 'Kluai Khai' (Musa AA group) banana fruits held 25 or 13°C. Skin blackening and senescence spots appeared on both 'Kluai Nam Wa' and 'Kluai Khai' banana fruit held at at 25°C for 8 days. No senescence spots were detected on 'Kluai Khai' held at 13°C for 16 days. Storage at 13°C maintained both skin and pulp colour and delayed the fruit softening. Bioactive compounds of 'Kluai Khai' banana fruit were higher than 'Kluai Nam Wa' banana fruit. An increase in antioxidant was found in both banana fruit held at 25°C. Antioxidant of 'Kluai Khai' banana fruit held at 13°C increased during storage whilst that of 'Kluai Nam Wa' banana fruit decreased. Storage at 13°C could maintain total phenols and total flavonoids of the bananas during storage.