KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Author: search.filters.author.Supapvanich, S.Subject: search.filters.subject.Firmness

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    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.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    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.