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Author: search.filters.author.Supapvanich, S.Subject: search.filters.subject.Internal browning

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    Effects of simultaneous cyanocobalamin and calcium gluconate treatment on chilling injury alleviation of 'Queen' pineapple by using peduncle infiltration
    (2020-01-01)
    Youryon, P.
    ;
    Keereedat, W.
    ;
    Supapvanich, S.
    Introduction - Chilling injury (CI) is main problem of 'Queen' pineapples during commercial storage (13 °C). The increases in calcium content and antioxidant system enhancement alleviate CI of pineapples. Cyanocobalamin (Cyn) is a novel natural agent inducing antioxidants in postharvest commodities. Therefore, the aim of this work was to investigate the efficiency of simultaneous Cyn and calcium gluconate (Ca-Glu) peduncle infiltration on CI alleviation of 'Queen' pineapple during cold storage. Materials and methods - In the first experiment, the fruits were treated with Cyn at the concentration of 0, 1, 2.5 or 5 µM. In the second experiment, simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments were determined. Biological parameters related to CI of tissue adjacent to the core were monitored after storage at 13 °C for 7 and 14 d followed by 28 ± 2 °C for 2 d. Results - 5 µM Cyn peduncle infiltration relieved CI and membrane peroxidation rather than other concentrations. The simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments could alleviate CI symptoms, membrane peroxidation and enzymatic browning reaction and enhance antioxidant activities of tissue adjacent to the core of pineapples during storage. The simultaneous 5 µM Cyn and 3% Ca-Glu treatment enhanced antioxidant activities and alleviated CI of the fruit being greater than simultaneous 5 µM Cyn and 2% Ca-Glu treatment. Conclusion - The simultaneous 5 µM Cyn and 3% Ca-Glu peduncle infiltration was an effective approach alleviating CI of 'Queen' pineapples during commercial storage.
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    Effects of preharvest salicylic acid or oxalic acid on quality of ‘Queen’ pineapple fruit harvested at different month stored at room temperature
    (2019-01-01)
    Youryon, P.
    ;
    Chimphakdee, N.
    ;
    Supapvanich, S.
    The aim of this work was to investigate the effects of preharvest salicylic acid (SA) or oxalic acid (OX) on quality and internal browning of ‘Queen’ pineapple fruits harvested at different month in year 2015. Visual appearance of half-cut fruit, internal browning (IB) severity score, percentage of fruit number having IB, total soluble solids (TSS), total acidity (TA), ascorbic acid (AsA) contents were determined. The fruits harvested in March had no IB during storage at 25±1°C for 14 days in all treatments. The highest IB severity and the percentage of fruit having IB were found in the fruits harvested in June, especially in control in which IB severity score was 5 and percentage of fruit number having IB was 50%. Preharvest 5 mM SA application could alleviate IB in the fruits during storage and had more effect in reducing IB symptom than 5 mM OX application. Both SA and OX application had no significant effect on the changes in TSS, TA and AsA content of the pineapple fruits. In conclusion, the severity of IB in ‘Queen’ pineapple fruit after harvest depended on the harvesting period and preharvest 5 mM SA application might be an effective alternative alleviating IB during storage.