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Efficacy of preharvest salicylic acid treatment on postharvest quality enhancement of Marian plums (Bouea oppositifolia (Roxb.) Meisn.)
(2026-06-01)
Supapvanich, S.
;
Da, L.
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Phakawan, J.
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Techavuthiporn, C.
Marian plum (Bouea oppositifolia (Roxb.) Meisn.) is a tropical fruit tree that holds significant commercial importance in Southeast Asia. Softening and disease incidence are the main problems limiting the postharvest quality of the fruits. The purpose of this study was to determine the efficacy of preharvest salicylic acid (SA) spray on fruit quality maintenance during storage at room temperature (25±1°C). The fruits were preharvest sprayed with SA at concentrations of 0 (water), 1, 2, and 3 mM prior to harvest for 3 days. The finding showed that 3 mM SA evidently delayed the progression of fruit coloration from the time of harvest to the end of storage (day 8) in comparison to the control treatment. During storage, disease incidence in the 3 mM SA-treated fruits was not found in comparison to other treatments. All SA treatments reduced the magnitude of the weight loss increase. The 3 mM SA treatment delayed fruit softening, lipid membrane degradation, and an increase in total soluble solids, while maintaining a high level of total acidity. In addition, the application of 3 mM SA significantly increased the ferric reducing antioxidant potential, and all SA treatments effectively maintained free radical scavenging activity compared to the control treatment. In conclusion, preharvest SA spray at 3 mM prior to harvest is an effective approach to maintaining the postharvest quality of marian plums during storage.
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Implementing short-term anoxic conditions as a straightforward and effective postharvest technique to preserve the quality of ‘Sucrier’ bananas
(2026-06-01)
Techavuthiporn, C.
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Sittiprasert, W.
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Phakawan, J.
;
Supapvanich, S.
The aim of this study was to examine the impact of an oxygen limitation, so-called anoxic conditions, on the ripening process and the physicochemical characteristics of ‘Sucrier’ bananas during storage. A preliminary experiment was conducted to determine the optimal duration of anoxia treatment, ranging from 0 to 20 h. The experiment determined that subjecting the fruit to anoxic conditions for 16 h resulted in the most successful treatment for delaying the development of fruit skin color at room temperature for a period of 8 days. Furthermore, the reduction in moisture content of the peel and the increase in weight loss, pulp-to-peel ratio, and moisture content of the pulp exhibited a notable disparity compared to the other treatments. Therefore, the duration of 16 h of anoxic conditions was chosen to further examine the responses of fruit after storage for 18 d at 15°C, in comparison to the control fruit, which had no exposure to anoxic conditions. Bananas treated with anoxia exhibited a decrease in the developed peel color, as indicated by decreased Δa* and ΔH values. The treatment also demonstrated greater fruit firmness in comparison to the untreated fruit. In addition, the peel of treated bananas exhibited a greater relative value of firmness, whereas the relative values of electrolyte leakage, malondialdehyde, and H2O2 were lower. This is likely caused by the application of anoxia treatment, which might stimulate the activity of DPPH scavenging.
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Production of cinnamon essential oil-loaded electrospun nanofiber for postharvest technology application usage
(2024-09-01)
Boonyaritthongchai, P.
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Kebngon, C.
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Khumthongwattana, M.
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Wongs-Aree, C.
;
Supapvanich, S.
This research aims to produce a pullulan and gelatin-based nanofiber sheet containing cinnamon essential oil (CEO) by electrospinning technique for postharvest crops usage. Nanofibers contain highly porous mesh with their large surface-to-volume ratio which is much advantage for improving performance for many applications. First study was to produce the based-nanofiber sheet by varying the combination of two polymers as pulluan and gelatin in order to select the best one for the further study. Based-nanofiber sheets of various proportions of pullulan and gelatin as 60:40, 65:35 and 70:30 (pullulan:gelatin) was produced by using electrospinning technique. The potential difference of electricity supply varied from 23, 25 and 28 kV to find the suitable condition for producing the carried nanofiber sheet was investigated. The result revealed that the 70:30 (pullulan:gelatin) with 28 kV of potential difference was the best condition for producing the based-nanofiber sheet. Afterward, this condition was chosen to the further experiment. The various concentrations of CEO were added into the polymer solution prior to shooting the nanofiber by electrospinning machine. The results suggested that 15% CEO electrospun nanofibers revealed the proper morphology with the constant smallest size of fiber diameter without any droplet of beads. In vitro, antibacterial activity of CEO-nanofiber was also evaluated. This electrospun nanofiber can inhibit aerobic plate count. So, this treatment could be possible to use in postharvest fruit and vegetable in order to prevent microbial growth and maintain quality during storage.
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Comparison of calcium gluconate and calcium chloride immersions on physicochemical quality of green Thai peppers during cold storage
(2024-06-01)
Supapvanich, S.
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Kedbanglai, P.
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Techavuthiporn, C.
The efficiency of calcium gluconate (Ca-G) immersion on postharvest quality improvement of green Thai peppers compared with CaCl<inf>2</inf> and water immersions during cold storage was investigated. The green Thai peppers were dipped in 1% Ca-G, 1% CaCl<inf>2 </inf>and water (control) for 15 min and then stored at 13°C and 85% RH. Ca-G immersion could better maintain the visual appearance than CaCl<inf>2</inf> and water immersions, consequently. The increased weight loss was delayed by both calcium immersions. Ca-G immersion maintained the fruit greenness and chlorophyll content better than CaCl<inf>2</inf> and water immersions, consequently. Both calcium immersions enhanced antioxidant activity and bioactive compounds (total phenols and ascorbic acid) content more than control treatment. Interestingly, the antioxidant activity and bioactive compounds content of Ca-G treated fruits were higher than those of CaCl<inf>2</inf> treated fruits. In conclusion, 1% Ca-G immersion is a potential alternative calcium treatment that maintains postharvest quality and enhances the nutritional values of the green Thai pepper when compared to CaCl<inf>2</inf> immersion.
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Preharvest calcium chloride sprays improving physicochemical quality of mulberries (Morus alba L. ‘Chiang Mai 60’) during refrigeration
(2024-06-01)
Supapvanich, S.
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Sangchan, P.
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Youryon, P.
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Ahuja, A. Junpatiw
The aim of this work was to investigate the efficiency of preharvest CaCl2 sprays on quality of ‘Chiang Mai 60’ mulberries during refrigeration. The mulberries at the stage of 40 days after anthesis were sprayed with water (control), 0.5 or 1% CaCl2. The fruits were then harvested after spraying for 5 days and refrigerated at 5°C for 6 days. The visual appearance, texture, total soluble solids (TSS) content, total acidity (TA), antioxidant activities and certain secondary metabolites of the mulberries were monitored. Both CaCl2 sprays had no effect on the visual appearance during storage. Both CaCl2 sprays enhanced fruit firmness and delayed the fruit softening during refrigeration. Both CaCl2 treatments delayed the increased TSS content and maintained the TA content. Total phenols, ascorbic acid and anthocyanin contents of the mulberries were enhanced by the CaCl2 sprays. Both CaCl2 sprays delayed the decreased antioxidant capacity and enhanced the free radical scavenging activity during the refrigeration. The efficiency of 0.5 and 1% CaCl2 preharvest sprays on improving postharvest quality of the mulberries was not different. This indicates that CaCl2 preharvest sprays improved postharvest quality of the mulberries which 0.5% CaCl2 is the suggested concentration.
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Efficacy of coconut liquid endosperm as natural agent inhibiting browning and maintaining quality of fresh-cut mature mangoes by comparison with cysteine
(2024-04-01)
Techavuthiporn, C.
;
Supapvanich, S.
The use of natural substances to preserve the freshness of fresh-cut products has been receiving a lot of attention recently. The aim of the present work was to determine the efficacy of coconut liquid endosperm (CLE) immersion on browning retardation and quality maintenance of fresh-cut mature green mangoes by using ‘Kaew Kamin’ mango as fresh-cut fruit model compared with cysteine (Cys) immersion during refrigeration at 4°C. In the preliminary investigation, the treatment of CLE or Cys retarded the colour change (Δ hue angle) and browning development during refrigeration. The optimal concentrations of CLE and Cys were 100 and 1.5%, respectively. Compared with untreated samples (100% CLE), 1.5% Cys and Cys + CLE immersions maintained firmness, superficial colour, and visual appearance, as well as inhibited the browning and polyphenol oxidase (PPO) activity of the fresh-cut mangoes. Interestingly, Cys immersion enhanced antioxidant activity and the total phenolic compounds of the fresh-cut mangoes. The total phenolic content of the fresh-cut mangoes was unaffected by CLE immersion. Compared to Cys, CLE is a natural substance that prevents browning, and maintains the freshness of fresh-cut mature green mangoes throughout refrigeration.
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Development of electrospun nanofibers containing methyl jasmonate for applying in postharvest fruit and vegetables
(2022-04-01)
Kebngon, C.
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Srilaong, V.
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Penchaiya, P.
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Supapvanich, S.
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Tepsorn, R.
Development of a nanofiber sheet containing methyl jasmonate produced by electrospinning technique for delaying senescence in perishable crops was studied. Nanofibers contain highly porous mesh with their large surface-to-volume ratio which has much advantage for improving performance for many applications. This research aims to develop the nanofiber sheet containing methy jasmonate. The first study was to produce the proper nanofiber sheet by varying the combination of three polymers as chitosan, cellulose and gelatin for nanofiber sheet. Nanofiber sheets of various proportions of chitosan, cellulose and gelatin as 40:10:50, 40:20:40, 40:30:30 (chitosan: cellulose:gelatin) were produced by using an electrospinning machine. The distance of polymer shooting, flow rate of polymer injection and potential difference of electricity supply was varied to find the suitable condition for producing the carried nanofiber sheet. The result revealed that the 40:30:30 (chitosan:cellulose:gelatin) with 10 cm of polymer shooting distance, 11.67 μL min<sup>-1</sup>of polymer flow rate and 23 kV of potential difference was the best condition for producing the nanofiber sheet. Afterward, this condition was chosen to the further experiment. Various concentrations of methyl jasmonate were added into the polymer solution prior to shooting the nanofiber by electrospinning machine. The results suggested that 5 mM methyl jasmonate electrospun nanofibers revealed the proper morphology with the smallest size of fiber diameter without any droplet of bead, easy to crack. This treatment could potentially be used for delaying senescence of postharvest fruit and vegetable.
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Comparison of substrate reactivity of polyphenol oxidase and browning symptom of fresh cut 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango in vitro and in vivo
(2022-04-01)
Chimvaree, C.
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Wongs-Aree, C.
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Supapvanich, S.
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Tepsorn, R.
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Boonyaritthongchai, P.
'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' are popular cultivars for freshcut mango product in Thailand. Fresh-cut mango is considered as one of the most consumed products with the increasing market growth year by year. However, there are problems of fresh-cut mango due to surface browning and microbial contamination. This research was studied on the comparison of substrate reactivity of polyphenol oxidase and browning symptom of fresh-cut mango cultivars 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4'. Enzymatic browning of both 'Nam Dok Mai' mango revealed that polyphenol oxidase activity (PPO) in 'Nam Dok Mai Si Thong' was higher than 'Nam Dok Mai No. 4' mango. Five phenolic substrates of PPO including caffeic acid, catechol, chlorogenic acid, 4-methyl catechol and pyrogallol was individually dropped onto 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango pulp surface for testing the specific substrates of 'Nam Dok Mai' mango's PPO (in vivo). 'Nam Dok Mai No. 4' mango cubes underwent darker browning symptom when treated with chlorogenic acid, 4-methyl catechol and caffeic acid, respectively, while 'Nam Dok Mai Si Thong' mango cubes showed a darker color when treated with 4-methyl catechol, catechol and pyrogallol. In vitro, the specificity of PPO activity of mango extract was determined using various substrates as caffeic acid, catechol, chlorogenic acid, 4-methylcatechol and pyrogallol. PPO extracted from 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No.4' mango was more actively specific to catechol and 4-methylcatechol than other substrates which revealed the higher activity of PPO.
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Physicochemical quality improvement of ready cook baby corns using calcium propionate immersion
(2020-07-01)
Promyou, S.
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Chimsonthorn, V.
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Kijka, C.
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Supapvanich, S.
The effect of calcium propionate (Ca-propionate) on physicochemical quality changes of ready cook baby corn (Zea mays L.) during storage was investigated. It was found that Ca-propionate treatment retarded the loss of texture which was concomitant with the lower EDTA-soluble pectin and higher Na<inf>2</inf>CO<inf>3</inf> soluble pectin concentrations compared to untreated baby corns. Ca-propionate treatment did not obviously affect total sugars content, antioxidant activity and free radical scavenging activity compared to untreated samples. However, Ca-propionate treatment induced bioactive compounds such as total phenols, flavonoids and ascorbic acid contents of ready cook baby corns during storage. Therefore, Ca-propionate immersion is an alternative improving quality especially texture and nutritional values of ready cook baby corns during cold storage.
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Encapsulation of Cinnamaldehyde from Cinnamon Essential Oils in Cyclodextrin
(2020-06-22)
Chimvaree, C.
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Tepsorn, R.
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Supapvanich, S.
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Wongs-Aree, C.
;
Srilaong, V.
Cinnamaldehyde is the major compound in cinnamon essential oil which has effective inhibiting the microbial growth and revealed low physicochemical stability, low solubility in water. The aim of this study was the encapsulation of cinnamaldehyde in β-cyclodextrin in order to obtain a complex which can be used for preserving fresh-cut produce. The encapsulated complex cinnamaldehyde/ β-cyclodextrin was prepared using the inclusion complex method. The various ratios of cinnamaldehyde/β-cyclodextrin on cinnamaldehyde releasing efficiency was investigated. The various ratios of cinnamaldehyde/β-cyclodextrin as 50:50, 40:60, 30:70 and 25:75 were monitored. Encapsulation efficiency (%EE) and encapsulation capacity (%EC) of encapsulated cinnamaldehyde powder were analyzed. The results showed that the ratio at 25:70 cinnamaldehyde/β-cyclodextrin showed the highest %EC and %EE when compared with other treatments. The ratio at 25:75 had faster control release in first 3 h. Antimicrobial activity was tested against two strains of gram-positive (Staphylococcus aureus and Bacillus cereus) and two strains of gram-negative (Escherichia coli and Pseudomonas aeruginosa) bacteria. β-cyclodextrin with encapsulated cinnamaldehyde exhibited good inhibitory effect against all tested bacterial strains.

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