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Author: search.filters.author.Supapvanich, SuriyanSubject: search.filters.subject.Firmness

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    Pre-peeling salicylic acid and post-slicing melatonin treatment: Effects on browning inhibition and quality improvement in lotus root slices
    (2025-12-01)
    Supapvanich, Suriyan
    ;
    Wongsuwan, Pratumtip
    ;
    Sripumimas, Sookmas
    ;
    Kang, Chuankai
    ;
    Yang, Ting
    Browning is a major problem in lotus root slices. This study examined the combined effects of pre-peeling salicylic acid (SA) and post-slicing melatonin (MT) on browning inhibition and quality retention. Preliminary tests identified optimal conditions as 3 mM SA for 30 min and 0.1 mM MT for 5 min. Intact roots were treated with SA, slices with MT, or both, and stored at 4 °C for 12 days. The combined SA + MT more effectively maintained visual quality by suppressing polyphenol oxidase and peroxidase activities, preserving firmness via reduced polygalacturonase, β-galactosidase, and cellulase activities, and enhancing antioxidant capacity, total phenolics, and flavonoids. It also lowered H<inf>2</inf>O<inf>2</inf> content and lipoxygenase activity, mitigating oxidative stress. Post-slicing MT alone achieved similar browning control but was less effective in texture preservation. These findings indicate that integrated SA and MT application is a promising strategy to extend shelf life and maintain physicochemical quality of fresh-cut lotus root.
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    Efficiency of ultrasonic treatment on postharvest quality and bioactive compounds of ‘kim ju’ guava fruit during short-term storage at room temperature
    (2021-01-01)
    Supapvanich, Suriyan
    ;
    Kijka, Chollawit
    The purpose of this recent work was to investigate the efficiency of ultrasonic (US) treatment on the postharvest quality and bioactive compounds of ‘Kim Ju’ guava fruits during storage at room temperature (RT) (28±1°C) for 6 d. The fruit samples were sonicated at 40 kHz and 150 w for 10 min. Visual appearance, colour attributes, tweight loss, total soluble solids (TSS), titratable acidity (TA), texture, pectin substances, antioxidant activity, total phenols and flavonoids contents of the fruits were monitored during storage. The fruits treated with US had better visual appearance than that of untreated fruits. US treatment could delay weight loss but it had no effect on all colour attributes, TSS and TA of fruits. Fruit softening was inhibited by US treatment due to delay in the formation of increased soluble pectin and by decreased insoluble pectin contents. Moreover, US treatment could enhance antioxidant activity and the total phenols and flavonoids contents. Nevertheless, there was no change of ascorbic acid content in fruits during storage. These results suggest that US treatment is an effective postharvest approach, which could preserve postharvest quality and level of bioactive compounds of ‘Kim Ju’ guavas during short-term storage at RT.
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    Salicylic acid immersion maintains physiochemical quality and enhances bioactive compounds in 'Kimju' guava fruit during cold storage
    (2017-01-01)
    Supapvanich, Suriyan
    ;
    Mahasap, Boonwat
    ;
    Boonyaritthongchai, Panida
    ;
    Techavuthiporn, Chairat
    ;
    Tepsorn, Racha
    The aims of this work were to investigate the effect of salicylic acid (SA) immersion on the physicochemical quality maintenance and biologically active compounds enhancement of 'Kimju' guava. The fruit were immersed in water (control) and 2 mM SA solution and stored at 12 ± 1 °C, 90 ± 2% RH. The observed factors were pigments, total sugars, total soluble solids (TSS), total acidity (TA), firmness and pectin components, bioactive compounds such as ascorbic acid (AsA), total phenols (TP), total flavonoids (TF) and the activities of antioxidant enzymes including peroxidase (POD) and catalase (CAT). The total chlorophylls chlorophyll a and b contents of the treated fruit were higher than those of the control. The SA immersion did not affect the total carotenoids concentration and TSS whilst it delayed the increase in total sugars and lowered TA content. The fruit softening was delayed by the SA immersion due to the control of soluble pectin increase and insoluble pectin decrease. The antioxidant activity and the concentrations of AsA, TP and TF were enhanced by the SA immersion. The SA immersion also stimulated POD activity but did not induced CAT activity. In conclusion, 2.0 mM SA immersion is an effective postharvest treatment maintaining quality and improving nutritional values of 'Kimju' guava.