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Efficacy of methyl jasmonate-liposomes on 'Kluai Khai' bananas (Musa AA) quality preservation and oxidative response alleviation during room temperature storage
(2025-02-01)
Da, Li
;
Youryon, Pannipa
;
Suo, Xiaoyu
;
Sinthusamran, Sirima
;
Phakawan, Janejira
The rapid acceleration of ripening during ambient storage is a primary factor limiting the shelf-life of bananas. Application of methyl jasmonate (MeJA) has been used to enhance the postharvest quality of perishable commodities. This study aimed to investigate the efficacy of MeJA (10−3 M) encapsulated in liposomes (MeJA-liposomes) on the postharvest quality of ‘Kluai Khai’ bananas (Musa AA) during storage at room temperature (26 ± 2 °C) for 9 d The MeJA-liposomes exhibited an average particle size of 152.37 ± 1.63 nm with a PDI of 0.21 and a zeta potential value of -33.9 ± 1.02 mV. The MeJA-liposomes treatment exhibited a greater delay in fruit ripening and peel colour development compared to the MeJA (10−3 M), blank-liposomes, and control treatments, respectively. MeJA-liposomes reduced the oxidative stress of the peel by decreasing electrolyte leakage, lipoxygenase activity, and the levels of malondialdehyde, α-fanesene, conjugated triene (CT-281) and H<inf>2</inf>O<inf>2</inf> in the fruit peel. As the ripening process in untreated bananas progressed, they exhibited greater antioxidant activities, namely in terms of ferric reduction antioxidant capacity and DPPH radical scavenging activity in the peel, compared to the MeJA-liposome-treated bananas. The application of MeJA-liposomes treatment resulted in a postponement in the process of softening and an increase in the levels of total soluble solids content, and BrimA in the banana pulp throughout the storage period. In conclusion, the application of MeJA-liposomes presents a promising method for postponing the ripening process, alleviating the oxidative response in the peel and prolonging the shelf-life of ‘Kluai Khai’ bananas (Musa AA) at room temperature.
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Chitosan- and κ-carrageenan-based composite coating on dragon fruit (Hylocereus undatus) pretreated with plant growth regulators maintains bract chlorophyll and fruit edibility
(2021-04-30)
Nguyen, Hanh Thi
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Boonyaritthongchai, Panida
;
Buanong, Mantana
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Supapvanich, Suriyan
;
Wongs-Aree, Chalermchai
Dragon fruit undergoes rapid senescence resulting in yellowing and wilting of bracts during storage. This study identified the synergistic effect of gibberellic acid (GA<inf>3</inf>) or methyl jasmonate (MeJA) dipping combined with chitosan- and κ-carrageenan-based composite coating on the postharvest quality of dragon fruit during storage at 10 °C, 90–95 % RH. Coating with 1.0 % chitosan and 0.2 % κ-carrageenan- based composite decreased the fruit weight loss to lower than 5 % after 30 days of storage and had a positive effect on reducing disease infection. Fruit dipped in 50 mg L−1 GA<inf>3</inf> or 0.1 mM MeJA for 5 min was maintained a better bract quality compared to the control. The treatment of 1.0 % chitosan and 0.2 % κ-carrageenan- based composite combined with 50 mg L−1 GA<inf>3</inf> or 0.1 mM MeJA pretreatment retained a higher chlorophyll content in bracts (47.98 and 48.43 mg 100 g−1 DW, respectively) compared to the coating alone with 1.0 % chitosan and 0.2 % κ-carrageenan- based composite (45.46 mg 100 g−1 DW) via inhibiting the activities of chlorophyll-degrading enzymes. However, bract colour was maintained in all coating treatments compared to the control. The composite coating alone or pretreatment with MeJA significantly maintained titratable acidity, while the combination of GA<inf>3</inf> or MeJA pretreatment and coating retained total soluble solids and increased vitamin C content. No treatment was found to have a significant effect on fruit firmness, ethanol and acetaldehyde, total phenolic content, antioxidant activity, and disease symptoms. We concluded that the chitosan- and κ-carrageenan-based composite coating was crucial for maintaining the freshness and bract colour, and in combination with GA<inf>3</inf> or MeJA pretreatment was better in retaining chlorophyll content and dragon fruit eating quality.
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Physicochemical quality maintenance and bioactive compounds enhancement of Thai guava fruit cv. 'Kim Ju' by using combinative hot water and methyl jasmonate immersion
(2019-01-01)
Supapvanich, Suriyan
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Kernprie, Yuranan
;
Boonyaritthongchai, Panida
;
Techavuthiporn, Chairat
;
Tepsorn, Racha
Postharvest life of Thai guava fruits is limited due to skin damage and physicochemical changes during cold storage. Both methyl jasmonate (MeJA) and heat treatments are potential approaches maintaining postharvest quality of fruits. Thus, the aim of this work was to investigate the effects of hot water and MeJA immersion on physicochemical quality of 'Kim Ju' guava fruit during storage at 12 ± 1 °C for 18 d. The fruit were immersed in hot water at 40 °C for 30 min (H), 0.1 mM MeJA for 10 min (0.1 mM MeJA) or H followed by 0.1 mM MeJA (H + 0.1 mM MeJA) and untreated fruit were used as control. The determined parameters were visual appearance, colour, texture, pectin substances, antioxidant activities, bioactive compounds and antioxidant enzymes activities. The results showed that H + 0.1 mM MeJA treatment maintained visual appearance and colour as compared to 0.1 mM MeJA, H or control treatment, consequently. The treatment of H + 0.1 mM MeJA retarded softening according to the inhibition of soluble pectin increase and insoluble pectin decrease. The treatment enhanced the both antioxidant and free radical scavenging activities as compared to control. These were accompanied with the increments of bioactive compounds such as ascorbic acid, total phenols, flavonoids and peroxidase activity and the retardation of catalase activity decrease. In conclusion, the H + 0.1 mM MeJA treatment could maintain postharvest qualities involving visual appearance and texture and enhanced nutritional value of guava fruit during cold storage.

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