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Efficacy of salicylic acid incorporated with lukewarm water immersion on postharvest quality of ‘Leb Mue Nang’bananas (Musa AA) on shelf life storage
(2025-05-01)
Youryon, Pannipa
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Nokkhao, Ruamjit
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Suemak, Aphisit
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Supapvanich, Suriyan
Importance of the work: The shelf life of ‘Leb Mue Nang’ bananas (Musa AA) is relatively short. The decline in quality with shelf life limits the market presence of bananas. Objectives: To investigate the impact of salicylic acid (SA) incorporated with lukewarm water (LW) immersion on the quality preservation of ‘Leb Mue Nang’ bananas stored under shelf life conditions (27 ± 2°C, 65 ± 8% relative humidity) for 6 d. Materials and Methods: First, the effects on banana quality were monitored of SA immersion at 0−2 mM, as well as LW immersion at 45 or 50°C for 5−15 min. Consequently, the impact was examined of SA+LW (SA at 0.25 mM combined with LW at 45°C for 15 min) on the quality preservation of bananas compared to the SA-only, LW-only and control treatments. Results: In the preliminary study, the bananas subjected to 0.25 mM SA dipping or LW at 45°C for 15 min best preserved postharvest quality. Compared to the control, all treatments delayed senescence spots and maintained pulp firmness, as well as postponing increases in weight loss, total soluble solids content, total acidity and ripening index. Both the SA and SA+LW treatments increased the total phenols and antioxidant activity. The SA+LW treatment decreased skin damage and preserved pulp firmness compared to the SA- and LW-only treatments. All examined quality parameters were significantly and positively correlated during storage, with the exception of pulp firmness, which had a negative correlation to the other parameters. Main finding: The SA+LW treatment effectively preserved the quality and prolonged the shelf life of the ‘Leb Mue Nang’ bananas compared to untreated fruits.
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Efficiency of combinative salicylic acid and chitosan preharvest-treatment on antioxidant and phytochemicals of ready to eat daikon sprouts during storage
(2019-06-30)
Supapvanich, Suriyan
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Anan, Wassana
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Chimsonthorn, Vathida
Effects of salicylic acid (SA), chitosan and combinative SA and chitosan (SA + Chitosan) preharvest-treatments on bioactive compounds improvement of daikon sprouts during cold storage (5 ± 1 °C) were investigated. In preliminary experiment, 2.0 mM SA and 0.1% chitosan treatments were best concentration in improving antioxidant activity and bioactive compounds of the sprouts during storage. In the main experiment, the effects of SA + Chitosan treatment on visual appearance, antioxidant activity, phytochemicals and antioxidant enzymes of the sprouts were monitored during storage. Visual appearance and pigments contents did not significantly change throughout storage. SA + Chitosan treated sprouts contained total phenols, ascorbic acid, antioxidant enzymes and antioxidant activity higher that control. Compared to SA and chitosan, SA + Chitosan enhanced total phenols, ascorbic acid, catalase activity and free radical scavenging activity during storage. In conclusion, SA + Chitosan could be a good mean enhancing phytochemicals of daikon sprouts during cold storage.
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Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion
(2018-06-01)
Supapvanich, Suriyan
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Mitsang, Preyanuch
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Youryon, Pannipa
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Techavuthiporn, Chairat
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Boonyaritthongchai, Panida
Physicochemical quality and bioactive compounds of ‘Taaptipjaan’ wax apple (Syzygium samarangenese) that were immersed in 0, 0.5 and 1.0 mM salicylic acid (SA) for 30 min and then stored at 12 ± 1 °C for 9 days were investigated. SA had no effect on the colour of fruit skin, total soluble solids, total acidity, total sugars, ascorbic acid (AsA) and anthocyanin contents but could help maintaining the firmness of the fruit. Antioxidant activity, total phenols, total flavonoids and antioxidant enzymes activities such as peroxidase and catalase were enhanced by SA. The SA immersion at the concentration of 0.5 mM effectively maintained firmness and visual appearance without causing any shrinkage on the fruit top and skin pitting and enhanced the bioactive compounds greater than 1.0 mM SA immersion. The evidences suggest that 0.5 mM SA immersion is an effective approach of maintaining quality and enhancing bioactive compounds including the activities of antioxidant enzymes in the fruit during short-term storage.
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Preharvest salicylic acid application maintains physicochemical quality of ‘Taaptimjaan’ wax apple fruit (Syzygium samarangenese) during short-term storage
(2017-01-27)
Supapvanich, Suriyan
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Mitsang, Preeyanuch
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Youryon, Pannipa
Physicochemical changes of wax apple fruit (Syzygium samarangenese) cv. ‘Taaptipjaan’ preharvest treated with salicylic acid (SA) during storage were investigated. The fruit were sprayed with 0, 0.5 and 1.0 mM SA at 24 h before harvest and stored at 13 ± 1 °C for 9 days. Preharvest SA application at the concentration of 0.5 mM effectively maintained visual appearance of the fruit when compared to the control and 1.0 mM SA treated fruit. The SA application had no effect on fruit colour, total anthocyanin content, TSS, TA and the loss of fresh weight during storage but delayed the loss of firmness. Antioxidant capacity, DPPH free radical scavenging activity, total phenols and total flavonoid contents were enhanced by SA treatments. The 0.5 mM SA application markedly enhanced the activities of antioxidant enzymes such as catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD). In conclusion, preharvest SA application at the concentration of 0.5 mM is an alternative maintaining physicochemical quality of the wax apple during short-term storage.
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Hot water incorporated with salicylic acid dips maintaining physicochemical quality of 'Holland' papaya fruit stored at room temperature
(2017-01-01)
Supapvanich, Suriyan
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Promyou, Surassawadee
The effects of hot water incorporated with salicylic acid (SA) dips on quality of 'Holland' papaya fruit stored at room temperature (30±2°C) was investigated. The fruit were immersed in 0, 1.0, 2.0 and 3.0 mM SA solutions at 42 °C for 40 min following at 49 °C for 20 min and untreated (control). Both hot water and hot SA dips prevented the incidence of fungi during storage. The hot SA dips delayed the fruit ripening including maintaining firmness, skin colour, and total soluble solids (TSS) content. Hot SA dips retarded the weight loss rather than hot water dip and control, respectively. All treatments had no affect flesh colour when compared to the control. Hot SA dips enhanced carotenoids, ascorbic acid and antioxidant content during storage. This work suggest that 2.0 mM hot SA dip is a reliable alternative maintaining quality and enhancing bioactive compounds in the papaya fruit during storage.
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Postharvest quality maintenance of longan fruit by ultra violet-C incorporated with salicylic acid application
(2017-01-01)
Suiubon, Sonthaya
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Supapvanich, Suriyan
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Promyou, Surassawadee
The purpose of this study was to investigate the effects of salicylic acid (SA) dips incorporated with ultra violet-C (UVC) irradiation on postharvest quality of longan fruit cv. 'Dor' during refrigerated storage at 10°C. The longan fruit were dipped in SA solution at the concentration of 0, 1.0, 2.0 and 3.0 mM before irradiated with 6.6 kJ m<sup>-2</sup> UVC. Physicochemical quality attributes including peel colour, taste attributes, fruit decay, sensorial qualities and bioactive compounds were monitored. SA dips incorporated with the UVC irradiation maintained the outer peel lightness (L*), total ascorbic acid (TAA) content and crispness score of flesh as well as lowered colour difference (ΔE*) value of outer peel and the reduction total antioxidant capacity (TAC) of the flesh during storage. All treatments did not affect the fruit taste attributes including total soluble solids (TSS), total acidity (TA) and TSS/TA ratio. The fruit dipped with 2.0 and 3.0 mM SA incorporated with the UVC irradiation effectively delayed the fruit decay as well as inhibited off-flavour. The fruit dipped with 2.0 mM SA incorporated with UVC irradiation showed the highest acceptability score and also enhanced the activity of antioxidant enzymes such as ascorbic acid peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT).
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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
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Mahasap, Boonwat
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Boonyaritthongchai, Panida
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Techavuthiporn, Chairat
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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.
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Effects of salicylic acid incorporated with lukewarm water dips on the quality and bioactive compounds of rambutan fruit (Nephelium lappaceum L.)
(2015-01-01)
Supapvanich, Suriyan
This study investigated the quality attributes of rambutan cv. Rong-rien treated with salicylic acid (SA) solution and/or lukewarm water (LW). The fruit were dipped in distilled water (control), lukewarm water at 35°C, 1.0 mM salicylic acid solution, and 1.0 mM lukewarm salicylic acid solution (SA+LW) at 35 °C for 20 min. The fruit were packed in polyethylene containers and then held at 13±2°C for 9 days. Visual appearance, weight loss, pulp firmness, external browning score, superficial colors, total soluble solids (TSS), total acidity (TA) and bioactive compounds - namely antioxidant capacity, total phenols, total flavonoids and total ascorbic acid contents - were determined. The weight loss of the fruit was small during storage and slightly delayed by salicylic acid or/ and lukewarm water dips. SA and SA+LW dips delayed external browning and effectively inhibited the softening of the fruit. The reduction of lightness (L*) was delayed by salicylic acid and/or lukewarm water dips. All treatments had no effect on superficial colors and taste of the fruit during storage. SA and SA+LW dips clearly enhanced bioactive compounds involving antioxidant capacity, total phenols, total flavonoids and total ascorbic acid content during storage. In conclusion, SA and SA+LW treatments delayed external browning, maintained pulp firmness and enhanced the bioactive compounds of rambutan during storage.
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Chilling injury alleviation and quality maintenance of lemon basil by preharvest salicylic acid treatment
(2015-01-01)
Supapvanich, Suriyan
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Phonpakdee, Rachadakorn
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Wongsuwan, Pratumtip
The purpose of this study was to alleviate chilling injury (CI) of lemon basil during storage by using preharvest salicylic acid (SA) treatment. The basil was sprayed with SA at the concentration of 0, 1, 5 or 10 mM before harvesting 24 h and was then stored at 7 °C for 4 days. Weight loss, CI score, malondialdehyde (MDA) content, electrolyte leakage (EL), superficial colour, pigments and bioactive compounds were determined. SA treatments alleviated CI and reduced the increase in EL and MDA content which the best result alleviating CI was 5 mM SA. The greenness and total chlorophyll content were maintained by SA application. After 24 h of treatment, antioxidants, total phenols and flavonoids were enhanced. During storage, SA treatment reduced the loss of bioactive compounds in the lemon basil. In conclusion, preharvest SA treatment at 5 mM alleviated CI and maintained quality of lemon basil during cold storage.

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