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Application of underutilized straw mushroom (Volvariella volvacea) powder in cereal bars: Nutritional composition, amino acid profiling, and multivariate analysis
(2026-12-01)
Sinthusamran, Sirima
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Pomasa, Panjit
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Syukri, Daimon
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Sai-Ut, Samart
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Fuangpaiboon, Nattavong
An underutilized straw mushroom (Volvariella volvacea) is an agricultural resource with potential as a functional food ingredient due to its nutritional value and bioactive compounds. This study aimed to evaluate the effects of incorporating straw mushroom powder into cereal bars on sensory attributes, nutritional composition, antioxidant activity, and amino acid profiles. Cereal bars containing 0%, 5%, 10%, and 15% straw mushroom powder were prepared and evaluated for sensory acceptability, proximate composition, physicochemical properties, antioxidant activity, and amino acid composition. Multivariate analysis was performed to assess relationships among quality attributes and formulations. The cereal bar containing 10% straw mushroom powder achieved the highest sensory acceptance, particularly for appearance and texture. Compared with the control, this formulation exhibited higher protein (30.31%vs. 26.60%) and dietary fiber contents (19.66%vs. 12.54%), enhanced antioxidant activity, and lower moisture content and water activity. Amino acid analysis revealed increased levels of lysine, aspartic acid, glutamic acid, and arginine. These results indicate that straw mushroom powder improves the nutritional quality, antioxidant properties, and physicochemical characteristics of cereal bars while maintaining consumer acceptability. In conclusion, the incorporation of 10% straw mushroom powder provided the most favorable balance between sensory acceptance and nutritional enhancement, supporting its potential use as a sustainable functional ingredient for nutrient-dense cereal bar products. Future studies should assess shelf-life stability and microbial quality to confirm the long-term efficacy of the treatment.
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Modulation of functional properties, oxidative stability, and aroma evolution in cream-style salad dressing by Wolffia globosa powder incorporation
(2026-08-01)
Sinthusamran, Sirima
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Techavuthiporn, Chairat
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Supapvanich, Suriyan
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Syukri, Daimon
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Atika, Yusti
Wolffia globosa is a novel plant-derived protein rich in bioactive compounds with potential functionality in food products. This study evaluated dried Wolffia globosa powder (WP) as a partial egg yolk substitute (0–20%) in cream-style salad dressing, focusing on physicochemical properties, oxidative stability, and volatile compounds during storage. WP exhibited high protein content (32.31%), abundant chlorophylls and phenolics, and strong antioxidant capacity. Sensory evaluation identified 15% WP as the most acceptable formulation. WP incorporation altered color, reduced viscosity, increased droplet size, and enhanced electrostatic stability through a more negative ζ-potential. Nutritional quality improved via higher protein, fiber, and antioxidant levels. During 28 days at 30 °C, WP significantly suppressed lipid oxidation. GC–MS chemometric analysis revealed reduced oxidation-derived volatiles and preservation of freshness-related monoterpenes. These results demonstrate WP's effectiveness in regulating emulsion structure and oxidative pathways, highlighting its potential as a functional, plant-based ingredient for stable salad dressings.
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Molecular interactions and functional performance of jicama starch–CMC films and coatings in extending banana shelf life
(2026-06-01)
Techavuthiporn, Chairat
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Nimitkeatkai, Hataitip
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Nukunkit, Phetlada
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Bilalee, Nattha
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Wutthicharoenphuree, Wetpisit
Jicama starch (JS), an underutilized starch source, was examined in combination with carboxymethyl cellulose (CMC) for the purpose of developing edible films and coatings. We analyzed films based on JS (3 % w/v) that contained CMC (0.5–1.5 % w/v) for their structural, thermal, mechanical, and barrier properties. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed the presence of intermolecular interactions, whereas thermogravimetric analysis (TGA) demonstrated increased stability at elevated CMC levels. Scanning electron microscopy (SEM) confirmed that the incorporation of JS with CMC resulted in the transformation of the fragile and cracked JS matrix into a compact and homogeneous structure. Enhanced CMC levels resulted in improved tensile strength while simultaneously reducing transparency, solubility, and water vapor permeability, thus enhancing its suitability for packaging applications. Contact angle measurements for functional evaluation indicated enhanced wettability and diffusivity of JS–CMC coatings on banana peel surfaces. JS–CMC coatings applied to ethephon-treated bananas stored at 25 °C effectively reduced weight loss, malondialdehyde accumulation, and electrolyte leakage, while also delaying peel discoloration and changes in soluble solids and titratable acidity associated with ethephon-induced ripening. The results indicate that JS–CMC blended films/coatings exhibit adjustable hydrocolloid properties with practical functionality in delaying chemically induced ripening, highlighting their potential as sustainable, plant-based materials for edible packaging.
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Methyl Jasmonate Spray Enhances Antioxidant Defense and Preserves Postharvest Quality of Marian Plum (Bouea macrophylla Griffith) During Shelf Life
(2026-06-01)
Supapvanich, Suriyan
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Li, Da
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Techavuthiporn, Chairat
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Suo, Xiaoyu
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Youryon, Pannipa
Marian plum (Bouea macrophylla Griff.), an exotic fruit with high commercial potential, has received limited attention in postharvest research. This study evaluated the effects of postharvest methyl jasmonate (MeJA) spray application on the maintenance of physicochemical quality of Marian plums during shelf-life storage under room-temperature (26 ± 1 °C and 70–75% relative humidity) for 12 days. Fruits were treated with MeJA at concentrations of 0 (CK), 0.01, 0.1, and 1 mM. MeJA application did not significantly influence skin colour development and weight loss throughout storage. However, fruit treated with 1 mM MeJA showed reduced visual decay compared with lower concentrations and the CK. Treatments with 0.1 and 1 mM MeJA moderated changes in total soluble solids and titratable acidity, resulting in a higher BrimA index relative to the CK and 0.01 mM treatment. In addition, higher MeJA concentrations delayed fruit softening by slowing insoluble pectin degradation and soluble pectin accumulation during storage. MeJA treatments at 0.1 and 1 mM mitigated oxidative stress by lowering malondialdehyde and lipoxygenase activity, while enhancing antioxidant capacity, total phenolics, and the activities of catalase and ascorbate peroxidase. Pearson’s correlation and principal component analyses confirmed that 0.1 and 1 mM MeJA delayed fruit deterioration by improving antioxidant capacity and preserving texture during shelf life. Overall, these findings suggest that postharvest MeJA application, particularly at 0.1–1 mM, represents a promising and potentially sustainable strategy for extending shelf life and improving the marketability of Marian plum under room-temperature storage.
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Short-term postharvest anoxia delays peel degreening and firmness loss through regulation of color- and cell wall–related genes in banana
(2026-06-01)
Techavuthiporn, Chairat
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Thammawong, Manasikan
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Nakano, Kohei
Short-term anoxia (AnX) has emerged as a promising approach to extend postharvest quality of climacteric fruits, yet its mechanistic basis peel-associated ripening processes in banana remains unclear. This study examined the impact of 8 and 16 h AnX treatments on peel color, firmness, and the expression of essential genes related to fermentation, ethylene biosynthesis, pigment metabolism, and cell wall modification during ambient temperature storage. Visual and instrumental analyses showed that an 8 h AnX treatment effectively delayed peel degreening and firmness loss, whereas a 16 h treatment offered benefits but also induced stress-related transcriptional responses. Gene expression profiling revealed that AnX suppressed MaADH1 , while significantly upregulating MaADH2 immediately after treatment. A transient downregulation of the ethylene biosynthesis gene MaACO was accompanied by reduced expression of MaSGR and carotenoid-related genes ( MaPSY, MaPDS ), contributing to delayed color-transition. Firmness retention was associated with decreased expression of MaPG1 and MaXTH , whereas MaGLC was substantially upregulated only under prolonged anoxia. Heatmap analysis suggested that AnX disrupted the typical coordination between ethylene and downstream ripening-related genes, indicating altered associations among the analyzed genes. Overall, the findings demonstrate that moderate AnX (8 h) effectively delays ripening-related changes in banana peel through modulation of ethylene-dependent gene regulation, offering practical implications for sustainable postharvest management.
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Kinetic modeling of temperature-dependent physicochemical changes in green asparagus (Asparagus officinalis L.) spears of differing calibers during postharvest storage
(2026-03-01)
Nimitkeatkai, Hataitip
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Techavuthiporn, Chairat
This research employs a kinetic modeling method to analyze postharvest quality alterations in green asparagus spears categorized into two size groups: small spear green asparagus (SSG) and large spear green asparagus (LSG) during temperature-regulated storage. Spears were maintained at temperatures of 4, 10, 15, 20, and 25 °C. Key quality attributes such as weight loss, fiber accumulation, lignin content, hue angle, ascorbic acid concentration, and sugar content were investigated. A model incorporating first-order kinetics and Arrhenius-type temperature dependence was utilized to assess quality changes, with parameters evaluated independently for SSG and LSG. Results indicated that SSG demonstrated greater moisture loss, accelerated ascorbic acid degradation, and more rapid lignification compared to LSG, while sugar depletion was more significant in LSG. The hue angle decreased more significantly at elevated temperatures; however, SSG maintained its green coloration for an extended period. Validation conducted under simulated fluctuating temperatures demonstrated the models’ robustness, with mean relative errors between 8.82 % and 15.13 %. This research emphasizes the influence of size on temperature responses and illustrates the utility of kinetic modeling in predicting dynamic quality alterations. This study presents a targeted framework for optimizing storage conditions and enhances cold chain management strategies to maintain asparagus quality during distribution.
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Comparative Study of Truck and Train Transportation Effects on Postharvest Quality and Physical Damage of Mangosteens
(2026-03-01)
Ongkunaruk, Pornthipa
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Supapvanich, Suriyan
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Youryon, Pannipa
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Sinthusamran, Sirima
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Sanguansak, Nattaporn
Transportation is a major contributor to postharvest losses in mangosteens. This study compared the quality of mangosteens transported by train and by truck from an orchard in Chumphon Province to Bangkok and monitored poststorage changes at 25 ± 1°C and 64 ± 3% relative humidity (RH). During transit, truck shipments experienced internal conditions ranging from 26.0 to 33.0°C, 70.0 to 93.7% RH, and 9.5 to 105.4 m s<sup>−2</sup> in vibration intensity, whereas train shipments ranged from 28.2 to 40.3°C, 40.8 to 96.8% RH, and 1.1 to 13.3 m s<sup>−2</sup>. Mangosteens transported by truck exhibited considerably higher physical damage (24.9 ± 10.51%) than those transported by train (2.9 ± 1.98%). During subsequent storage, truck-delivered fruit showed faster peel color development and more pronounced internal deterioration. Moreover, truck transport led to markedly greater increases in peel hardness and lignin content over time, while both transport modes produced negligible effects on total soluble solids (TSS) and titratable acidity (TA). In truck-delivered fruit, peel hardness was positively correlated with lignin content but negatively correlated with TSS and TA—relationships not observed in train-delivered samples. Statistical analyses, including analysis of variance, Pearson correlation, and principal component analysis, confirmed that transportation mode and storage duration significantly influenced mangosteen quality deterioration, with truck transport accelerating pericarp hardening and ripening. These findings highlight the importance of optimizing logistics, particularly by favoring rail transport, which produces a lower vibration threshold than truck delivery, thereby reducing physical damage and maintaining mangosteen quality throughout the supply chain.
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Preharvest Salicylic Acid Incorporated with Calcium Chloride Spray Improves the Postharvest Quality of Thai Dwarf Mulberries (Morus alba)
(2026-01-01)
Youryon, Pannipa
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Sangchan, Pra Kaiykarn
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Phakawan, Janejira
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Ahuja, Anjana Junpatiw
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Techavuthiporn, Chairat
The current research evaluated the impacts of preharvest salicylic acid (SA), calcium chloride (CaCl2), and SA incorporated with CaCl2 (SA+CaCl2) sprays on the quality of mulberries. In the preliminary experiment, the mulberries were sprayed with SA (0, 1, and 2 mM) or CaCl2 (0, 0.5, and 1%) before harvest for 5 d. The results indicated that the preharvest application of 1 mM SA or 0.5% CaCl2 resulted in the deceleration of the BrimA (a ripening index) increase and hindered fruit softening during storage at 5 °C for 6 d. In the major experiment, the effects of preharvest sprays of 1 mM SA, 0.5% CaCl2, and SA+CaCl2 for 5 d prior to harvest were investigated. All preharvest treatments delayed fruit darkening and acidity reduction compared to the untreated fruits and did not affect redness. The SA+CaCl2 spray delayed fruit darkening and enhanced firmness compared to the individual sprays. The total soluble solids content and BrimA value of treated mulberries were lower than those of untreated fruits. All treatments improved the antioxidant activity and bioactive compounds compared to the untreated fruits. The ferric-reducing antioxidant potential, DPPH radical scavenging activity, total anthocyanin, and total phenol content were all higher with the SA+CaCl2 preharvest spray than with the SA or CaCl2 spray alone. Thus, the preharvest SA+CaCl2 spray is a promising approach for improving Thai dwarf mulberry postharvest quality.
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Transformation of Thai chicken-rice sauce into an instant powder via egg-white foam-mat drying: Physicochemical, sensory characterization, and microstructural
(2026-01-01)
Pomasa, Panjit
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Techavuthiporn, Chairat
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supapvanich, Suriyan
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Fuangpaiboon, Nattavong
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Kaesang, Trus
The production of stable powdered Thai chicken rice sauce using foam-mat drying techniques is feasible. Achieving an optimal balance between functionality and sensory quality in protein incorporation presents significant challenges. This research investigated the impact of egg white concentration (0–30 %) on powder yield, color, foaming, physicochemical characteristics, and sensory attributes. The inclusion of moderate egg white (20 %) enhanced foam expansion, reduced density, and established a porous, stable matrix, thereby improving drying efficiency and solubility. Elevated protein levels (≥25 %) resulted in foam collapse and reduced sensory acceptability. Physicochemical analyses indicated that egg white decreased moisture, water activity, and hygroscopicity. Differential scanning calorimetry and scanning electron microscopy indicated that the addition of 20 % egg white increased the glass transition temperature and resulted in a denser microstructure. The findings indicate that the controlled addition of egg white can facilitate the development of high-quality foam-mat dried savory powders by optimizing functionality and sensory attributes.
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Efficacy of Preharvest Calcium Chloride and Calcium Gluconate Treatments on the Postharvest Quality Maintenance of Marian Plums During Shelf Life
(2026-01-01)
Li, Da
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Sunthusamran, Sirima
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Youryon, Pannipa
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Bo, Wen
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Supapvanich, Suriyan
Marian plum is a commercial fruit that deteriorates rapidly during storage. The effects of preharvest treatment with calcium chloride (CaCl₂) and calcium gluconate (CaGlu) at two concentrations (1 and 2%) on maintaining the postharvest quality of marian plum during shelf life at 26±2ºC were investigated. The fruits were sprayed with both calcium salts 2 days prior to harvest. The outcomes show that both the CaCl2 and CaGlu treatments preserved fruit visual appearance and postponed color development during shelf life. No fruit rot incidence appeared on the 2% CaCl2 and 2% CaGlu treated fruits during storage for 8 days. All calcium treatments retarded the increase in weight loss compared to the untreated fruits. The fruit firmness was maintained by the calcium treatments, and 2% CaGlu treatments improved the firmness greater than other treatments. Moreover, the increases in malondialdehyde (MDA), total soluble solids (TSS) and BrimA, as well as the decreased total acidity (TA) were lowered by the calcium treatments. The total phenols and antioxidant capacities, including ferric reducing antioxidant power (FRAP) and DPPH free radical scavenging activity, were enhanced by the calcium treatments. In correlation analysis, the firmness showed significantly negative correlation with MDA and parameters related to ripening. Moreover, the MDA had significant negative correlation with DPPH radical scavenging activity. The softening of the marian plum was closely related to membrane degradation. Both preharvest CaGlu and CaCl2 treatments at 2% are feasible approaches to preserve the postharvest quality of marian plums during shelf life at room temperature.

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