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Author: search.filters.author.Techavuthiporn, ChairatSubject: search.filters.subject.Anoxic condition

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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
    ;
    Thammawong, Manasikan
    ;
    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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    Pre-storage anoxia treatment induces physicochemical characteristics of ‘Sucrier’ bananas (Musa AA group) in response to postharvest cold storage and subsequent ambient temperature
    (2025-01-01)
    Sittiprasert, Wasetthee
    ;
    Supapvanich, Suriyan
    ;
    Sinthusamran, Sirima
    ;
    Nimitkeatkai, Hataitip
    ;
    Techavuthiporn, Chairat
    The rapid ripening and senescence are the main problems of ‘Surcrier’ bananas during marketing. This study examined the impact of a short-term anoxia treatment on the physicochemical characteristics of ‘Sucrier’ bananas during refrigeration (15 °C), followed by exposure to 25 °C for 2 days. The anoxia treatment delayed the increases in the weight loss, and pulp-to-peel ratio as well as the pulp softening during refrigeration and after shifting to 25 °C compared to the untreated bananas. Moreover, at the end of refrigeration, the yellow color value (YCV) was 0.149 for control and 0.122 for anoxia-treated fruits. Meanwhile, on day 21+2, the YCV values increased to 0.246 for control and 0.275 for anoxia-treated fruits. Electrolyte leakage, malondialdehyde, and hydrogen peroxide levels were found to be reduced by the increased capacity of 2,2-diphenyl-2-picrylhydrazyl (DPPH) scavenging in the peel. This suggests that anoxia treatment may be able to mitigate physiological damage and senescent spotting in ‘Sucrier’ bananas during cold storage and subsequent ambient temperature. The total soluble solids (TSS) content in control fruit increased from 5.25 % to 22.00 % after storage, while anoxia-treated fruit exhibited an increase in TSS content to 18.67 %, resulting in a delay in fruit ripening. In addition, the investigation revealed that the treatment of anoxia improved the antioxidant capacity of banana pulp by augmenting the total phenolic content and DPPH scavenging in the pulp. According to the results of this study, it is most beneficial to employ anoxic treatment prior to storage in terms of both fruit ripening and quality considerations.