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Author: search.filters.author.Techavuthiporn, ChairatSubject: search.filters.subject.Coating

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    Valorization of freshwater crab shell residues to chitosan for postharvest quality of mango (Mangifera indica L.) by fruit coating
    (2024-12-01)
    Nimitkeatkai, Hataitip
    ;
    Apiwatanapiwat, Waraporn
    ;
    Janchai, Phornphimon
    ;
    Meelaksana, Jiraporn
    ;
    Vaithanomsat, Pilanee
    Freshwater crab shells (Somanniathelphusa dugasti) are abundant in inland areas and rich in chitosan, which can be extracted and utilized. This study investigated the characteristics of chitosan from freshwater crab shells (FC-chitosan) and its impact on extending the shelf life of Nam Dok Mai mangoes (Mangifera indica L.). The FC-chitosan had a high degree of deacetylation (99.15 %), thereby enhancing solubility and reactivity for a uniform coating, and a low ash content (0.75 %), minimizing the interference effects on mechanical strength and transparency, both of which could contribute to its potential use as a well-adhering coating material. The FC-chitosan film exhibited superior properties as a coating film, with relatively higher transparency (25.09 % T/mm), tensile strength (21.57 MPa), and elongation (76.09 %) compared to commercially available marine crab chitosan. Mango fruits coated with 2.0 % (w/v) FC-chitosan demonstrated appropriate postharvest quality, with lower weight loss and maintained peel color, fruit firmness, titratable acidity, and ascorbic acid during storage at room temperature (30 ± 5 °C) for up to 11 days. The results suggest that FC-chitosan is effective as a coating material for delaying ripening and extending the shelf life of mangoes. The novelty of using chitosan derived from freshwater crab shells lies in its unique properties and its sustainable use of underutilized byproducts.
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    Effect of silver particle-longkong peel extract coating on postharvest decay and browning in longkong fruit
    (2020-01-01)
    Lichanporn, Intira
    ;
    Techavuthiporn, Chairat
    ;
    Wongs-Aree, Chalermchai
    We aimed to assess the effect of longkong peel extract (LPE)-silver particle-alginate coating on the postharvest decay and browning of longkong fruit during storage at 13°C and 90–95% relative humidity (RH). Longkong was coated with 0, 0.45 or 0.90 mg·L−1 LPE in silver particle-alginate solution and then stored at 13°C and 90–95% RH for nine days. In the mixture consisting of the longkong peel extract and silver solution, the silver particle size was modified to yield fine particles. Electron micrography showed the presence of silver particle sizes ranging in size from approximately 71–625 nm. Fruit coated without LPE exhibited severe browning, weight loss and decay incidence during storage. Coating with 0.45 and 0.90 mg·L−1 LPE significantly inhibited the increase in fruit browning by mainly reducing peroxidase (POD) and polyphenol oxidase (PPO) activities. LPE coating effectively reduced the longkong weight loss and decay incidence. No fruit treatment showed a significant titratable acidity change or increased soluble solids at the end of storage. These results indicate that coating with LPE is a promising approach to inhibit decay and browning and to maintain the quality of longkong during low-temperature storage.