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Preharvest calcium chloride sprays improving physicochemical quality of mulberries (Morus alba L. ‘Chiang Mai 60’) during refrigeration
(2024-06-01)
Supapvanich, S.
;
Sangchan, P.
;
Youryon, P.
;
Ahuja, A. Junpatiw
The aim of this work was to investigate the efficiency of preharvest CaCl2 sprays on quality of ‘Chiang Mai 60’ mulberries during refrigeration. The mulberries at the stage of 40 days after anthesis were sprayed with water (control), 0.5 or 1% CaCl2. The fruits were then harvested after spraying for 5 days and refrigerated at 5°C for 6 days. The visual appearance, texture, total soluble solids (TSS) content, total acidity (TA), antioxidant activities and certain secondary metabolites of the mulberries were monitored. Both CaCl2 sprays had no effect on the visual appearance during storage. Both CaCl2 sprays enhanced fruit firmness and delayed the fruit softening during refrigeration. Both CaCl2 treatments delayed the increased TSS content and maintained the TA content. Total phenols, ascorbic acid and anthocyanin contents of the mulberries were enhanced by the CaCl2 sprays. Both CaCl2 sprays delayed the decreased antioxidant capacity and enhanced the free radical scavenging activity during the refrigeration. The efficiency of 0.5 and 1% CaCl2 preharvest sprays on improving postharvest quality of the mulberries was not different. This indicates that CaCl2 preharvest sprays improved postharvest quality of the mulberries which 0.5% CaCl2 is the suggested concentration.
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Effects of simultaneous cyanocobalamin and calcium gluconate treatment on chilling injury alleviation of 'Queen' pineapple by using peduncle infiltration
(2020-01-01)
Youryon, P.
;
Keereedat, W.
;
Supapvanich, S.
Introduction - Chilling injury (CI) is main problem of 'Queen' pineapples during commercial storage (13 °C). The increases in calcium content and antioxidant system enhancement alleviate CI of pineapples. Cyanocobalamin (Cyn) is a novel natural agent inducing antioxidants in postharvest commodities. Therefore, the aim of this work was to investigate the efficiency of simultaneous Cyn and calcium gluconate (Ca-Glu) peduncle infiltration on CI alleviation of 'Queen' pineapple during cold storage. Materials and methods - In the first experiment, the fruits were treated with Cyn at the concentration of 0, 1, 2.5 or 5 µM. In the second experiment, simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments were determined. Biological parameters related to CI of tissue adjacent to the core were monitored after storage at 13 °C for 7 and 14 d followed by 28 ± 2 °C for 2 d. Results - 5 µM Cyn peduncle infiltration relieved CI and membrane peroxidation rather than other concentrations. The simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments could alleviate CI symptoms, membrane peroxidation and enzymatic browning reaction and enhance antioxidant activities of tissue adjacent to the core of pineapples during storage. The simultaneous 5 µM Cyn and 3% Ca-Glu treatment enhanced antioxidant activities and alleviated CI of the fruit being greater than simultaneous 5 µM Cyn and 2% Ca-Glu treatment. Conclusion - The simultaneous 5 µM Cyn and 3% Ca-Glu peduncle infiltration was an effective approach alleviating CI of 'Queen' pineapples during commercial storage.
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Effect of canopy positions on physicochemical quality of Mandarin Fruit cv. 'Shogun' during Storages
(2019-01-01)
Youryon, P.
;
Supapvanich, S.
The effect of canopy positions (upper, middle and lower) on quality of mandarin fruit cv. 'Shogun' stored at 20°C and 10°Cwas investigated. The results showed that the canopy positions influenced the appearance and peel colour which the peel of fruits from the upper part had more yellow and chroma value than the fruits from middle and lower parts which the peel had more green colour. The canopy positions had no influenced on the fruit pulp colour. The fruits from the upper part had total soluble solids (TSS), antioxidant activity (AA), ascorbic acid (AsA), total phenols (TP) and total flavonoids (TF) contents higher than the fruits from middle and the lower parts whilst total acidity (TA) of the fruits from different canopy positions was similar. During storage, most physicochemical quality attributes seemed constant, except TA which decreased on day 7 and antioxidant activity of the fruits stored at 10 °C which decreased on day 21. In conclusion, the canopy positions had influenced on 'Shogun' mandarin fruit quality which the fruits from the upper part had quality higher than the fruits from middle and lower parts.
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Effects of preharvest salicylic acid or oxalic acid on quality of ‘Queen’ pineapple fruit harvested at different month stored at room temperature
(2019-01-01)
Youryon, P.
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Chimphakdee, N.
;
Supapvanich, S.
The aim of this work was to investigate the effects of preharvest salicylic acid (SA) or oxalic acid (OX) on quality and internal browning of ‘Queen’ pineapple fruits harvested at different month in year 2015. Visual appearance of half-cut fruit, internal browning (IB) severity score, percentage of fruit number having IB, total soluble solids (TSS), total acidity (TA), ascorbic acid (AsA) contents were determined. The fruits harvested in March had no IB during storage at 25±1°C for 14 days in all treatments. The highest IB severity and the percentage of fruit having IB were found in the fruits harvested in June, especially in control in which IB severity score was 5 and percentage of fruit number having IB was 50%. Preharvest 5 mM SA application could alleviate IB in the fruits during storage and had more effect in reducing IB symptom than 5 mM OX application. Both SA and OX application had no significant effect on the changes in TSS, TA and AsA content of the pineapple fruits. In conclusion, the severity of IB in ‘Queen’ pineapple fruit after harvest depended on the harvesting period and preharvest 5 mM SA application might be an effective alternative alleviating IB during storage.
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Duration after harvesting and CaCl2 peduncle infiltration time affecting internal browning during storage of 'Sawi' pineapple fruit
(2018-10-05)
Youryon, P.
;
Wongs‐Aree, C.
'Sawi' pineapple, a member of the Queen group originating in the south of Thailand, is susceptible to internal browning (IB) when stored at low temperature. The previous studies in 'Trad Srithong' pineapple, another cultivar in the group, suggest that postharvest applications of CaCl<inf>2</inf> were effective to reduce the IB symptoms. This research aimed to study the efficiency of CaCl<inf>2</inf> treatments to reduce IB in 'Sawi' pineapple by varying duration uses and period after harvest. Fruit, after harvest at 3, 6, 12, 24 or 48 h, were infiltrated with 2% CaCl<inf>2</inf> through the peduncle for 0, 3, 6, 12, 24 or 48 h at 13°C. After treatment, fruit were stored at 13°C, 90-95% RH for 14 days and then transferred to 20°C for 3 days. Fruit harvested for 48 h and treated with 2% CaCl<inf>2</inf> for 24 or 48 h was absent in IB symptoms. Duration after fruit harvesting from 6 h especially at 48 h and duration of CaCl<inf>2</inf> treatment above 24 h showed a huge impact in reducing IB symptoms. The longer immersion times elevated the higher content of calcium in the core whereas the longer duration after harvest increased solution uptake rate in the fruit. As a result, this opposes the hypothesis that the fastest time of CaCl<inf>2</inf> application to pineapple fruit after harvest is the most effective in reducing IB.
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Physicochemical factors related to 'Monthong' durian fruit maturity
(2018-08-30)
Youryon, P.
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Rattanaphon, J.
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Supapvanich, S.
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Krairiksh, M.
Heterogeneous maturation of durian fruit on the market is a main problem. The aim of this work was to investigate certain factors related to the maturity of 'Monthong' durian fruit. The durian fruit at immature, onset of maturation, onset of ripening, ripe and full ripe stages were harvested. Non-destructive factors such as specific gravity and total soluble solids (TSS) content of peduncle and destructive factors such as cut-fruit visual appearance, pulp dry weight, colour, TSS content and carotenoids content were monitored. Both specific gravity and TSS content of peduncle were increased until the onset of ripening stage and then remained constant during ripening. The visual appearance showed the increase in pulp yellowness and space between pulp and peel which positively changed with the maturation increase. The pulp dry weight and b* value were increased whilst L* value was decreased as the ripening increased. The pulp TSS concentration was dramatically increased until full ripe and then remained constant. Carotenoids content of the pulp was also obviously increased from immature to the onset of ripening stage and it then remained constant. In conclusion, the decrease in specific gravity and increase in peduncle TSS concentration could be non-destructive factors indicating durian fruit ripening.
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Quality and bioactive compounds of ripe 'Kluai Nam Wa' and 'Kluai Khai' bananas during storage
(2016-01-01)
Youryon, P.
;
Supapvanich, S.
The aim of this work was to determine quality changes in ripe 'Kluai Nam Wa' (Musa ABB group) and 'Kluai Khai' (Musa AA group) banana fruits held 25 or 13°C. Skin blackening and senescence spots appeared on both 'Kluai Nam Wa' and 'Kluai Khai' banana fruit held at at 25°C for 8 days. No senescence spots were detected on 'Kluai Khai' held at 13°C for 16 days. Storage at 13°C maintained both skin and pulp colour and delayed the fruit softening. Bioactive compounds of 'Kluai Khai' banana fruit were higher than 'Kluai Nam Wa' banana fruit. An increase in antioxidant was found in both banana fruit held at 25°C. Antioxidant of 'Kluai Khai' banana fruit held at 13°C increased during storage whilst that of 'Kluai Nam Wa' banana fruit decreased. Storage at 13°C could maintain total phenols and total flavonoids of the bananas during storage.
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Postharvest application of calcium chloride affects internal browning reduction during low temperature storage of 'sawi' pineapple
(2015-06-30)
Youryon, P.
;
Wongs-Aree, C.
Pineapple 'Sawi' fruit, a kind of 'Queen' pineapple natively growing in Southern Thailand, exhibits internal browning during low temperature storage. This research aimed to reduce browning inside 'Sawi' fruit during storage by applying postharvest calcium chloride pre-treatments. 'Sawi' fruit were applied with 1, 2 or 3% calcium chloride (CaCl<inf>2</inf>) solution via the peduncle for three days at storage temperatures of 13 and 20°C and then kept at the temperatures for two weeks followed by three days at 20°C. Calcium content, internal browning scores and solution uptake were investigated. Stored fruit treated with 2 or 3 % CaCl<inf>2</inf> showed a significant reduction of internal browning symptoms compared with 1% CaCl<inf>2</inf> and non-treated fruit. An increase in calcium content in the core of CaCl<inf>2</inf> treatments was negatively correlated with the symptom and was promoted by solution uptake during pre-treatment transpiration. The results suggest that CaCl<inf>2</inf> was beneficial for reducing internal browning of pineapple fruit under mild low temperature storage.
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Alleviation of internal browning in pineapple fruit by peduncle infiltration with solutions of calcium chloride or strontium chloride under mild chilling storage
(2013-01-01)
Youryon, P.
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Wongs-Aree, C.
;
McGlasson, W. B.
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Glahan, S.
;
Kanlayanarat, S.
The development and control of internal browning (IB, a form of chilling injury) were studied in fruit of two commercial cultivars of pineapples. The symptoms develop in tissues surrounding the core when the fruit are stored at <15 °C for several weeks. It was found that core and the fruitlets of fruit of 'Smooth Cayenne' and 'Trad-Srithong' could be effectively infiltrated with water soluble carmoisine dye or salt solutions by transpiration via the peduncle over three days at storage temperatures of 8, 13, and 20 °C. IB was more severe in 'Trad-Srithong' than in 'Smooth Cayenne' fruit particularly at 8 °C. Infiltration via the peduncle increased calcium or strontium concentrations in the core and adjacent flesh tissue and reduced IB in 'Trad-Srithong' stored at 13 °C. There were no differences in severity of IB between green and quarter ripe fruit. Infiltration with calcium or strontium through the peduncle was more effective when the treatment was applied to freshly harvested fruit under mild chilling conditions. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.
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Response of internal browning in pineapple fruit vacuum infiltrated with solutions of calcium chloride or strontium chloride
(2012-02-28)
Youryon, P.
;
Wongs-Aree, C.
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McGlasson, W. B.
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Glahan, S.
;
Kanlayanarat, S.
The development of internal browning (IB) was studied in pineapple fruits treated with CaCl<inf>2</inf> and SrCl<inf>2</inf>. 'Smooth Cayenne', '73-50' and 'Gold' grown in Queensland, Australia were vacuum infiltrated at 30 kPa for 2 min in aqueous solutions of 0.18 M CaCl<inf>2</inf> or 0.18 M SrCl <inf>2</inf>, stored at 13 or 20°C (80-90% RH) for 14 days, and assessed for IB after 3 days at 20°C. In Australian grown 'Smooth Cayenne', black heart (BH), a form of IB is a common disorder found in the fruit maturing during the winter months. Storage at 13°C increased IB in 'Smooth Cayenne' fruit harvested in March, September and December 2007 and in February 2008 but there was a low incidence of IB only in 'Gold' harvested in September 2007. Fruit of '73-50' harvested in September 2007 had a high incidence of IB but no IB developed in fruit of this cultivar harvested in December 2007. Vacuum infiltration did not significantly increase the calcium content in the core or adjacent flesh tissue and treatment with calcium or strontium had no effect on the incidence or severity of IB.

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