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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
;
Li, Da
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Techavuthiporn, Chairat
;
Suo, Xiaoyu
;
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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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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Impact of chilling stress on quality and bioactive compounds in young and mature leaves of kratom [Mitragyna speciosa (Korth.) Havil.]
(2024-09-01)
Supapvanich, Suriyan
;
Raruang, Yenjit
;
Promyou, Surassawadee
Importance of the work: There has been much attention paid to kratom (Mitragyna speciosa [Korth.] Havil.) since it was declared a legal plant in Thailand. Recently, the demand for fresh leaves has increased; nevertheless, only a few studies have investigated the postharvest quality management of the leaves. Objectives: To examine the impact of chilling stress on the quality and alteration of bioactive compounds in young and mature leaves of two cultivars of commercial kratom leaves: ‘kan khiao’ and ‘hang kang’. Materials and Methods: Fresh kratom leaves of both the kan khiao and hang kang types were sampled from the young and mature leaf stages and stored for 12 d with 85% relative humidity at: 1) 10°C or 2) at room temperature (RT;30°C) . Every 3 d throughout storage, monitoring occurred of the fresh weight loss, superficial leaf color, browning score, electrolyte leakage (EL), malondialdehyde (MDA) content and bioactive compounds (ascorbic acid, antioxidant activity, total phenolic compounds and mitragynine contents). Results: Chilling injury (CI; based on brown stain on the leaf) was discovered in both types of kratom leaves refrigerated at 10°C. In both types, RT storage resulted in less weight loss and browning. Yong leaves lost less weight loss and CI than mature leaves. CI was positively associated with increased EL and MDA levels in leaves kept at 10°C. In both types, the mitragynine content in the mature leaves was higher than in the young leaves. Both types lost mitragynine, ascorbic acid, antioxidant activity and phenolic compounds due to the cold storage condition. Main finding: Cold storage induced chilling stress that resulted in leaf browning due to membrane dysfunction, as well as the loss of bioactive compounds and medicinal components, including mitragynine.
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Elucidating the physicochemical and structural properties of Ganoderma lucidum spores: Comparative analysis of various disruption techniques
(2024-04-15)
Sriket, Chodsana
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Kuimalee, Surasak
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Yarnpakdee, Suthasinee
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Benjakul, Soottawat
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Sriket, Pornpimol
This study evaluated Ganoderma lucidum G2 spores (GLS) using various processing techniques: vibrating milling, ball milling, and autoclaving. Broken GLS via vibrating and ball milling showed higher lipid content (22.89% and 22.50%) but lower L*, a*, and b* values compared to intact GLS. Vibrating milling achieved the highest sporoderm-broken rate (98.27%). Ball milling resulted in the highest lipid oxidation. Vibrating milling yielded the highest bioactive compounds, and both methods increased DPPH-RSA values. Differential scanning calorimetry indicated varying T<inf>max</inf> values: non-broken GLS (106.56 °C), vibrating milling (92.77 °C), ball milling (97.58 °C), and autoclaving (109.35 °C). FT-IR spectra showed triterpenes, polysaccharides, and fatty acids. X-ray diffraction and Fourier transform infrared spectroscopy revealed increased crystallinity with vibrating milling (37.12% to 47.99%). Both milling methods altered GLS structure to a disintegrated, pancake-like form. Scanning electron microscopy with energy-dispersive X-ray spectroscopy indicated significant carbon and oxygen concentrations. This study provided crucial insights for utilizing GLS.
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Effects of pre-process elicitor immersion on the physicochemical qualities of fresh-cut papaya fruits cv. ‘Holland’ during cold storage
(2020-01-01)
Supapvanich, S.
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Sungkra, P.
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Phunphed, J.
Postharvest treatment of elicitors such as salicylic acid (SA) and methyl jasmonate (MeJA) improved postharvest quality of fruit and vegetables. The effect of pre-process immersions on SA or MeJA on the physicochemical quality changes of fresh-cut papaya fruits cv. ‘Holland’ during cold storage is hereby reported. The fruits were immersed in 2 mM SA or 10<sup>-4</sup> M MeJA for 1 hour and then stored at room temperature (26 ±1 °C) for 24 hours before fresh-cut processing. The biochemical parameters such as firmness, total soluble solids (TSS), colour attributes, antioxidant activities and bioactive compounds of fresh-cut papaya fruit during storage at 4 °C for 8 days were monitored. Both SA and MeJA treatments effectively maintained firmness but had no influence on the changes in TSS and colour attributes on storage. Antioxidant capacity of the fresh-cut papaya was enhanced by SA or MeJA immersion. While, free radical scavenging activity was induced by SA immersion. The amounts of total phenols and flavonoids of SA treated fresh-cut papaya fruit were higher than in the control. MeJA immersion induced flavonoids content but not total phenols. The pre-process immersion of SA and MeJA could maintain texture and improve nutritional quality of fresh-cut papaya fruit during storage.

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