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Preharvest blue diode laser irradiation enhances betalain biosynthesis, antioxidant responses, and postharvest quality of red amaranth microgreens during storage
(2026-12-01)
Supapvanich, Suriyan
;
Sripumimas, Sookmas
;
Li, Man
;
Kang, Chuankai
;
Puisoongnoen, Nichaphat
In recent years, light-based technologies have attracted growing interest as a postharvest strategy for maintaining the quality of leafy vegetables and microgreens. This study investigated the effects of blue diode laser irradiation (450 nm, 3 h) on the postharvest quality, antioxidant system, and betalain biosynthesis of red amaranth (Amaranthus tricolor) microgreens during storage at 4 ± 1 °C for 9 d. Blue laser treatment effectively maintained visual quality and reduced weight loss compared with untreated samples. Treated microgreens exhibited significantly lower accumulation of hydrogen peroxide (H₂O₂), superoxide anion (O₂⁻), and lipoxygenase (LOX) activity during storage, indicating reduced oxidative stress and membrane lipid peroxidation. In addition, laser-treated samples maintained higher antioxidant capacity, including ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity, together with greater retention of total phenolics, flavonoids, vitamin C, and glutathione. Activities of antioxidant-related enzymes, including phenylalanine ammonia-lyase (PAL), superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX), were also significantly enhanced by laser irradiation. Furthermore, blue laser treatment effectively delayed chlorophyll degradation and increased betacyanin accumulation during storage. Gene expression analysis revealed significant upregulation of betalain biosynthesis-related genes, including AtrWRKY42–2, AtrCYP76AD1, AtrMYB72, AtrDODA1–1, and AtrB5-GT, particularly during the early storage period. Principal component analysis clearly separated laser-treated and control samples, confirming the positive association between laser irradiation, antioxidant defense, pigment retention, and overall quality maintenance. These findings demonstrate that short-term blue laser irradiation is a promising postharvest technology for enhancing antioxidant defense, regulating betalain biosynthesis, and extending the shelf life of red amaranth microgreens.
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Efficacy of salicylic acid incorporated with lukewarm water immersion on postharvest quality of ‘Leb Mue Nang’bananas (Musa AA) on shelf life storage
(2025-05-01)
Youryon, Pannipa
;
Nokkhao, Ruamjit
;
Suemak, Aphisit
;
Supapvanich, Suriyan
Importance of the work: The shelf life of ‘Leb Mue Nang’ bananas (Musa AA) is relatively short. The decline in quality with shelf life limits the market presence of bananas. Objectives: To investigate the impact of salicylic acid (SA) incorporated with lukewarm water (LW) immersion on the quality preservation of ‘Leb Mue Nang’ bananas stored under shelf life conditions (27 ± 2°C, 65 ± 8% relative humidity) for 6 d. Materials and Methods: First, the effects on banana quality were monitored of SA immersion at 0−2 mM, as well as LW immersion at 45 or 50°C for 5−15 min. Consequently, the impact was examined of SA+LW (SA at 0.25 mM combined with LW at 45°C for 15 min) on the quality preservation of bananas compared to the SA-only, LW-only and control treatments. Results: In the preliminary study, the bananas subjected to 0.25 mM SA dipping or LW at 45°C for 15 min best preserved postharvest quality. Compared to the control, all treatments delayed senescence spots and maintained pulp firmness, as well as postponing increases in weight loss, total soluble solids content, total acidity and ripening index. Both the SA and SA+LW treatments increased the total phenols and antioxidant activity. The SA+LW treatment decreased skin damage and preserved pulp firmness compared to the SA- and LW-only treatments. All examined quality parameters were significantly and positively correlated during storage, with the exception of pulp firmness, which had a negative correlation to the other parameters. Main finding: The SA+LW treatment effectively preserved the quality and prolonged the shelf life of the ‘Leb Mue Nang’ bananas compared to untreated fruits.
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Effects of hot water incorporated with salicylic acid dips on postharvest quality of 'Holland' papaya fruit during storage
(2020-04-22)
Supapvanich, S.
;
Boonyaritthongchai, P.
;
Promyou, S.
;
Wong-Aree, C.
The aim of this work was to determine the effects of quarantine hot water incorporated with salicylic acid (SA+H) dip on postharvest quality of 'Holland' papaya fruit during cold storage at 8±1°C, followed by 1 day at room temperature (31±2°C). Skin damage, fruit decay, firmness, total soluble solids (TSS)/total acid (TA) content, tissue electrolyte leakage and skin and flesh color were monitored. The fruits dipped with 4 mM SA+H had severe skin damage since after treatment. The hot water (H) dip, 1 and 2 mM SA+H prevented fruit skin damage and decay. Both H and SA+H treatments delayed fruit softening and the increase in TSS/TA ratio when compared to the untreated fruits. The fruit treated with 2 mM SA+H had the highest firmness. The electrolyte leakage of both skin and flesh of the untreated and fruit treated with 4 mM SA+H was higher than other treatments. Two mM SA+H dip effectively delayed the skin greenness reduction and yellowness increase. Both H and SA+H dips did not affect the fruit flesh color. In conclusion, 2 mM SA+H dip is an alternative maintaining postharvest quality of 'Holland' papaya fruit during the storage.

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