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Pre-peeling salicylic acid and post-slicing melatonin treatment: Effects on browning inhibition and quality improvement in lotus root slices
(2025-12-01)
Supapvanich, Suriyan
;
Wongsuwan, Pratumtip
;
Sripumimas, Sookmas
;
Kang, Chuankai
;
Yang, Ting
Browning is a major problem in lotus root slices. This study examined the combined effects of pre-peeling salicylic acid (SA) and post-slicing melatonin (MT) on browning inhibition and quality retention. Preliminary tests identified optimal conditions as 3 mM SA for 30 min and 0.1 mM MT for 5 min. Intact roots were treated with SA, slices with MT, or both, and stored at 4 °C for 12 days. The combined SA + MT more effectively maintained visual quality by suppressing polyphenol oxidase and peroxidase activities, preserving firmness via reduced polygalacturonase, β-galactosidase, and cellulase activities, and enhancing antioxidant capacity, total phenolics, and flavonoids. It also lowered H<inf>2</inf>O<inf>2</inf> content and lipoxygenase activity, mitigating oxidative stress. Post-slicing MT alone achieved similar browning control but was less effective in texture preservation. These findings indicate that integrated SA and MT application is a promising strategy to extend shelf life and maintain physicochemical quality of fresh-cut lotus root.
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Efficiency of ultrasonic treatment on postharvest quality and bioactive compounds of ‘kim ju’ guava fruit during short-term storage at room temperature
(2021-01-01)
Supapvanich, Suriyan
;
Kijka, Chollawit
The purpose of this recent work was to investigate the efficiency of ultrasonic (US) treatment on the postharvest quality and bioactive compounds of ‘Kim Ju’ guava fruits during storage at room temperature (RT) (28±1°C) for 6 d. The fruit samples were sonicated at 40 kHz and 150 w for 10 min. Visual appearance, colour attributes, tweight loss, total soluble solids (TSS), titratable acidity (TA), texture, pectin substances, antioxidant activity, total phenols and flavonoids contents of the fruits were monitored during storage. The fruits treated with US had better visual appearance than that of untreated fruits. US treatment could delay weight loss but it had no effect on all colour attributes, TSS and TA of fruits. Fruit softening was inhibited by US treatment due to delay in the formation of increased soluble pectin and by decreased insoluble pectin contents. Moreover, US treatment could enhance antioxidant activity and the total phenols and flavonoids contents. Nevertheless, there was no change of ascorbic acid content in fruits during storage. These results suggest that US treatment is an effective postharvest approach, which could preserve postharvest quality and level of bioactive compounds of ‘Kim Ju’ guavas during short-term storage at RT.
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Physicochemical changes in ‘Holland’ papaya fruit treated with quarantine hot water incorporated with salicylic acid dip during cold storage
(2019-01-01)
Supapvanich, S.
;
Boonyaritthongchai, P.
;
Wongs-Aree, C.
The aim of this study was to determine the effects of quarantine hot water dip at 42°C for 40 min followed with 49°C for 20 min (H) incorporated with 2.0 mM salicylic acid (SA) on physicochemical changes in ‘Holland’ papaya fruit during storage. Firmness, total soluble solids content, electrolyte leakage (EL), malondialdehyde (MDA) content, pectin substances, antioxidant capacity, ascorbic acid and total phenols content of the fruit held at 8±1°C for 21 days followed by 1 day at room temperature (31±2°C) were monitored. The firmness of the fruit dipped in hot water incorporated with 2.0 mM SA (2.0 mM SA+H) dip was higher than that of the fruit dipped in H, 2.0 mM SA and control. All treatments had no effect on TSS content. 2.0 mM SA+H dip retarded the increase in EL, MDA and EDTA-soluble pectin content and decrease in Na2CO3-soluble pectin content better than other treatments. Moreover, bioactive compounds content such as antioxidant capacity, ascorbic acid and total phenols content were maintained by 2 mM SA+H dip. These suggest that the use of 2.0 mM SA+H is an effective alternative maintaining postharvest quality of papaya fruit during cold storage.
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Salicylic acid immersion maintains physiochemical quality and enhances bioactive compounds in 'Kimju' guava fruit during cold storage
(2017-01-01)
Supapvanich, Suriyan
;
Mahasap, Boonwat
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Boonyaritthongchai, Panida
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Techavuthiporn, Chairat
;
Tepsorn, Racha
The aims of this work were to investigate the effect of salicylic acid (SA) immersion on the physicochemical quality maintenance and biologically active compounds enhancement of 'Kimju' guava. The fruit were immersed in water (control) and 2 mM SA solution and stored at 12 ± 1 °C, 90 ± 2% RH. The observed factors were pigments, total sugars, total soluble solids (TSS), total acidity (TA), firmness and pectin components, bioactive compounds such as ascorbic acid (AsA), total phenols (TP), total flavonoids (TF) and the activities of antioxidant enzymes including peroxidase (POD) and catalase (CAT). The total chlorophylls chlorophyll a and b contents of the treated fruit were higher than those of the control. The SA immersion did not affect the total carotenoids concentration and TSS whilst it delayed the increase in total sugars and lowered TA content. The fruit softening was delayed by the SA immersion due to the control of soluble pectin increase and insoluble pectin decrease. The antioxidant activity and the concentrations of AsA, TP and TF were enhanced by the SA immersion. The SA immersion also stimulated POD activity but did not induced CAT activity. In conclusion, 2.0 mM SA immersion is an effective postharvest treatment maintaining quality and improving nutritional values of 'Kimju' guava.
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Effects of salicylic acid immersion on physicochemical quality of Thai papaya fruit 'Kaek Dam' during storage
(2016-02-29)
Promyou, S.
;
Supapvanich, S.
This study addressed the effects of salicylic acid (SA) immersion on physicochemical quality of a Thai papaya fruit 'Kaek Dam' during refrigerated storage. Ripening index (RI), total soluble solids (TSS), peel and flesh colour (L∗ and hue values), firmness, electrolyte leakage (EL), pectin substances (total, EDTA-soluble and Na<inf>2</inf>CO<inf>3</inf>-soluble pectins), antioxidant capacity and total phenols of the fruit immersed in 0, 1.0 and 2.0 mM SA were monitored. SA had no effect on the changes in colour and total pectin content but significantly delayed the increases in RI, TSS, softening, EL, EDTA- and Na<inf>2</inf>CO<inf>3</inf>-soluble pectins during storage (P≤0.05). The papaya fruit immersed in 2 mM SA showed the best in delaying the loss of firmness and enhancing antioxidant capacity and total phenols. Thus, this study shows that SA immersion maintains postharvest quality and enhances bioactive compounds of the papaya fruit during storage.
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Change in fruit quality and cell wall polysaccharides in bruised papaya cultivars 'Khak dum' and 'Holland'
(2012-04-01)
Khurnpoon, L.
;
Siriphanich, J.
Papaya bruising is a major postharvest problem that substantially reduces fruit quality. During the process of ripening, Thai papaya 'Khak dum' is softer than imported cultivar 'Holland' (Pak Mai Lai). 'Khak dum' is more susceptible to bruising than 'Holland'. Due to lack of detailed knowledge about bruising mechanisms, effective bruise prevention is difficult. Pulp firmness at bruised site were approximately 60 and 30 N before impact then rapidly dropped to about 30 and 20 N after 2 days following impact, while it dropped to about 45 and 28 N in control for 'Khak dum' and 'Holland', respectively. The bruised tissues expanded, became darker in color to larger bruise areas of 20.42 and 24.09 cm2, respectively and decayed 2 and 4 days following impact. Respiration rate also increased by 1.5-times in 24 h following impact then declined. Soluble solids content was not significantly different between bruised and control fruit, but slightly increased by the end of storage. Pulp softening at the bruise area was associated with the increase in water soluble pectin fraction approximately 3 and 1.5 times as compared to the control in 'Khak dum' and 'Holland', respectively, while CDTA and 4 M KOH soluble fractions slightly decreased by the end of storage. Na2CO3 slightly increased in 'Khak dum' while it decreased in 'Holland'.
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Evaluation of artificial neural networks for pineapple grading
(2006-10-01)
Boonmung, Suwanee
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Chomtee, Boonorm
;
Kanlayasiri, Kannachai
The objective of this study is to evaluate resonant frequency, firmness and soluble solids for pineapple classification using artificial neural networks (ANNs) as the analytical tool. A sample of 149 pineapples was classified based on their internal qualities into five classes: unripe, partially ripe, ripe, partially overripe and completely overripe. The developed ANN model successfully classified pineapples into merely three classes as unripe, ripe and completely overripe. The most effective model was obtained when both resonant frequency and soluble solids were included in the model. The classification accuracy was more than 83% for all three classes. © 2006, Blackwell Publishing.

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