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Melatonin immersion improves postharvest quality and antioxidant capacity of ‘Nam Dok Mai’ mangoes during storage at ambient temperature
(2025-09-01)
Sangsuk, Punika
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Supapvanich, Suriyan
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Wongs-Aree, Chalermchai
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Pongprasert, Nutthachai
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Phakawan, Janejira
Importance of the work: Quality loss and delays in ripening in mangoes were explored based on melatonin (MT) immersion as a natural, effective postharvest treatment under ambient conditions. Objectives: To evaluate MT efficacy in preserving the quality, delaying ripening and enhancing oxidative stress resistance in mangoes under ambient storage. Materials and Methods: The mangoes were immersed in water (control) or in a solution of 0.5 mM MT for 1 hr and thereafter stored at room temperature for 10 days. Results: Mangoes treated with 0.5 mM MT had nearly 17% and 60% lower respiration rates and ethylene production, respectively, than untreated ones at the climacteric peak during storage, contributing to a slower ripening process and delayed progression of both peel and pulp coloration. In terms of internal quality, MT application effectively slowed the decline in firmness, suppressed the rise in the total soluble solids-to-titratable acidity ratio. In addition, the MT-treated fruits had enhanced antioxidant defense, as shown by elevated activities of superoxide dismutase, catalase and ascorbate peroxidase. These responses were accompanied by significantly lower levels of hydrogen peroxide, malondialdehyde and lipoxygenase activity, suggesting reduced oxidative membrane damage. Collectively, these findings demonstrated that MT immersion contributed to better quality preservation and improved resistance to postharvest deterioration and disease through modulation of oxidative stress and antioxidant metabolism. Main finding: Subjecting mangoes to postharvest MT treatment was a feasible approach to preserve their postharvest quality and to stimulate antioxidant capability.
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Efficacy of methyl jasmonate-liposomes on 'Kluai Khai' bananas (Musa AA) quality preservation and oxidative response alleviation during room temperature storage
(2025-02-01)
Da, Li
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Youryon, Pannipa
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Suo, Xiaoyu
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Sinthusamran, Sirima
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Phakawan, Janejira
The rapid acceleration of ripening during ambient storage is a primary factor limiting the shelf-life of bananas. Application of methyl jasmonate (MeJA) has been used to enhance the postharvest quality of perishable commodities. This study aimed to investigate the efficacy of MeJA (10<sup>−3</sup> M) encapsulated in liposomes (MeJA-liposomes) on the postharvest quality of ‘Kluai Khai’ bananas (Musa AA) during storage at room temperature (26 ± 2 °C) for 9 d The MeJA-liposomes exhibited an average particle size of 152.37 ± 1.63 nm with a PDI of 0.21 and a zeta potential value of -33.9 ± 1.02 mV. The MeJA-liposomes treatment exhibited a greater delay in fruit ripening and peel colour development compared to the MeJA (10<sup>−3</sup> M), blank-liposomes, and control treatments, respectively. MeJA-liposomes reduced the oxidative stress of the peel by decreasing electrolyte leakage, lipoxygenase activity, and the levels of malondialdehyde, α-fanesene, conjugated triene (CT-281) and H<inf>2</inf>O<inf>2</inf> in the fruit peel. As the ripening process in untreated bananas progressed, they exhibited greater antioxidant activities, namely in terms of ferric reduction antioxidant capacity and DPPH radical scavenging activity in the peel, compared to the MeJA-liposome-treated bananas. The application of MeJA-liposomes treatment resulted in a postponement in the process of softening and an increase in the levels of total soluble solids content, and BrimA in the banana pulp throughout the storage period. In conclusion, the application of MeJA-liposomes presents a promising method for postponing the ripening process, alleviating the oxidative response in the peel and prolonging the shelf-life of ‘Kluai Khai’ bananas (Musa AA) at room temperature.
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Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening
(2024-08-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
Calcium carbide (CaC<inf>2</inf>) use remains a commercial approach to inducing banana ripening but data on the impact of CaC<inf>2</inf> application on banana quality is limited. The purpose of this study was to determine the quality characteristics of three banana varieties (Musa AAB, Musa AAA, Musa AA) during ripening. The three varieties were treated with 3.07 g/kg of CaC<inf>2</inf> and allowed to ripen. The treated samples and their respective controls were selected at the fully ripe and overripe stages and tested for some physicochemical and nutritional properties. The CaC<inf>2</inf> treatment significantly (p < 0.05) increased the acceptability of the bananas, as determined by the total soluble solids/titratable acid (TSS/TA) ratio, at both the fully ripe and overripe stages, of all varieties. The total change in peel and pulp colour (∆E) were not significantly (p ≥ 0.05) affected. CaC<inf>2</inf> also did not significantly (p ≥ 0.05) affect the starch content at both stages for all bananas, but the total sugar content was significantly affected (p < 0.05) at the overripe stage. The total carotenoids for all cultivars were significantly (p < 0.05) reduced as a result of the CaC<inf>2</inf> treatment but the total flavonoids and antioxidant activity (FRAP) were only significantly (p < 0.05) affected at the overripe and fully ripe stages, respectively. The total phenolic content and antioxidant activity (DPPH) were not significantly (p ≥ 0.05) affected by the CaC<inf>2</inf> treatment. Overall, the varieties responded largely in the same way to the treatment. CaC<inf>2</inf>, therefore, has some effect on the qualities of banana and this should be considered when choosing a treatment for banana ripening.
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Comparison of bioactive compounds, antioxidant and antiproliferative activities of Mon Thong durian during ripening
(2010-02-01)
Haruenkit, Ratiporn
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Poovarodom, Sumitra
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Vearasilp, Suchada
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Namiesnik, Jacek
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Sliwka-Kaszynska, Magda
The aim of this investigation was to compare the bioactive and nutrient compounds, fatty acids, and antioxidant and antiproliferative activities of Mon Thong durian at different stages of ripening. It was found that the total polyphenols, flavonoids, flavanols, ascorbic acid, tannins and the antioxidant activity determined by four assays (CUPRAC, DPPH, ABTS and FRAP) differed in immature, mature, ripe and overripe samples. The content of polyphenols and antioxidant activity were the highest in overripe durian, flavonoids were the highest in ripe durian, and flavanols and antiproliferative activity were the highest in mature durian (p < 0.05). FTIR spectra of polyphenols, HPLC profiles of fatty acids, the antioxidant and antiproliferative activities can be used as indicators to characterise different stages of durian ripening. © 2009 Elsevier Ltd. All rights reserved.

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