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Temperature control in a horticultural produce supply chain in Thailand and its influence on product quality
(2022-03-01)
Chaomuang, Nattawut
;
Singphithak, Parinya
;
Laguerre, Onrawee
;
Suwapanich, Rachit
The present study was conducted in order to investigate the temperature conditions in the horticultural produce cold chain in Thailand, and fresh-cut baby corn was chosen for a case study. The field investigation together with in-person interviews were performed at 4 growers' premises and one packing house. The information collected provided details on current postharvest conditions at individual stages from the growers’ premises to an export distribution center. Temperature measurements were carried out to explore the time-temperature profiles throughout these stages. The results showed that the total duration of these stages was almost 32 h, and the temperature variations were between 6 and 33 °C. Precooling was delayed for at least 9 h, since baby corn cobs were primarily processed by dehusking and bulk packing. The baby corn was maintained at a temperature below 6.0 °C in a cold room for almost half of the total duration. The effect of the postharvest temperature conditions on the product quality evaluation was assessed by measuring various physiological quality attributes during storage. It was found that the marketability of the baby corn subjected to such postharvest temperature conditions remained possible with a salable period of up to two weeks. The result made it possible to identify the stages during which temperature control was inadequate, and recommendations were proposed to the stakeholder partner in order to modify the postharvest conditions in order to extend the product shelf life.
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Efficient comparison of calcium chloride and calcium gluconate immersions on quality maintenance and bioactive compounds of ready-to-cook baby corns
(2021-07-01)
Supapvanich, Suriyan
;
Promyou, Surassawadee
;
Techavuthiporn, Chairat
The efficiency of calcium chloride (CaCl2) or calcium gluconate (Ca-Glu) immersion on physicochemical quality and bioactive compounds of ready-to-cook baby corns during cold storage at 4 ± 1ºC for 7 d was investigated. Baby corns were immersed in 1% (w/v) CaCl2, 1% (w/v) Ca-Glu or distilled water (control) for 1 min. The biological parameters such as superficial colour attributes, weight loss, texture, pectin fractions, antioxidant activities and bioactive compounds of baby corns were determined. Both calcium immersions did not affect superficial the colour attributes of the baby corn compared to the control sample during storage. Baby corn texture was maintained by calcium immersions, with CaCl2 evidently better maintaining texture compared to Ca-Glu. The texture maintenance by calcium immersions was associated with the retardation of increased EDTA-soluble pectin content and decreased Na2CO3-soluble pectin content. Ca-Glu immersion exhibited the enhancement of antioxidant activity and the concentrations of total phenols and ascorbic acid as well as the retention of free radical scavenging activity and flavonoid content during storage. In conclusion, 1% Ca-Glu immersion is a feasible alternative for maintaining texture and enhanced nutritional value of ready-to-cook baby corns during storage.
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Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage
(2021-01-01)
Ngu Lwin, Nan Theint
;
Supapvanich, Suriyan
;
Promyou, Surassawadee
The aim of this study was to investigate the effects of ultraviolet-C (UV-C) irradiation on the changes in total sugars concentration and texture of ready to cook baby corn during cold storage. The baby corns were irradiated with UV-C at the dose of 0 (control), 2.2, 4.4 and 6.6 kJ m−2 and then stored at 5 ± 1 °C for 7 days. The results showed that the losses of total sugars were delayed by UV-C irradiation treatments. All the UV-C treatments significantly maintained the firmness of the treated baby corn samples and prevented the increase in electrolyte leakage, especially at 4.4 kJ m−2. Compared to control sample, the 4.4 kJ m−2 UV-C irradiated baby corn retarded the depolymerisation of pectin substances by suppressing the polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m−2 could be a feasible alternative UV-C treatment maintaining texture and the total sugar concentration of ready to cook baby corn during commercial storage.
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Physicochemical quality improvement of ready cook baby corns using calcium propionate immersion
(2020-07-01)
Promyou, S.
;
Chimsonthorn, V.
;
Kijka, C.
;
Supapvanich, S.
The effect of calcium propionate (Ca-propionate) on physicochemical quality changes of ready cook baby corn (Zea mays L.) during storage was investigated. It was found that Ca-propionate treatment retarded the loss of texture which was concomitant with the lower EDTA-soluble pectin and higher Na<inf>2</inf>CO<inf>3</inf> soluble pectin concentrations compared to untreated baby corns. Ca-propionate treatment did not obviously affect total sugars content, antioxidant activity and free radical scavenging activity compared to untreated samples. However, Ca-propionate treatment induced bioactive compounds such as total phenols, flavonoids and ascorbic acid contents of ready cook baby corns during storage. Therefore, Ca-propionate immersion is an alternative improving quality especially texture and nutritional values of ready cook baby corns during cold storage.

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