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Subject: search.filters.subject.Cyanocobalamin

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    Efficiency of low dose cyanocobalamin immersion on bioactive compounds contents of ready to eat sprouts (sunflower and daikon) and microgreens (red-amaranth) during storage
    (2020-02-01)
    Supapvanich, Suriyan
    ;
    Sangsuk, Punika
    ;
    Sripumimas, Sookmas
    ;
    Anuchai, Jatuporn
    The objective of this study was to investigate the efficiency of low dose cyanocobalamin (vitamin B<inf>12</inf>) immersion on biologically active compounds improvement of baby vegetables such as sunflower sprouts, daikon sprouts and red-amaranth microgreens during storage. The baby vegetables were dipped in water (control), 0.05 or 0.1 μM cyanocobalamin for 5 min and then stored at 4 ± 1 °C for 9 d. We found that cyanocobalamin immersion, especially at 0.1 μM, could induce antioxidant capacity and certain biologically active compounds such as total phenols and flavonoids concentrations of all baby vegetables when compared to control samples. Cyanocobalmin delayed the loss of ascorbic acid concentration in sunflower sprouts but had no influence on the change in ascorbic acid concentration of daikon sprouts and red-amaranth microgreens during storage. The treatments did not affect the changes in total chlorophylls and carotenoids concentrations of sunflower and daikon sprouts during storage. Interestingly, 0.1 μM cyanocobalamin immersion enhanced betacyanin, betaxanthin and total betalains concentrations of red-amaranth microgreens during storage. These results indicated that low dose cyanocobalamin, vitamin B<inf>12</inf>, is a new potential natural agent improving health beneficiary bioactive compounds in ready to eat baby vegetables during cold storage.
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    Effects of simultaneous cyanocobalamin and calcium gluconate treatment on chilling injury alleviation of 'Queen' pineapple by using peduncle infiltration
    (2020-01-01)
    Youryon, P.
    ;
    Keereedat, W.
    ;
    Supapvanich, S.
    Introduction - Chilling injury (CI) is main problem of 'Queen' pineapples during commercial storage (13 °C). The increases in calcium content and antioxidant system enhancement alleviate CI of pineapples. Cyanocobalamin (Cyn) is a novel natural agent inducing antioxidants in postharvest commodities. Therefore, the aim of this work was to investigate the efficiency of simultaneous Cyn and calcium gluconate (Ca-Glu) peduncle infiltration on CI alleviation of 'Queen' pineapple during cold storage. Materials and methods - In the first experiment, the fruits were treated with Cyn at the concentration of 0, 1, 2.5 or 5 µM. In the second experiment, simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments were determined. Biological parameters related to CI of tissue adjacent to the core were monitored after storage at 13 °C for 7 and 14 d followed by 28 ± 2 °C for 2 d. Results - 5 µM Cyn peduncle infiltration relieved CI and membrane peroxidation rather than other concentrations. The simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments could alleviate CI symptoms, membrane peroxidation and enzymatic browning reaction and enhance antioxidant activities of tissue adjacent to the core of pineapples during storage. The simultaneous 5 µM Cyn and 3% Ca-Glu treatment enhanced antioxidant activities and alleviated CI of the fruit being greater than simultaneous 5 µM Cyn and 2% Ca-Glu treatment. Conclusion - The simultaneous 5 µM Cyn and 3% Ca-Glu peduncle infiltration was an effective approach alleviating CI of 'Queen' pineapples during commercial storage.