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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
    ;
    Youryon, Pannipa
    ;
    Suo, Xiaoyu
    ;
    Sinthusamran, Sirima
    ;
    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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    Chitosomes incorporated with sweet basil oil (Ocimum basilicum L.): Protecting anthracnose and preserving the postharvest quality of 'Nam Dok Mai' mangoes
    (2025-01-01)
    Phakawan, Janejira
    ;
    Thaisamak, Phirunrat
    ;
    Wannasawad, Kittikoon
    ;
    Supapvanich, Suriyan
    Mango cv. 'Nam Dok Mai' is highly susceptible to anthracnose and undergoes rapid degeneration once it reaches ripeness. The objective was to compare the effectiveness of sweet basil oil, liposome-incorporated with sweet basil oil and chitosan-coated liposomes (Chitosomes) incorporated with sweet basil oil treatments in suppressing Colletotrichum gloeosporioides growth, both in vitro and in vivo. The particle size, zeta potential, total phenol content and antioxidant activity of sweet basil oil and liposomes- and chitosomes-containing sweet basil oil were comparable. Furthermore, the study examined the effectiveness of chitosomes incorporated with sweet basil oil in preserving the postharvest quality of mangoes during storage at 25±2ºC. The result demonstrated that sweet basil oil could slow down the growth of Colletotrichum gloeosporioides mycelium. Chitosomes containing 4 and 6 µL mL<sup>−1</sup> of sweet basil oil effectively slowed down the mycelium growth and disease incidence in inoculated mangoes compared to liposomes containing sweet basil oil. Chitosomes containing 4 µL mL<sup>−1</sup> of sweet basil oil was chosen to investigate its effectiveness in preserving the postharvest quality of the mangoes compared to treatments using solely sweet basil oil and liposomes-containing sweet basil oil. Compared to other treatments, the treatment effectively inhibited disease incidence, delayed weight loss, and enhanced antioxidant activity in the mangoes. Both liposomes- and chitosomes- containing sweet basil oil maintained firmness, induced antioxidant enzyme activities, and delayed the ripening of the mangoes. To summarise, the chitosomes treatment is an effective approach to preserving the postharvest quality of the mangoes during storage.