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In vitro fermentation characteristics and methane mitigation responded to flavonoid extract levels from alternanthera sissoo and dietary ratios
(2021-09-01)
Sommai, Sukruthai
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Cherdthong, Anusorn
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Suntara, Chanon
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So, Sarong
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Wanapat, Metha
Two experiments were conducted under this study: Experiment 1 was to study production yield, chemical composition, and in vitro degradability of Brazilian spinach (Alternanthera sissoo; BS) leaf and leaf + leaf-stalk at various maturity ages of 15, 30, 45, and 60 days after plantation and regrowth and Experiment 2 was to evaluate the effect of flavonoid extract from BS leaf and leaf + leaf-stalk and dietary ratios on ruminal gas production, fermentation characteristics, and in vitro degradability. Experiment 1 showed that maturity ages after planting and regrowth increased, the yield significantly increased. Increasing maturity ages significantly (p < 0.05) increased neutral detergent fiber and acid detergent fiber content and decreased crude protein content, total flavonoid (TF) content, and degradability for both leaf and leaf + leaf-stalk. Maturity ages from 15 to 30 days after plantation and regrowth resulted (p < 0.05) the highest TF content and degradability for both leaf and leaf + leaf-stalk. Thus, BS leaf and leaf + leaf-stalk samples from 15 to 30 days of age were used for flavonoid extraction and used in the Experiment 2. Experiment 2 was conducted according to a 3 × 5 factorial experiment. Three roughage to concentrate (R:C) ratios at 50:50, 40:60, and 30:70 were used, and five levels of flavonoid extract (FE) at 0, 10, 20, 30, and 40 mg of substrate dry matter (DM) were supplemented. Experiment 2 showed that R:C ratio and FE had an interaction effect only on acetate to propionate ratio. Varying R:C ratios significantly increased (p < 0.05) in vitro DM degradability, total volatile fatty acids (VFA), and propionate (C3) concentration. FE supplementation linearly (p < 0.05) increased total VFA and C3 concentration and decreased methane production and protozoal population. This study could conclude that FE from BS could effectively modulate ruminal fermentation and decrease methane production. However, in vivo study needs to elucidate in order to validate the present results.
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Physicochemical factors related to 'Monthong' durian fruit maturity
(2018-08-30)
Youryon, P.
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Rattanaphon, J.
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Supapvanich, S.
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Krairiksh, M.
Heterogeneous maturation of durian fruit on the market is a main problem. The aim of this work was to investigate certain factors related to the maturity of 'Monthong' durian fruit. The durian fruit at immature, onset of maturation, onset of ripening, ripe and full ripe stages were harvested. Non-destructive factors such as specific gravity and total soluble solids (TSS) content of peduncle and destructive factors such as cut-fruit visual appearance, pulp dry weight, colour, TSS content and carotenoids content were monitored. Both specific gravity and TSS content of peduncle were increased until the onset of ripening stage and then remained constant during ripening. The visual appearance showed the increase in pulp yellowness and space between pulp and peel which positively changed with the maturation increase. The pulp dry weight and b* value were increased whilst L* value was decreased as the ripening increased. The pulp TSS concentration was dramatically increased until full ripe and then remained constant. Carotenoids content of the pulp was also obviously increased from immature to the onset of ripening stage and it then remained constant. In conclusion, the decrease in specific gravity and increase in peduncle TSS concentration could be non-destructive factors indicating durian fruit ripening.
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Nondestructive estimation of maturity and textural properties on tomato 'Momotaro' by near infrared spectroscopy
(2012-10-01)
Sirisomboon, Panmanas
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Tanaka, Munehiro
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Kojima, Takayuki
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Williams, Phil
Near infrared spectroscopy offers the possibility to classify and predict the internal quality of fruits and vegetables. The objective of this study was to evaluate the ability of near infrared spectroscopy to classify the maturity level and to predict textural properties of tomatoes variety "Momotaro". Principal component analysis (PCA) and Soft independent modeling of class analogy (SIMCA) were used to distinguish among different maturities (mature green, pink and red). Partial least squares (PLS) regression was used to estimate textural properties, alcohol insoluble solids and soluble solids content of the tomatoes. The PCA calibration model with mean normalization pretreatment spectra of mature green tomatoes, gave the highest distinguishability (96.85%). It could classify 100.00% of red and pink tomatoes. The SIMCA model could not give better accuracy in maturity classification than individual PCA models. Among the textural parameters measured, the bioyield force from the puncture test with the near infrared (NIR) spectra (between 1100 and 1800 nm) pretreated by multiplicative scatter correction (MSC) had the highest correlation coefficient between NIR predicted and reference values (r = 0.95) and lowest standard error of prediction (SEP = 0.35 N) and bias of 0.19 N. The ratio of standard deviation of reference data of prediction set to standard error of prediction (RPD) was 2.71. In the case of Momotaro tomato, NIR spectroscopy by using PLS regression could not predict alcohol insoluble solids in fresh weight accurately but could predict soluble solids content well with r of 0.80, SEP of 0.210 %Brix and bias of 0.022 %Brix. © 2012 Elsevier Ltd. All rights reserved.
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Evaluation of tomato textural mechanical properties
(2012-08-01)
Sirisomboon, Panmanas
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Tanaka, Munehiro
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Kojima, Takayuki
The texture of fresh tomatoes (Lycopersicum esculentum Mill.; 'Momotaro') at three different stage of ripeness (mature green, pink, and red) was intensively evaluated. The double-cycle load plate compression test showed that initial firmness, average firmness, energy absorption, deformation ratio, and relaxation ratio were sensitive textural parameters for identifying the maturity stages. From a puncture test, initial firmness, average firmness, apparent modulus of elasticity, rupture force, toughness, and deformation at the rupture point were sensitive to the maturity stages. The mature unripe tomato deformed linearly as a function of force; hence, the firmness was constant. However, the fully ripe tomato firmness increased as a function of applied force. The fruit strain increased during ripening, and it was independent of fruit size. The unripe tomato was more elastic than the ripe one. The peel at the mature green stage contributed approximately 70% of the firmness of the fruit and approximately 90% at the pink stage and red stage. The rupture force by the puncture test (traditionally, peak force) was correlated well with other textural parameters, which indicated that it could be used as a firmness representative parameter, as has been used by many researchers. The degree of elasticity was a better indicator for elasticity than the relaxation ratio. © 2012 Elsevier Ltd. All rights reserved.
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Microwave sensor response in relation to durian maturity
(2009-12-01)
Suttapa, S.
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Varith, J.
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Krairiksh, M.
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Noochuay, C.
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Phimpimol, J.
This research studied the microwave response in relation to maturity development of durian fruit (Durio zibethinus Murry cv. Monthong) using a microwave sensor at frequency of 2.45 GHz. The microwave sensor applied two patch antennas to couple the microwave signal from durian. The experiment was conducted on 30 intact durian fruits at 91-123 days after full-bloom. One intact fruit on the tree was attached with the microwave sensor onto durian peel. The microwave sensor response was recorded everyday. Meanwhile, three durian fruits with the same size and age were picked from the tree for every third day to determine their maturity indices e.g., reducing sugar, starch, moisture content, dry matter and dielectric properties of durian pulp. Result showed that the microwave sensor response linearly decreased during the first period day 91-103, then linearly increased during day 104-118. As the wave from microwave sensor penetrated through the peel, it may interact to one of the maturity indices in the pulp, possibly moisture content during maturity of 50- 70% maturity and starch content during maturity of 70-90%. Dielectric constant of durian pulp at 2.45 GHz was found as a confound factor affecting microwave sensor response relating to durian maturity. The transition of microwave response was approximately at day 103, implying that durian maturity was about 70%, corresponding to an onset of reducing sugar. The microwave responses may be beneficial for durian farmers to predict the suitable harvesting period because of its nondestructive characteristic for durian maturity prediction.
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A preliminary study on classification of mango maturity by compression test
(2008-01-01)
Sirisomboon, Panmanas
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Boonmung, Suwanee
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Pornchaloempong, Pimpen
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Pithuncharurnlap, Manat
A preliminary study toward the design of a firmness tester suitable for mango maturity classification was conducted through an experiment consisting of two parts: (1) probe selection, followed by (2) evaluation of the selected probe in mango maturity classification using a texture analyzer. This resulted in a technique based on the firmness of the fruit measured by a compression test with a maximum force of 3N using a 5mm diameter spherical stainless steel probe. This technique demonstrated the possibility of classifying the maturity of mangoes into two different stages, i.e., 60% and 80% of full ripeness. However, it could not detect the difference between 60% and 70% of full ripeness or between 70% and 80% of full ripeness.

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