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Efficacy of salicylic acid incorporated with lukewarm water immersion on postharvest quality of ‘Leb Mue Nang’bananas (Musa AA) on shelf life storage
(2025-05-01)
Youryon, Pannipa
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Nokkhao, Ruamjit
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Suemak, Aphisit
;
Supapvanich, Suriyan
Importance of the work: The shelf life of ‘Leb Mue Nang’ bananas (Musa AA) is relatively short. The decline in quality with shelf life limits the market presence of bananas. Objectives: To investigate the impact of salicylic acid (SA) incorporated with lukewarm water (LW) immersion on the quality preservation of ‘Leb Mue Nang’ bananas stored under shelf life conditions (27 ± 2°C, 65 ± 8% relative humidity) for 6 d. Materials and Methods: First, the effects on banana quality were monitored of SA immersion at 0−2 mM, as well as LW immersion at 45 or 50°C for 5−15 min. Consequently, the impact was examined of SA+LW (SA at 0.25 mM combined with LW at 45°C for 15 min) on the quality preservation of bananas compared to the SA-only, LW-only and control treatments. Results: In the preliminary study, the bananas subjected to 0.25 mM SA dipping or LW at 45°C for 15 min best preserved postharvest quality. Compared to the control, all treatments delayed senescence spots and maintained pulp firmness, as well as postponing increases in weight loss, total soluble solids content, total acidity and ripening index. Both the SA and SA+LW treatments increased the total phenols and antioxidant activity. The SA+LW treatment decreased skin damage and preserved pulp firmness compared to the SA- and LW-only treatments. All examined quality parameters were significantly and positively correlated during storage, with the exception of pulp firmness, which had a negative correlation to the other parameters. Main finding: The SA+LW treatment effectively preserved the quality and prolonged the shelf life of the ‘Leb Mue Nang’ bananas compared to untreated fruits.
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Influence of exogenous salicylic acid on phytochemical improvement and antioxidant activity in Cannabis sativa L.
(2024-01-01)
Tebdoie, C.
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Dewatthanawong, R.
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Kongjinda, P.
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Montri, N.
The impact of salicylic acid (SA) foliar spray at varied concentrations (0 and 1 M) and preharvest periods (24, 36, and 42 hours) on secondary metabolite in inflorescences of cannabis (Cannabis sativa L.) was investigated. Result was significantly differed in secondary compound composition. Application of 1 M SA at 24 hours preharvest increased total phenolics, total flavonoids, and total chlorophyll. Moreover, 1 M SA at 24 and 42 hours preharvest showed higher chlorophyll a and b contents than 1 M SA at 36 hours preharvest. While antioxidant activity was not significantly differed among 1 M SA treatments at different preharvest periods, it surpassed non-SA-treated plants. The total pigment was not significantly differed among SA treatments. 1 M SA spray reduced carotenoid content in cannabis inflorescences, with the highest carotenoid observed in non-SA treated plants.
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(E)-4-(3-(3-(4-methoxyphenyl)acryloyl)phenoxy)butyl 2-hydroxybenzoate
(2021-01-01)
Ikhtiarudin, Ihsan
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Dona, Rahma
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Frimayanti, Neni
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Utami, Rahayu
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Susanti, Emma
A new hybrid compound of chalcone-salicylate (title compound) has been successfully synthesized using a linker mode approach under reflux condition. The structure of the title compound has been established by spectroscopic analysis including UV-Vis, FT-IR, HRMS, 1D, and 2D NMR. Then, computational approach was also applied in this study through molecular docking and MD simulation to explore its potency against breast cancer. The results of the molecular docking study showed that the title compound exhibited more negative value of binding free energy (−8.15 kcal/mol) than tamoxifen (−7.00 kcal/mol). In addition, no striking change in the positioning of the interacting residues was recorded before and after the MD simulations. Based on the studies, it can be predicted that the title compound has a cytotoxic activity potency against breast cancer through ERα inhibition and it presumably can be developed as anticancer agent candidate.
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Effects of hot water incorporated with salicylic acid dips on postharvest quality of 'Holland' papaya fruit during storage
(2020-04-22)
Supapvanich, S.
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Boonyaritthongchai, P.
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Promyou, S.
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Wong-Aree, C.
The aim of this work was to determine the effects of quarantine hot water incorporated with salicylic acid (SA+H) dip on postharvest quality of 'Holland' papaya fruit during cold storage at 8±1°C, followed by 1 day at room temperature (31±2°C). Skin damage, fruit decay, firmness, total soluble solids (TSS)/total acid (TA) content, tissue electrolyte leakage and skin and flesh color were monitored. The fruits dipped with 4 mM SA+H had severe skin damage since after treatment. The hot water (H) dip, 1 and 2 mM SA+H prevented fruit skin damage and decay. Both H and SA+H treatments delayed fruit softening and the increase in TSS/TA ratio when compared to the untreated fruits. The fruit treated with 2 mM SA+H had the highest firmness. The electrolyte leakage of both skin and flesh of the untreated and fruit treated with 4 mM SA+H was higher than other treatments. Two mM SA+H dip effectively delayed the skin greenness reduction and yellowness increase. Both H and SA+H dips did not affect the fruit flesh color. In conclusion, 2 mM SA+H dip is an alternative maintaining postharvest quality of 'Holland' papaya fruit during the storage.
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Efficiency of combinative salicylic acid and chitosan preharvest-treatment on antioxidant and phytochemicals of ready to eat daikon sprouts during storage
(2019-06-30)
Supapvanich, Suriyan
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Anan, Wassana
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Chimsonthorn, Vathida
Effects of salicylic acid (SA), chitosan and combinative SA and chitosan (SA + Chitosan) preharvest-treatments on bioactive compounds improvement of daikon sprouts during cold storage (5 ± 1 °C) were investigated. In preliminary experiment, 2.0 mM SA and 0.1% chitosan treatments were best concentration in improving antioxidant activity and bioactive compounds of the sprouts during storage. In the main experiment, the effects of SA + Chitosan treatment on visual appearance, antioxidant activity, phytochemicals and antioxidant enzymes of the sprouts were monitored during storage. Visual appearance and pigments contents did not significantly change throughout storage. SA + Chitosan treated sprouts contained total phenols, ascorbic acid, antioxidant enzymes and antioxidant activity higher that control. Compared to SA and chitosan, SA + Chitosan enhanced total phenols, ascorbic acid, catalase activity and free radical scavenging activity during storage. In conclusion, SA + Chitosan could be a good mean enhancing phytochemicals of daikon sprouts during cold storage.
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Physicochemical changes in ‘Holland’ papaya fruit treated with quarantine hot water incorporated with salicylic acid dip during cold storage
(2019-01-01)
Supapvanich, S.
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Boonyaritthongchai, P.
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Wongs-Aree, C.
The aim of this study was to determine the effects of quarantine hot water dip at 42°C for 40 min followed with 49°C for 20 min (H) incorporated with 2.0 mM salicylic acid (SA) on physicochemical changes in ‘Holland’ papaya fruit during storage. Firmness, total soluble solids content, electrolyte leakage (EL), malondialdehyde (MDA) content, pectin substances, antioxidant capacity, ascorbic acid and total phenols content of the fruit held at 8±1°C for 21 days followed by 1 day at room temperature (31±2°C) were monitored. The firmness of the fruit dipped in hot water incorporated with 2.0 mM SA (2.0 mM SA+H) dip was higher than that of the fruit dipped in H, 2.0 mM SA and control. All treatments had no effect on TSS content. 2.0 mM SA+H dip retarded the increase in EL, MDA and EDTA-soluble pectin content and decrease in Na2CO3-soluble pectin content better than other treatments. Moreover, bioactive compounds content such as antioxidant capacity, ascorbic acid and total phenols content were maintained by 2 mM SA+H dip. These suggest that the use of 2.0 mM SA+H is an effective alternative maintaining postharvest quality of papaya fruit during cold storage.
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Effects of preharvest salicylic acid or oxalic acid on quality of ‘Queen’ pineapple fruit harvested at different month stored at room temperature
(2019-01-01)
Youryon, P.
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Chimphakdee, N.
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Supapvanich, S.
The aim of this work was to investigate the effects of preharvest salicylic acid (SA) or oxalic acid (OX) on quality and internal browning of ‘Queen’ pineapple fruits harvested at different month in year 2015. Visual appearance of half-cut fruit, internal browning (IB) severity score, percentage of fruit number having IB, total soluble solids (TSS), total acidity (TA), ascorbic acid (AsA) contents were determined. The fruits harvested in March had no IB during storage at 25±1°C for 14 days in all treatments. The highest IB severity and the percentage of fruit having IB were found in the fruits harvested in June, especially in control in which IB severity score was 5 and percentage of fruit number having IB was 50%. Preharvest 5 mM SA application could alleviate IB in the fruits during storage and had more effect in reducing IB symptom than 5 mM OX application. Both SA and OX application had no significant effect on the changes in TSS, TA and AsA content of the pineapple fruits. In conclusion, the severity of IB in ‘Queen’ pineapple fruit after harvest depended on the harvesting period and preharvest 5 mM SA application might be an effective alternative alleviating IB during storage.
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Efficiency of salicylic acid immersion using fine-bubble technique on quality of Musa AAA fruit during ripening
(2018-12-01)
Anuchai, J.
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Chumthongwattana, M.
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Tepsorn, R.
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Supapavnich, S.
The physiological quality and bioactive compound in changes of banana (Musa AAA) fruit was determined by using 2 mM salicylic acid solution with 2 different methods. Dipping (SA) and immersion using fine-bubble technique (SAF) with 2 different period of time (15 and 30 minutes) were used. Peel color, fruit firmness, total acidity (TA), antioxidant, total phenol and total flavonoid were investigated. The result showed that banana treated with SAF for 15 minutes could maintain lightness (L*) and yellowness (b*) of peel color. In term of fruit firmness, there were not significantly different among the treatments. After 4 days of color break, banana treated with SAF for 15 minutes also resulted in high TA, antioxidant and total phenol. While SAF for 30 minutes resulted in high total flavonoid contents. It concluded that SAF technique can maintain and strengthen physiological quality and bioactive compound changes of banana (Musa AAA) fruit during ripening.
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Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion
(2018-06-01)
Supapvanich, Suriyan
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Mitsang, Preyanuch
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Youryon, Pannipa
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Techavuthiporn, Chairat
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Boonyaritthongchai, Panida
Physicochemical quality and bioactive compounds of ‘Taaptipjaan’ wax apple (Syzygium samarangenese) that were immersed in 0, 0.5 and 1.0 mM salicylic acid (SA) for 30 min and then stored at 12 ± 1 °C for 9 days were investigated. SA had no effect on the colour of fruit skin, total soluble solids, total acidity, total sugars, ascorbic acid (AsA) and anthocyanin contents but could help maintaining the firmness of the fruit. Antioxidant activity, total phenols, total flavonoids and antioxidant enzymes activities such as peroxidase and catalase were enhanced by SA. The SA immersion at the concentration of 0.5 mM effectively maintained firmness and visual appearance without causing any shrinkage on the fruit top and skin pitting and enhanced the bioactive compounds greater than 1.0 mM SA immersion. The evidences suggest that 0.5 mM SA immersion is an effective approach of maintaining quality and enhancing bioactive compounds including the activities of antioxidant enzymes in the fruit during short-term storage.
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Preharvest salicylic acid application maintains physicochemical quality of ‘Taaptimjaan’ wax apple fruit (Syzygium samarangenese) during short-term storage
(2017-01-27)
Supapvanich, Suriyan
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Mitsang, Preeyanuch
;
Youryon, Pannipa
Physicochemical changes of wax apple fruit (Syzygium samarangenese) cv. ‘Taaptipjaan’ preharvest treated with salicylic acid (SA) during storage were investigated. The fruit were sprayed with 0, 0.5 and 1.0 mM SA at 24 h before harvest and stored at 13 ± 1 °C for 9 days. Preharvest SA application at the concentration of 0.5 mM effectively maintained visual appearance of the fruit when compared to the control and 1.0 mM SA treated fruit. The SA application had no effect on fruit colour, total anthocyanin content, TSS, TA and the loss of fresh weight during storage but delayed the loss of firmness. Antioxidant capacity, DPPH free radical scavenging activity, total phenols and total flavonoid contents were enhanced by SA treatments. The 0.5 mM SA application markedly enhanced the activities of antioxidant enzymes such as catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD). In conclusion, preharvest SA application at the concentration of 0.5 mM is an alternative maintaining physicochemical quality of the wax apple during short-term storage.

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