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    Item type:Publication,
    Combinative Effect of Salicylic Acid Immersion and UV-C Illumination on Chilling Injury-Related Factors of Longan (Dimocarpus longan Lour.) Fruit
    (2020-04-02)
    Promyou, S.
    ;
    Supapvanich, S.
    The aim of this study was to investigate the effect of salicylic acid (SA) immersion incorporated with UV-C irradiation alleviating chilling injury (CI) of longan fruit cv. “E-Dor”. The fruit were immersed in 2 mM SA for 1 hour and then illuminated under UV-C light at the dose of 4.4 kJ·m<sup>−2</sup> (SA + UV-C), and the untreated fruit were used as control. All treatments were held at 4°C and 90 ± 2% relative humidity for 8 days. The determined parameters were browning score of skin and electrolyte leakage (EL), lipoxygenase (LOX) activities, malondialdehyde (MDA) contents, fatty acid contents, and free radical scavenging activities of both skin and flesh fruit. SA + UV treatment apparently delayed and lowered skin browning incidence by preventing the increases in EL, LOX activity, and MDA content, induced the ratio of unsaturated fatty acids per saturated fatty acid content, and maintained free radical scavenging activity. The treatment also lowered EL and LOX activity and maintained free radical scavenging activity of the fruit flesh during cold storage. These indicated that the use of SA + UV-C is an effective alternative preventing skin browning caused by CI of longan fruit during cold storage.
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    Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage
    (2019-12-01)
    Sangprayoon, Preyanuch
    ;
    Supapvanich, Suriyan
    ;
    Youryon, Pannipa
    ;
    Wongs-Aree, Chalermchai
    ;
    Boonyaritthongchai, Panida
    The pineapples were dipped in salicylic acid (SA) (2.5 or 5.0 mM) or methyl jasmonate (MeJA) (0.01 or 0.1 mM) for 1, 2, or 3 hr and then held at 13 ± 1°C for 10 days. The parameters were determined after left the fruits at 25°C for 2 days. It was found that, in the tissue adjacent to the core, 5.0 mM SA for 2 hr and 0.01 mM MeJA for 3 hr alleviated chilling injury (CI) and maintained color than other treatments. The MeJA immersions lowered CI score, electrolyte leakage, and malondialdehyde content greater than other treatments. SA and MeJA immersions retarded polyphenol oxidase activity, total phenols, and induced antioxidant activity during storage. In the pulp tissue, SA treatment increased ascorbic acid and total sugar contents, and MeJA immersions enhanced bioactive compound and antioxidant enzyme activities than SA immersion. Therefore, MeJA immersions could alleviate CI and enhance antioxidant better than other treatments of pineapples during cold storage. Practical applications: Postharvest immersion at the optimum concentration of SA or MeJA can be applied for commercial scale in order to alleviate chilling of “Sawi” pineapple fruit during storage. MeJA treatment enhances antioxidant activity and reduces internal browning better than SA treatment in pineapple.