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Preharvest blue diode laser irradiation enhances betalain biosynthesis, antioxidant responses, and postharvest quality of red amaranth microgreens during storage
(2026-12-01)
Supapvanich, Suriyan
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Sripumimas, Sookmas
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Li, Man
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Kang, Chuankai
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Puisoongnoen, Nichaphat
In recent years, light-based technologies have attracted growing interest as a postharvest strategy for maintaining the quality of leafy vegetables and microgreens. This study investigated the effects of blue diode laser irradiation (450 nm, 3 h) on the postharvest quality, antioxidant system, and betalain biosynthesis of red amaranth (Amaranthus tricolor) microgreens during storage at 4 ± 1 °C for 9 d. Blue laser treatment effectively maintained visual quality and reduced weight loss compared with untreated samples. Treated microgreens exhibited significantly lower accumulation of hydrogen peroxide (H₂O₂), superoxide anion (O₂⁻), and lipoxygenase (LOX) activity during storage, indicating reduced oxidative stress and membrane lipid peroxidation. In addition, laser-treated samples maintained higher antioxidant capacity, including ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity, together with greater retention of total phenolics, flavonoids, vitamin C, and glutathione. Activities of antioxidant-related enzymes, including phenylalanine ammonia-lyase (PAL), superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX), were also significantly enhanced by laser irradiation. Furthermore, blue laser treatment effectively delayed chlorophyll degradation and increased betacyanin accumulation during storage. Gene expression analysis revealed significant upregulation of betalain biosynthesis-related genes, including AtrWRKY42–2, AtrCYP76AD1, AtrMYB72, AtrDODA1–1, and AtrB5-GT, particularly during the early storage period. Principal component analysis clearly separated laser-treated and control samples, confirming the positive association between laser irradiation, antioxidant defense, pigment retention, and overall quality maintenance. These findings demonstrate that short-term blue laser irradiation is a promising postharvest technology for enhancing antioxidant defense, regulating betalain biosynthesis, and extending the shelf life of red amaranth microgreens.
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Preharvest Salicylic Acid Incorporated with Calcium Chloride Spray Improves the Postharvest Quality of Thai Dwarf Mulberries (Morus alba)
(2026-01-01)
Youryon, Pannipa
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Sangchan, Pra Kaiykarn
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Phakawan, Janejira
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Ahuja, Anjana Junpatiw
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Techavuthiporn, Chairat
The current research evaluated the impacts of preharvest salicylic acid (SA), calcium chloride (CaCl2), and SA incorporated with CaCl2 (SA+CaCl2) sprays on the quality of mulberries. In the preliminary experiment, the mulberries were sprayed with SA (0, 1, and 2 mM) or CaCl2 (0, 0.5, and 1%) before harvest for 5 d. The results indicated that the preharvest application of 1 mM SA or 0.5% CaCl2 resulted in the deceleration of the BrimA (a ripening index) increase and hindered fruit softening during storage at 5 °C for 6 d. In the major experiment, the effects of preharvest sprays of 1 mM SA, 0.5% CaCl2, and SA+CaCl2 for 5 d prior to harvest were investigated. All preharvest treatments delayed fruit darkening and acidity reduction compared to the untreated fruits and did not affect redness. The SA+CaCl2 spray delayed fruit darkening and enhanced firmness compared to the individual sprays. The total soluble solids content and BrimA value of treated mulberries were lower than those of untreated fruits. All treatments improved the antioxidant activity and bioactive compounds compared to the untreated fruits. The ferric-reducing antioxidant potential, DPPH radical scavenging activity, total anthocyanin, and total phenol content were all higher with the SA+CaCl2 preharvest spray than with the SA or CaCl2 spray alone. Thus, the preharvest SA+CaCl2 spray is a promising approach for improving Thai dwarf mulberry postharvest quality.
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Melatonin immersion improves postharvest quality and antioxidant capacity of ‘Nam Dok Mai’ mangoes during storage at ambient temperature
(2025-09-01)
Sangsuk, Punika
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Supapvanich, Suriyan
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Wongs-Aree, Chalermchai
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Pongprasert, Nutthachai
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Phakawan, Janejira
Importance of the work: Quality loss and delays in ripening in mangoes were explored based on melatonin (MT) immersion as a natural, effective postharvest treatment under ambient conditions. Objectives: To evaluate MT efficacy in preserving the quality, delaying ripening and enhancing oxidative stress resistance in mangoes under ambient storage. Materials and Methods: The mangoes were immersed in water (control) or in a solution of 0.5 mM MT for 1 hr and thereafter stored at room temperature for 10 days. Results: Mangoes treated with 0.5 mM MT had nearly 17% and 60% lower respiration rates and ethylene production, respectively, than untreated ones at the climacteric peak during storage, contributing to a slower ripening process and delayed progression of both peel and pulp coloration. In terms of internal quality, MT application effectively slowed the decline in firmness, suppressed the rise in the total soluble solids-to-titratable acidity ratio. In addition, the MT-treated fruits had enhanced antioxidant defense, as shown by elevated activities of superoxide dismutase, catalase and ascorbate peroxidase. These responses were accompanied by significantly lower levels of hydrogen peroxide, malondialdehyde and lipoxygenase activity, suggesting reduced oxidative membrane damage. Collectively, these findings demonstrated that MT immersion contributed to better quality preservation and improved resistance to postharvest deterioration and disease through modulation of oxidative stress and antioxidant metabolism. Main finding: Subjecting mangoes to postharvest MT treatment was a feasible approach to preserve their postharvest quality and to stimulate antioxidant capability.
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Evaluating variety and ethephon effect on banana fruit quality at different ripening stages: A comparative and multivariate approach
(2025-03-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
The purpose of this study was to investigate the effect variety, ethephon and their interaction may have on banana fruit quality at different ripening stages using comparative and multivariate approach. Three varieties of banana (Musa AAB, Musa AAA, Musa AA) were treated with ethephon (0 mg/kg and 1000 mg/kg), allowed to ripen and analyzed at the fully ripe and overripe stages. Although varieties were significantly different in terms of their peel and pulp colour at the fully ripe and overripe stages, ethephon had no significant effect (p < 0.05) on these qualities except for the lightness (L∗) and whiteness index of the pulp. While variety significantly (p < 0.05) affected the TSS (Total soluble solids), pH, TA (Titratable acidity), TSS/TA ratio and firmness, ethephon only affected the firmness at the fully ripe stage and both firmness and TA at the overripe stage. There were significant differences (p < 0.05) observed among varieties in terms of their total phenols, flavonoids, antioxidant activity (DPPH and FRAP), total sugar and starch at the fully ripe and overripe stages. Ethephon significantly (p < 0.05) increased the total sugar at the fully ripe stage but at the overripe stage it caused a significant (p < 0.05) decrease in both total sugar and FRAP. In most of the quality characteristics assayed, the varieties responded in the same way to the ethephon treatment as shown by the interaction effect. Further multivariate analysis (PCA and HCA) concluded that ethephon treated (1000 mg/kg) samples were not significantly different from untreated (0 mg/kg) samples based on the quality characteristics explored in this study.
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Quality characteristics of three varieties of banana as affected by calcium carbide induced ripening
(2024-08-01)
Laryea, Damian
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Supapvanich, Suriyan
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Pinsirodom, Praphan
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Suwapanich, Rachit
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Arsa, Supeeraya
Calcium carbide (CaC<inf>2</inf>) use remains a commercial approach to inducing banana ripening but data on the impact of CaC<inf>2</inf> application on banana quality is limited. The purpose of this study was to determine the quality characteristics of three banana varieties (Musa AAB, Musa AAA, Musa AA) during ripening. The three varieties were treated with 3.07 g/kg of CaC<inf>2</inf> and allowed to ripen. The treated samples and their respective controls were selected at the fully ripe and overripe stages and tested for some physicochemical and nutritional properties. The CaC<inf>2</inf> treatment significantly (p < 0.05) increased the acceptability of the bananas, as determined by the total soluble solids/titratable acid (TSS/TA) ratio, at both the fully ripe and overripe stages, of all varieties. The total change in peel and pulp colour (∆E) were not significantly (p ≥ 0.05) affected. CaC<inf>2</inf> also did not significantly (p ≥ 0.05) affect the starch content at both stages for all bananas, but the total sugar content was significantly affected (p < 0.05) at the overripe stage. The total carotenoids for all cultivars were significantly (p < 0.05) reduced as a result of the CaC<inf>2</inf> treatment but the total flavonoids and antioxidant activity (FRAP) were only significantly (p < 0.05) affected at the overripe and fully ripe stages, respectively. The total phenolic content and antioxidant activity (DPPH) were not significantly (p ≥ 0.05) affected by the CaC<inf>2</inf> treatment. Overall, the varieties responded largely in the same way to the treatment. CaC<inf>2</inf>, therefore, has some effect on the qualities of banana and this should be considered when choosing a treatment for banana ripening.
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Stress response of fresh-cut potatoes to laser irradiation before processing can prevent discoloration and maintain overall quality
(2023-03-01)
Wen, Bo
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Cui, Shijiang
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Suo, Xiaoyu
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Supapvanich, Suriyan
Browning is accepted as a main factor affecting quality of fresh cut products. Physical treatments maintaining quality of fresh-cut products have been recently considered by consumer safer than chemical treatments. This study investigated whether preprocess diode laser irradiation can improve the physicochemical quality of fresh-cut potatoes. Laser irradiation at a 450-nm wavelength for 30 min prevented the browning of potato slices during short-term storage at 25 °C. Compared with no treatment, preprocess laser irradiation preserved the appearance and whiteness and inhibited browning and delayed weight loss in potato slices when refrigerated at 4 °C for 96 h. The increases in the total phenol concentration and phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities of fresh-cut potatoes were diminished after laser irradiation. Moreover, the laser irradiation also enhanced antioxidant activities in the samples. The expression of PAL, PPO and POD genes was suppressed by the laser treatment. Therefore, the laser irradiation at 450 nm wavelength for 30 min effectively eliminates discolouration and improves quality of sliced potatoes during cold storage.

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