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Impact of chilling stress on quality and bioactive compounds in young and mature leaves of kratom [Mitragyna speciosa (Korth.) Havil.]
(2024-09-01)
Supapvanich, Suriyan
;
Raruang, Yenjit
;
Promyou, Surassawadee
Importance of the work: There has been much attention paid to kratom (Mitragyna speciosa [Korth.] Havil.) since it was declared a legal plant in Thailand. Recently, the demand for fresh leaves has increased; nevertheless, only a few studies have investigated the postharvest quality management of the leaves. Objectives: To examine the impact of chilling stress on the quality and alteration of bioactive compounds in young and mature leaves of two cultivars of commercial kratom leaves: ‘kan khiao’ and ‘hang kang’. Materials and Methods: Fresh kratom leaves of both the kan khiao and hang kang types were sampled from the young and mature leaf stages and stored for 12 d with 85% relative humidity at: 1) 10°C or 2) at room temperature (RT;30°C) . Every 3 d throughout storage, monitoring occurred of the fresh weight loss, superficial leaf color, browning score, electrolyte leakage (EL), malondialdehyde (MDA) content and bioactive compounds (ascorbic acid, antioxidant activity, total phenolic compounds and mitragynine contents). Results: Chilling injury (CI; based on brown stain on the leaf) was discovered in both types of kratom leaves refrigerated at 10°C. In both types, RT storage resulted in less weight loss and browning. Yong leaves lost less weight loss and CI than mature leaves. CI was positively associated with increased EL and MDA levels in leaves kept at 10°C. In both types, the mitragynine content in the mature leaves was higher than in the young leaves. Both types lost mitragynine, ascorbic acid, antioxidant activity and phenolic compounds due to the cold storage condition. Main finding: Cold storage induced chilling stress that resulted in leaf browning due to membrane dysfunction, as well as the loss of bioactive compounds and medicinal components, including mitragynine.
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Impact of rainfall rate and temperature during fruit development on chilling injury of Queen pineapples (Ananas comosus L.) during cold storage
(2021-10-01)
Youryon, Pannipa
;
Supapvanich, Suriyan
In this study, we investigated the impact of rainfall rate and temperature during fruit development on chilling injury (CI) of Queen pineapples (Ananas comosus L. Merr) after cold storage at 13 °C. The pineapples were induced to flower in October 2016 and May 2017. Rainfall and field temperature during fruit development were recorded. The fruit were harvested in March 2017 and October 2017 (135 d after anthesis), respectively. Visual appearance, CI score, lightness (L*) value, parameters related to membrane integrity, and the activities of enzymes related to browning of the tissue adjacent to the core were monitored in the fruit after 7 and 14 d of cold storage followed by room temperature storage (27 ± 1 °C) (RT) for 2 d. High CI incidence was associated with high rainfall rather than the field temperature (approx. 27–29 °C) during fruit development. The fruit harvested in March experienced higher rainfall during fruit development than the fruit harvested in October. The CI severity of the fruit harvested in March was greater than that of fruit harvested in October. The higher CI severity of the fruit harvested in March was accompanied with reduced membrane integrity as well as enzymatic browning compared to the fruit harvested in October. In conclusion, high rainfall during fruit development is a major factor for CI of Queen pineapple grown in tropical zones. The results of this investigation provide insight into the causes underlying the loss of fruit quality during storage and marketing.
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Effects of preharvest boron, calcium sulfate treatment and postharvest calcium chloride peduncle infiltration on chilling injury alleviation of queen pineapple cv. Sawi fruit
(2021-07-01)
Youryon, Pannipa
;
Supapvanich, Suriyan
The aim of this study was to determine the incorporative effects of preharvest boron (B) or calcium sulfate (CaSO<inf>4</inf>) application and postharvest calcium chloride (CaCl<inf>2</inf>) peduncle infiltration on chilling injury (CI) alleviation of Queen pineapple during commercial cold storage (13°C). Pineapple fruits were sprayed with 0.25% B four times a month after one month of anthesis, or CaSO<inf>4</inf> (100 kg per 400 m<sup>2</sup>) was applied during fruit development. The fruits were harvested after 135 days of flower induction. Both preharvest B and treated fruits were then peduncle-infiltrated with 2% CaCl<inf>2</inf> for 3 days and stored at cold temperature (CT) for 14 days. Control fruits were not peduncle-infiltrated with CaCl<inf>2</inf>.Visual appearance of half cut fruit, CI score, the amount of fruit having CI, colour attributes, browning index (BI) value and electrolyte leakage (EL) of tissue adjacent to the core were determined after storage at CT for 7 or 14 days, followed by leaving at room temperature (RT), 28 ± 1°C, for 2 days. The results show that the incorporative application of preharvest CaSO<inf>4</inf> with CaCl<inf>2</inf> peduncle infiltration (CaSO4+CaCl2) alleviated CI, delayed decrease in lightness (L*) and chroma values, and also increased BI and total colour difference (∆E*) values during storage compared with control and the incorporative application of preharvest B with CaCl<inf>2</inf> treatment (B + CaCl<inf>2</inf>). The treatment with CaSO<inf>4</inf> + CaCl<inf>2</inf> lowered CI severity and the amount of fruit having CI when compared to B + CaCl<inf>2</inf> and control treatments, respectively. Both treatments had no effect on the hue value over the storage period. Therefore, CaSO<inf>4</inf> + CaCl<inf>2</inf> treatment is an alternative method for alleviating CI of Queen pineapples.
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Chilling injury alleviation of Queen pineapple cv. ‘Sawi’ fruit by acetyl salicylate immersion
(2020-02-01)
Sangprayoon, Preyanuch
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Supapvanich, Suriyan
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Youryon, Pannipa
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Wongs-Aree, Chalermchai
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Boonyaritthongchai, Panida
Chilling injury (CI) is the main problem affecting quality of Queen pineapple (Ananas comosus L.) fruit during cold storage. The purpose of this paper was to investigate the application of acetyl salicylate (ASA) on CI alleviation of pineapple fruit cv. Sawi during storage at 13 ± 1 °C for 10 d. The pineapples were dipped in ASA solution at the concentrations of 2.5 or 5.0 mM for 1, 2 or 3 h and untreated fruits were used as control treatment. The biochemical-related parameters to CI incidence of tissue adjoining to the core were determined after the fruits were left at 25 °C for 2 d. The results show that 5.0 mM ASA immersion for 1 h alleviated internal browning incidence and lowered CI score compared to other treatments. The treatment also maintained high lightness (L*) value and low colour difference (ΔE*) value of tissue adjoining to the core. Compared to control treatment, the 5.0 mM ASA immersion lowered browning index, malondialdehyde concentration, polyphenol oxidase activity and TP concentration as well as increased antioxidant capacity and ascorbic acid concentrations of tissue adjoining to the core. Therefore, 5.0 mM ASA immersion for 1 h is an effective alternative alleviating CI of Queen pineapples during cold storage.
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Effects of simultaneous cyanocobalamin and calcium gluconate treatment on chilling injury alleviation of 'Queen' pineapple by using peduncle infiltration
(2020-01-01)
Youryon, P.
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Keereedat, W.
;
Supapvanich, S.
Introduction - Chilling injury (CI) is main problem of 'Queen' pineapples during commercial storage (13 °C). The increases in calcium content and antioxidant system enhancement alleviate CI of pineapples. Cyanocobalamin (Cyn) is a novel natural agent inducing antioxidants in postharvest commodities. Therefore, the aim of this work was to investigate the efficiency of simultaneous Cyn and calcium gluconate (Ca-Glu) peduncle infiltration on CI alleviation of 'Queen' pineapple during cold storage. Materials and methods - In the first experiment, the fruits were treated with Cyn at the concentration of 0, 1, 2.5 or 5 µM. In the second experiment, simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments were determined. Biological parameters related to CI of tissue adjacent to the core were monitored after storage at 13 °C for 7 and 14 d followed by 28 ± 2 °C for 2 d. Results - 5 µM Cyn peduncle infiltration relieved CI and membrane peroxidation rather than other concentrations. The simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments could alleviate CI symptoms, membrane peroxidation and enzymatic browning reaction and enhance antioxidant activities of tissue adjacent to the core of pineapples during storage. The simultaneous 5 µM Cyn and 3% Ca-Glu treatment enhanced antioxidant activities and alleviated CI of the fruit being greater than simultaneous 5 µM Cyn and 2% Ca-Glu treatment. Conclusion - The simultaneous 5 µM Cyn and 3% Ca-Glu peduncle infiltration was an effective approach alleviating CI of 'Queen' pineapples during commercial storage.
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Alleviation of internal browning in queen pineapple fruit by peduncle infiltration with solutions of methyl jasmonate during cold storage
(2019-01-01)
Chaishome, Jedsada
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Srimuk, Sutikarn
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Supapvanich, Suriyan
— The effect of methyl jasmonate solution (MeJA) and methyl jasmonate gel on procreation internal browning (IB) of ‘Trad-see-thong’ pineapple (‘Queen’ group) fruit was investigated. The pineapple fruit were peduncle-infiltrated parallel with 1 mM MeJA, 1 mM and 10 mM MeJA-gel, then stored at 10°C for 12 days. The results showed that internal browning symptom of pineapple fruit with treatment was visible following 4 days of storage. On day 12 of storage, control treatment (no solution), internal browning score of 4 (almost maximum score), that was significantly higher than other treatments (p < 0.05). The 1 mM MeJA solution had internal browning score of 3.8, expected that the amount of MeJA solution with peduncle-infiltration in pineapple fruit had too exorbitant (overdose). Moreover, the 1 mM and 10 mM gel-treated had internal browning score of 3.2 and 3.4, respectively. It was found that the amount of MeJA solution with peduncle-infiltration in pineapple fruit is able to alleviate better than the other. The 1 mM and 10 mM MeJA-gel had lightness in pulp tissues significantly higher than other groups worthy 44.95 and 46.74, respectively.
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Chilling injury alleviation and quality maintenance of lemon basil by preharvest salicylic acid treatment
(2015-01-01)
Supapvanich, Suriyan
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Phonpakdee, Rachadakorn
;
Wongsuwan, Pratumtip
The purpose of this study was to alleviate chilling injury (CI) of lemon basil during storage by using preharvest salicylic acid (SA) treatment. The basil was sprayed with SA at the concentration of 0, 1, 5 or 10 mM before harvesting 24 h and was then stored at 7 °C for 4 days. Weight loss, CI score, malondialdehyde (MDA) content, electrolyte leakage (EL), superficial colour, pigments and bioactive compounds were determined. SA treatments alleviated CI and reduced the increase in EL and MDA content which the best result alleviating CI was 5 mM SA. The greenness and total chlorophyll content were maintained by SA application. After 24 h of treatment, antioxidants, total phenols and flavonoids were enhanced. During storage, SA treatment reduced the loss of bioactive compounds in the lemon basil. In conclusion, preharvest SA treatment at 5 mM alleviated CI and maintained quality of lemon basil during cold storage.
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Alleviation of internal browning in pineapple fruit by peduncle infiltration with solutions of calcium chloride or strontium chloride under mild chilling storage
(2013-01-01)
Youryon, P.
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Wongs-Aree, C.
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McGlasson, W. B.
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Glahan, S.
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Kanlayanarat, S.
The development and control of internal browning (IB, a form of chilling injury) were studied in fruit of two commercial cultivars of pineapples. The symptoms develop in tissues surrounding the core when the fruit are stored at <15 °C for several weeks. It was found that core and the fruitlets of fruit of 'Smooth Cayenne' and 'Trad-Srithong' could be effectively infiltrated with water soluble carmoisine dye or salt solutions by transpiration via the peduncle over three days at storage temperatures of 8, 13, and 20 °C. IB was more severe in 'Trad-Srithong' than in 'Smooth Cayenne' fruit particularly at 8 °C. Infiltration via the peduncle increased calcium or strontium concentrations in the core and adjacent flesh tissue and reduced IB in 'Trad-Srithong' stored at 13 °C. There were no differences in severity of IB between green and quarter ripe fruit. Infiltration with calcium or strontium through the peduncle was more effective when the treatment was applied to freshly harvested fruit under mild chilling conditions. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.

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