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Comparison of vapor-phase acetic acid and vinegar effectiveness in maintaining quality of sweet basil (Ocimum basilicum Linn.)
(2020-01-01)
Teerarak, Montinee
;
Kerdpiboon, Soraya
;
Krusong, Warawut
Leafy shoots of sweet basil (Ocimum basilicum Linn.) were exposed to the vapor of either dilute acetic acid (AA) or of upland rice vinegar (URV) – both solutions were diluted to contain 4% of acetic acid – for 10 min and stored at 12°C. The sweet basil exposure to AA had a 16% increase in shelf life and those exposures to URV 35% increase compare to the control. There were no significant differences in fresh weight loss during storage between the AA and URV but both had significantly lower fresh weight losses than the control. The chlorophyll content of both AA and URV were significantly higher than the control. The radical scavenging was significantly higher in the URV than in the AA and the control. The electrolyte leakage was both significantly lower in the URV than in the AA and the control. The occurrence of lipid peroxidation was similar in both the AA and URV, and both were significantly lower than in the control. These results indicate URV has potential as an effective way of raising quality and extending postharvest storage of sweet basil shoots.
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Eucalyptus and citronella essential oils used in preservative solutions affect the vase life of cut philodendron leaves
(2019-02-01)
Yonsawad, Nipaporn
;
Teerarak, Montinee
Cut leaves of Philodendron sp. (philodendron plu jeeb) are often used in bouquets and flower arrangements. Keeping quality is a key criterion for assessing the value of a cut leaf, by growers, traders, and consumers alike. This study set out to determine the influence of the essential oils of Eucalyptus globulus Labill. (eucalyptus) and Cymbopogon nardus Rendle (citronella) on the vase life of cut leaves of the philodendron plu jeeb. Vase life was assessed in terms of relative fresh weight, electrolyte leakage, pigment content, hydrogen peroxide accumulation, and antioxidant activity. Philodendron plu jeeb petioles were treated with preservative vase solutions of distilled water and 12.5 µg·mL-1 eucalyptus essential oil, 25 µg·mL-1 eucalyptus essential oil, 12.5 µg·mL-1 citronella essential oil, and 25 µg·mL-1 citronella essential oil. Cut leaves were held at room temperature (c. 30°C) in daylight and with natural ventilation. Eucalyptus essential oil at 12.5 µg·mL-1 in the vase solution significantly increased leaf vase life and helped maintain relative fresh weight. The essential oils had positive effects on the retention of membrane integrity and antioxidant activity (DPPH radical scavenging assay). They also had inhibitory effects on hydrogen peroxide accumulation and on chlorophyll and carotenoid degradation. The results indicate that 12.5 µg·mL-1 eucalyptus essential oil has potential as a vase-life extender for cut leaves of the philodendron plu jeeb.
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Effects of salicylic acid immersion on physicochemical quality of Thai papaya fruit 'Kaek Dam' during storage
(2016-02-29)
Promyou, S.
;
Supapvanich, S.
This study addressed the effects of salicylic acid (SA) immersion on physicochemical quality of a Thai papaya fruit 'Kaek Dam' during refrigerated storage. Ripening index (RI), total soluble solids (TSS), peel and flesh colour (L∗ and hue values), firmness, electrolyte leakage (EL), pectin substances (total, EDTA-soluble and Na<inf>2</inf>CO<inf>3</inf>-soluble pectins), antioxidant capacity and total phenols of the fruit immersed in 0, 1.0 and 2.0 mM SA were monitored. SA had no effect on the changes in colour and total pectin content but significantly delayed the increases in RI, TSS, softening, EL, EDTA- and Na<inf>2</inf>CO<inf>3</inf>-soluble pectins during storage (P≤0.05). The papaya fruit immersed in 2 mM SA showed the best in delaying the loss of firmness and enhancing antioxidant capacity and total phenols. Thus, this study shows that SA immersion maintains postharvest quality and enhances bioactive compounds of the papaya fruit during storage.
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Phytotoxic effects of essential oil from Cymbopogon citratus and its physiological mechanisms on barnyardgrass (Echinochloa crus-galli)
(2013-01-01)
Poonpaiboonpipat, Tanatson
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Pangnakorn, Udomporn
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Suvunnamek, Umporn
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Teerarak, Montinee
;
Charoenying, Patchanee
Lemongrass (Cymbopogon citratus) essential oil was identified by GC-MS for their major compound constituents; six compounds representing 92.59% of the total essential oil were identified. The main constituent was citral (76.00%). In a laboratory bioassay, high concentration of essential oil significantly inhibited germination and seedling growth of Echinochloa crus-galli and affecting α-amylase activity of seeds. In a glass house bioassay, essential oil at concentrations of 1.25, 2.5, 5 and 10% (v/v) was foliar-applied on E. crus-galli at 28 days after sowing at spray volume of 1000Lha -1. Observation of leaf wilt symptoms was noted at 6h after treatment. Chlorophyll a, b and carotenoid content was decreased with concentrations of essential oil, indicating that essential oil interferes with photosynthetic metabolism. C. citratus essential oil caused an electrolyte leakage indicating membrane disruption and loss of integrity. Treated leaves exhibited an increase in thiobarbituric acid reactive substances (TBARS), suggesting lipid peroxidation. It is to conclude that essential oil is phytotoxic and could be utilized as a natural herbicide for future weed control. © 2012 Elsevier B.V.

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