KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Search Results

Now showing 1 - 10 of 10

Some of the metrics are blocked by your
consent settings
Preharvest blue diode laser irradiation enhances betalain biosynthesis, antioxidant responses, and postharvest quality of red amaranth microgreens during storage
(2026-12-01)
Supapvanich, Suriyan
;
Sripumimas, Sookmas
;
Li, Man
;
Kang, Chuankai
;
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.
Some of the metrics are blocked by your
consent settings
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
;
Nokkhao, Ruamjit
;
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.
Some of the metrics are blocked by your
consent settings
Effects of hot water incorporated with salicylic acid dips on postharvest quality of 'Holland' papaya fruit during storage
(2020-04-22)
Supapvanich, S.
;
Boonyaritthongchai, P.
;
Promyou, S.
;
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.
Some of the metrics are blocked by your
consent settings
Effect of canopy positions on physicochemical quality of Mandarin Fruit cv. 'Shogun' during Storages
(2019-01-01)
Youryon, P.
;
Supapvanich, S.
The effect of canopy positions (upper, middle and lower) on quality of mandarin fruit cv. 'Shogun' stored at 20°C and 10°Cwas investigated. The results showed that the canopy positions influenced the appearance and peel colour which the peel of fruits from the upper part had more yellow and chroma value than the fruits from middle and lower parts which the peel had more green colour. The canopy positions had no influenced on the fruit pulp colour. The fruits from the upper part had total soluble solids (TSS), antioxidant activity (AA), ascorbic acid (AsA), total phenols (TP) and total flavonoids (TF) contents higher than the fruits from middle and the lower parts whilst total acidity (TA) of the fruits from different canopy positions was similar. During storage, most physicochemical quality attributes seemed constant, except TA which decreased on day 7 and antioxidant activity of the fruits stored at 10 °C which decreased on day 21. In conclusion, the canopy positions had influenced on 'Shogun' mandarin fruit quality which the fruits from the upper part had quality higher than the fruits from middle and lower parts.
Some of the metrics are blocked by your
consent settings
Efficiency of salicylic acid immersion using fine-bubble technique on quality of Musa AAA fruit during ripening
(2018-12-01)
Anuchai, J.
;
Chumthongwattana, M.
;
Tepsorn, R.
;
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.
Some of the metrics are blocked by your
consent settings
Physicochemical quality and antioxidant changes in ‘Leb Mue Nang’ banana fruit during ripening
(2017-02-01)
Youryon, Pannipa
;
Supapvanich, Suriyan
The physicochemical and antioxidant changes of ‘Kluai Leb Mue Nang’ banana fruit (Musa AA group) were investigated during ripening. The visual appearance, peel and pulp color, firmness, total soluble solids concentration (TSS), total acidity (TA) and bioactive compounds of the fruit at three stages of ripening (mature green, ripe and overripe) were monitored. Changes in both the peel and pulp color, texture, TSS and TA contents during banana ripening were similar to those of other banana fruits. Interestingly, the highest total antioxidants capacity and total phenols concentration were found in the ripe banana fruit. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity remained constant and the highest total flavonoids concentration was found in the mature green fruit.
Some of the metrics are blocked by your
consent settings
Preharvest salicylic acid application maintains physicochemical quality of ‘Taaptimjaan’ wax apple fruit (Syzygium samarangenese) during short-term storage
(2017-01-27)
Supapvanich, Suriyan
;
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.
Some of the metrics are blocked by your
consent settings
Hot water incorporated with salicylic acid dips maintaining physicochemical quality of 'Holland' papaya fruit stored at room temperature
(2017-01-01)
Supapvanich, Suriyan
;
Promyou, Surassawadee
The effects of hot water incorporated with salicylic acid (SA) dips on quality of 'Holland' papaya fruit stored at room temperature (30±2°C) was investigated. The fruit were immersed in 0, 1.0, 2.0 and 3.0 mM SA solutions at 42 °C for 40 min following at 49 °C for 20 min and untreated (control). Both hot water and hot SA dips prevented the incidence of fungi during storage. The hot SA dips delayed the fruit ripening including maintaining firmness, skin colour, and total soluble solids (TSS) content. Hot SA dips retarded the weight loss rather than hot water dip and control, respectively. All treatments had no affect flesh colour when compared to the control. Hot SA dips enhanced carotenoids, ascorbic acid and antioxidant content during storage. This work suggest that 2.0 mM hot SA dip is a reliable alternative maintaining quality and enhancing bioactive compounds in the papaya fruit during storage.
Some of the metrics are blocked by your
consent settings
Postharvest quality maintenance of longan fruit by ultra violet-C incorporated with salicylic acid application
(2017-01-01)
Suiubon, Sonthaya
;
Supapvanich, Suriyan
;
Promyou, Surassawadee
The purpose of this study was to investigate the effects of salicylic acid (SA) dips incorporated with ultra violet-C (UVC) irradiation on postharvest quality of longan fruit cv. 'Dor' during refrigerated storage at 10°C. The longan fruit were dipped in SA solution at the concentration of 0, 1.0, 2.0 and 3.0 mM before irradiated with 6.6 kJ m<sup>-2</sup> UVC. Physicochemical quality attributes including peel colour, taste attributes, fruit decay, sensorial qualities and bioactive compounds were monitored. SA dips incorporated with the UVC irradiation maintained the outer peel lightness (L*), total ascorbic acid (TAA) content and crispness score of flesh as well as lowered colour difference (ΔE*) value of outer peel and the reduction total antioxidant capacity (TAC) of the flesh during storage. All treatments did not affect the fruit taste attributes including total soluble solids (TSS), total acidity (TA) and TSS/TA ratio. The fruit dipped with 2.0 and 3.0 mM SA incorporated with the UVC irradiation effectively delayed the fruit decay as well as inhibited off-flavour. The fruit dipped with 2.0 mM SA incorporated with UVC irradiation showed the highest acceptability score and also enhanced the activity of antioxidant enzymes such as ascorbic acid peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT).
Some of the metrics are blocked by your
consent settings
Physicochemical changes in ‘kaew kamin’ mango fruit illuminated with ultraviolet-C (UV-C) during storage
(2016-01-01)
Promyou, S.
;
Supapvanich, S.
The effects of UV-C illumination at the dosage of 6.6 kJ m<sup>-2</sup> on postharvest quality of mango fruit cv. ‘Kaew Kamin’ during storage at 25 or 12°C were investigated. The changes in fresh weight, texture, Ripening Index (RI), peel and pulp colours, visual appearance, Total Carotenoids (TC) and Ascorbic Acid (AsA) content were determined on days 0, 4, 8, 12 and 16 of storage. UV-C irradiation effectively maintained the fruit firmness and delayed the increase in RI and the loss of peel greenness over storage. No treatment had any effects on pulp yellowness over storage. The incorporation of UV-C illumination and refrigerated storage (12°C) prevented postharvest disease and maintained nutritional values such as TC and AsA content. In conclusion, UV-C irradiation appears an effective alternative approach to maintain postharvest quality and nutritional values and to extend shelf-life of ‘Kaew Kamin’ mango fruit.

KMITL

Browse

Filters

Settings

Sort By

Results per page

Search Results