Youryon, Pannipa

Preferred name

Youryon, Pannipa

Alternative Name

Youryon, P.

Main Affiliation

KMITL Prince of Chumphon Campus

pannipa.yo@kmitl.ac.th

Now showing 1 - 10 of 37

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Duration after harvesting and CaCl2 peduncle infiltration time affecting internal browning during storage of 'Sawi' pineapple fruit
(2018-10-05)
Youryon, P.
;
Wongs‐Aree, C.
'Sawi' pineapple, a member of the Queen group originating in the south of Thailand, is susceptible to internal browning (IB) when stored at low temperature. The previous studies in 'Trad Srithong' pineapple, another cultivar in the group, suggest that postharvest applications of CaCl<inf>2</inf> were effective to reduce the IB symptoms. This research aimed to study the efficiency of CaCl<inf>2</inf> treatments to reduce IB in 'Sawi' pineapple by varying duration uses and period after harvest. Fruit, after harvest at 3, 6, 12, 24 or 48 h, were infiltrated with 2% CaCl<inf>2</inf> through the peduncle for 0, 3, 6, 12, 24 or 48 h at 13°C. After treatment, fruit were stored at 13°C, 90-95% RH for 14 days and then transferred to 20°C for 3 days. Fruit harvested for 48 h and treated with 2% CaCl<inf>2</inf> for 24 or 48 h was absent in IB symptoms. Duration after fruit harvesting from 6 h especially at 48 h and duration of CaCl<inf>2</inf> treatment above 24 h showed a huge impact in reducing IB symptoms. The longer immersion times elevated the higher content of calcium in the core whereas the longer duration after harvest increased solution uptake rate in the fruit. As a result, this opposes the hypothesis that the fastest time of CaCl<inf>2</inf> application to pineapple fruit after harvest is the most effective in reducing IB.
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Efficacy of methyl jasmonate-liposomes on 'Kluai Khai' bananas (Musa AA) quality preservation and oxidative response alleviation during room temperature storage
(2025-02-01)
Da, Li
;
Youryon, Pannipa
;
Suo, Xiaoyu
;
Sinthusamran, Sirima
;
Phakawan, Janejira
The rapid acceleration of ripening during ambient storage is a primary factor limiting the shelf-life of bananas. Application of methyl jasmonate (MeJA) has been used to enhance the postharvest quality of perishable commodities. This study aimed to investigate the efficacy of MeJA (10−3 M) encapsulated in liposomes (MeJA-liposomes) on the postharvest quality of ‘Kluai Khai’ bananas (Musa AA) during storage at room temperature (26 ± 2 °C) for 9 d The MeJA-liposomes exhibited an average particle size of 152.37 ± 1.63 nm with a PDI of 0.21 and a zeta potential value of -33.9 ± 1.02 mV. The MeJA-liposomes treatment exhibited a greater delay in fruit ripening and peel colour development compared to the MeJA (10−3 M), blank-liposomes, and control treatments, respectively. MeJA-liposomes reduced the oxidative stress of the peel by decreasing electrolyte leakage, lipoxygenase activity, and the levels of malondialdehyde, α-fanesene, conjugated triene (CT-281) and H<inf>2</inf>O<inf>2</inf> in the fruit peel. As the ripening process in untreated bananas progressed, they exhibited greater antioxidant activities, namely in terms of ferric reduction antioxidant capacity and DPPH radical scavenging activity in the peel, compared to the MeJA-liposome-treated bananas. The application of MeJA-liposomes treatment resulted in a postponement in the process of softening and an increase in the levels of total soluble solids content, and BrimA in the banana pulp throughout the storage period. In conclusion, the application of MeJA-liposomes presents a promising method for postponing the ripening process, alleviating the oxidative response in the peel and prolonging the shelf-life of ‘Kluai Khai’ bananas (Musa AA) at room temperature.
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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.
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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.
;
Wongs-Aree, C.
;
McGlasson, W. B.
;
Glahan, S.
;
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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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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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.
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Physicochemical quality maintenance and bioactive compounds enhancement of Thai guava fruit cv. 'Kim Ju' by using combinative hot water and methyl jasmonate immersion
(2019-01-01)
Supapvanich, Suriyan
;
Kernprie, Yuranan
;
Boonyaritthongchai, Panida
;
Techavuthiporn, Chairat
;
Tepsorn, Racha
Postharvest life of Thai guava fruits is limited due to skin damage and physicochemical changes during cold storage. Both methyl jasmonate (MeJA) and heat treatments are potential approaches maintaining postharvest quality of fruits. Thus, the aim of this work was to investigate the effects of hot water and MeJA immersion on physicochemical quality of 'Kim Ju' guava fruit during storage at 12 ± 1 °C for 18 d. The fruit were immersed in hot water at 40 °C for 30 min (H), 0.1 mM MeJA for 10 min (0.1 mM MeJA) or H followed by 0.1 mM MeJA (H + 0.1 mM MeJA) and untreated fruit were used as control. The determined parameters were visual appearance, colour, texture, pectin substances, antioxidant activities, bioactive compounds and antioxidant enzymes activities. The results showed that H + 0.1 mM MeJA treatment maintained visual appearance and colour as compared to 0.1 mM MeJA, H or control treatment, consequently. The treatment of H + 0.1 mM MeJA retarded softening according to the inhibition of soluble pectin increase and insoluble pectin decrease. The treatment enhanced the both antioxidant and free radical scavenging activities as compared to control. These were accompanied with the increments of bioactive compounds such as ascorbic acid, total phenols, flavonoids and peroxidase activity and the retardation of catalase activity decrease. In conclusion, the H + 0.1 mM MeJA treatment could maintain postharvest qualities involving visual appearance and texture and enhanced nutritional value of guava fruit during cold storage.
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Integrating Microwave Heating with Foam-Mat Drying: Drying Kinetics and Optimization for Thick Foamed Mango Pulp
(2024-10-01)
Saijuntha, Jatupon
;
Duangkhamchan, Wasan
;
Youryon, Pannipa
;
Ronsse, Frederik
;
Chupawa, Prarin
This study addresses the challenge of processing undersized or overripe mangoes by integrating microwave heating with traditional foam-mat drying technique. The study aims at investigating drying kinetics coupled with thin-layer drying modeling and influences of microwave power (300-600 W) and hot-air temperature (55-75 °C). Among ten drying models, the so-called Midilli equation fitted well with experimental data. Results showed enhanced drying process associated with microwave heating, providing reduced drying time from 600-700 min (for conventional hot-air mode) to 30-100 min (for microwave-assisted mode). Standard deviations of moisture content and dried foam thickness measured at various points revealed uneven heat distribution when using high microwave energy, evidenced by burnt spots at 600 W. Additionally, foam collapse was observed under the mild process with low microwave powers, possibly due to prolonged drying periods. Response surface methodology demonstrated that microwave power was more important factor, positively affecting effective diffusivity coefficient (D<inf>eff</inf>) while inversely influencing specific energy consumption (SEC) and color difference (∆E). D<inf>eff</inf> value increased from 5.41×10-6 m²⋅s-1 at 300 W and 55 °C to 18.43×10-6 m²⋅s-1 at 600 W and 75 °C, confirming enhance drying performance. As assisted with microwave heating, drying foamed mango sample consumed less energy up to 92 %. Optimal drying parameters were determined based on balancing the enhancement of drying performance and color alteration, suggesting drying the thick foamed mango pulp at temperature of 55 °C combined with microwave heating at 520 W, which can be served as a basis for further industrial scale-up.
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Calcium chloride and calcium gluconate peduncle infiltrations alleviate the internal browning of Queen pineapple in refrigerated storage
(2018-04-01)
Youryon, Pannipa
;
Supapvanich, Suriyan
;
Kongtrakool, Pornprapa
;
Wongs-Aree, Chalermchai
This study determined the effects of calcium chloride (CaCl<inf>2</inf>) and calcium gluconate (CaGlu) in alleviating the incidence of internal browning (IB) in ‘Queen’ pineapple (Ananas comosus) cv. ‘Sawi’ during storage at 13 °C. Pineapples were vertically peduncle-infiltrated with 2% CaCl<inf>2</inf> or 2% CaGlu for 48 h. IB and browning-related factors of tissue adjacent to the core were investigated after 7 and 14 days of cold storage followed by 2 days at room temperature. CaGlu treatment alleviated IB intensity and severity more effectively than CaCl<inf>2</inf>. CaCl<inf>2</inf> and CaGlu retarded membrane peroxidation and the activity of browning enzymes such as phenylalanine ammonia-lyase and polyphenol oxidase and increased the total phenols in the fruit. However, CaGlu-treated fruit had lower levels of tissue electrolyte leakage and lipoxygenase activity and higher antioxidant capacity and antioxidant enzyme activity. This evidence suggests that CaGlu peduncle infiltration is the preferred choice for alleviating IB in ‘Queen’ pineapple during low temperature storage.
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Postharvest application of calcium chloride affects internal browning reduction during low temperature storage of 'sawi' pineapple
(2015-06-30)
Youryon, P.
;
Wongs-Aree, C.
Pineapple 'Sawi' fruit, a kind of 'Queen' pineapple natively growing in Southern Thailand, exhibits internal browning during low temperature storage. This research aimed to reduce browning inside 'Sawi' fruit during storage by applying postharvest calcium chloride pre-treatments. 'Sawi' fruit were applied with 1, 2 or 3% calcium chloride (CaCl<inf>2</inf>) solution via the peduncle for three days at storage temperatures of 13 and 20°C and then kept at the temperatures for two weeks followed by three days at 20°C. Calcium content, internal browning scores and solution uptake were investigated. Stored fruit treated with 2 or 3 % CaCl<inf>2</inf> showed a significant reduction of internal browning symptoms compared with 1% CaCl<inf>2</inf> and non-treated fruit. An increase in calcium content in the core of CaCl<inf>2</inf> treatments was negatively correlated with the symptom and was promoted by solution uptake during pre-treatment transpiration. The results suggest that CaCl<inf>2</inf> was beneficial for reducing internal browning of pineapple fruit under mild low temperature storage.

Youryon, Pannipa

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