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 - 9 of 9

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Salicylic acid immersion maintains physiochemical quality and enhances bioactive compounds in 'Kimju' guava fruit during cold storage
(2017-01-01)
Supapvanich, Suriyan
;
Mahasap, Boonwat
;
Boonyaritthongchai, Panida
;
Techavuthiporn, Chairat
;
Tepsorn, Racha
The aims of this work were to investigate the effect of salicylic acid (SA) immersion on the physicochemical quality maintenance and biologically active compounds enhancement of 'Kimju' guava. The fruit were immersed in water (control) and 2 mM SA solution and stored at 12 ± 1 °C, 90 ± 2% RH. The observed factors were pigments, total sugars, total soluble solids (TSS), total acidity (TA), firmness and pectin components, bioactive compounds such as ascorbic acid (AsA), total phenols (TP), total flavonoids (TF) and the activities of antioxidant enzymes including peroxidase (POD) and catalase (CAT). The total chlorophylls chlorophyll a and b contents of the treated fruit were higher than those of the control. The SA immersion did not affect the total carotenoids concentration and TSS whilst it delayed the increase in total sugars and lowered TA content. The fruit softening was delayed by the SA immersion due to the control of soluble pectin increase and insoluble pectin decrease. The antioxidant activity and the concentrations of AsA, TP and TF were enhanced by the SA immersion. The SA immersion also stimulated POD activity but did not induced CAT activity. In conclusion, 2.0 mM SA immersion is an effective postharvest treatment maintaining quality and improving nutritional values of 'Kimju' guava.
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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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Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion
(2018-06-01)
Supapvanich, Suriyan
;
Mitsang, Preyanuch
;
Youryon, Pannipa
;
Techavuthiporn, Chairat
;
Boonyaritthongchai, Panida
Physicochemical quality and bioactive compounds of ‘Taaptipjaan’ wax apple (Syzygium samarangenese) that were immersed in 0, 0.5 and 1.0 mM salicylic acid (SA) for 30 min and then stored at 12 ± 1 °C for 9 days were investigated. SA had no effect on the colour of fruit skin, total soluble solids, total acidity, total sugars, ascorbic acid (AsA) and anthocyanin contents but could help maintaining the firmness of the fruit. Antioxidant activity, total phenols, total flavonoids and antioxidant enzymes activities such as peroxidase and catalase were enhanced by SA. The SA immersion at the concentration of 0.5 mM effectively maintained firmness and visual appearance without causing any shrinkage on the fruit top and skin pitting and enhanced the bioactive compounds greater than 1.0 mM SA immersion. The evidences suggest that 0.5 mM SA immersion is an effective approach of maintaining quality and enhancing bioactive compounds including the activities of antioxidant enzymes in the fruit during short-term storage.
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Methyl Jasmonate Spray Enhances Antioxidant Defense and Preserves Postharvest Quality of Marian Plum (Bouea macrophylla Griffith) During Shelf Life
(2026-06-01)
Supapvanich, Suriyan
;
Li, Da
;
Techavuthiporn, Chairat
;
Suo, Xiaoyu
;
Youryon, Pannipa
Marian plum (Bouea macrophylla Griff.), an exotic fruit with high commercial potential, has received limited attention in postharvest research. This study evaluated the effects of postharvest methyl jasmonate (MeJA) spray application on the maintenance of physicochemical quality of Marian plums during shelf-life storage under room-temperature (26 ± 1 °C and 70–75% relative humidity) for 12 days. Fruits were treated with MeJA at concentrations of 0 (CK), 0.01, 0.1, and 1 mM. MeJA application did not significantly influence skin colour development and weight loss throughout storage. However, fruit treated with 1 mM MeJA showed reduced visual decay compared with lower concentrations and the CK. Treatments with 0.1 and 1 mM MeJA moderated changes in total soluble solids and titratable acidity, resulting in a higher BrimA index relative to the CK and 0.01 mM treatment. In addition, higher MeJA concentrations delayed fruit softening by slowing insoluble pectin degradation and soluble pectin accumulation during storage. MeJA treatments at 0.1 and 1 mM mitigated oxidative stress by lowering malondialdehyde and lipoxygenase activity, while enhancing antioxidant capacity, total phenolics, and the activities of catalase and ascorbate peroxidase. Pearson’s correlation and principal component analyses confirmed that 0.1 and 1 mM MeJA delayed fruit deterioration by improving antioxidant capacity and preserving texture during shelf life. Overall, these findings suggest that postharvest MeJA application, particularly at 0.1–1 mM, represents a promising and potentially sustainable strategy for extending shelf life and improving the marketability of Marian plum under room-temperature 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
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Kernprie, Yuranan
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Boonyaritthongchai, Panida
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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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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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Efficacy of Preharvest Calcium Chloride and Calcium Gluconate Treatments on the Postharvest Quality Maintenance of Marian Plums During Shelf Life
(2026-01-01)
Li, Da
;
Sunthusamran, Sirima
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Youryon, Pannipa
;
Bo, Wen
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Supapvanich, Suriyan
Marian plum is a commercial fruit that deteriorates rapidly during storage. The effects of preharvest treatment with calcium chloride (CaCl₂) and calcium gluconate (CaGlu) at two concentrations (1 and 2%) on maintaining the postharvest quality of marian plum during shelf life at 26±2ºC were investigated. The fruits were sprayed with both calcium salts 2 days prior to harvest. The outcomes show that both the CaCl2 and CaGlu treatments preserved fruit visual appearance and postponed color development during shelf life. No fruit rot incidence appeared on the 2% CaCl2 and 2% CaGlu treated fruits during storage for 8 days. All calcium treatments retarded the increase in weight loss compared to the untreated fruits. The fruit firmness was maintained by the calcium treatments, and 2% CaGlu treatments improved the firmness greater than other treatments. Moreover, the increases in malondialdehyde (MDA), total soluble solids (TSS) and BrimA, as well as the decreased total acidity (TA) were lowered by the calcium treatments. The total phenols and antioxidant capacities, including ferric reducing antioxidant power (FRAP) and DPPH free radical scavenging activity, were enhanced by the calcium treatments. In correlation analysis, the firmness showed significantly negative correlation with MDA and parameters related to ripening. Moreover, the MDA had significant negative correlation with DPPH radical scavenging activity. The softening of the marian plum was closely related to membrane degradation. Both preharvest CaGlu and CaCl2 treatments at 2% are feasible approaches to preserve the postharvest quality of marian plums during shelf life at room temperature.
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Comparative Study of Truck and Train Transportation Effects on Postharvest Quality and Physical Damage of Mangosteens
(2026-03-01)
Ongkunaruk, Pornthipa
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Supapvanich, Suriyan
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Youryon, Pannipa
;
Sinthusamran, Sirima
;
Sanguansak, Nattaporn
Transportation is a major contributor to postharvest losses in mangosteens. This study compared the quality of mangosteens transported by train and by truck from an orchard in Chumphon Province to Bangkok and monitored poststorage changes at 25 ± 1°C and 64 ± 3% relative humidity (RH). During transit, truck shipments experienced internal conditions ranging from 26.0 to 33.0°C, 70.0 to 93.7% RH, and 9.5 to 105.4 m s−2 in vibration intensity, whereas train shipments ranged from 28.2 to 40.3°C, 40.8 to 96.8% RH, and 1.1 to 13.3 m s−2. Mangosteens transported by truck exhibited considerably higher physical damage (24.9 ± 10.51%) than those transported by train (2.9 ± 1.98%). During subsequent storage, truck-delivered fruit showed faster peel color development and more pronounced internal deterioration. Moreover, truck transport led to markedly greater increases in peel hardness and lignin content over time, while both transport modes produced negligible effects on total soluble solids (TSS) and titratable acidity (TA). In truck-delivered fruit, peel hardness was positively correlated with lignin content but negatively correlated with TSS and TA—relationships not observed in train-delivered samples. Statistical analyses, including analysis of variance, Pearson correlation, and principal component analysis, confirmed that transportation mode and storage duration significantly influenced mangosteen quality deterioration, with truck transport accelerating pericarp hardening and ripening. These findings highlight the importance of optimizing logistics, particularly by favoring rail transport, which produces a lower vibration threshold than truck delivery, thereby reducing physical damage and maintaining mangosteen quality throughout the supply chain.
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Physicochemical quality retention of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) by jicama starch-based postharvest treatment
(2024-12-01)
Techavuthiporn, Chairat
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Sittiprasert, Wasetthee
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Nimitkeatkai, Hataitip
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Youryon, Pannipa
;
Supapvanich, Suriyan
The objective of this research was to develop a new type of edible coating using jicama starch (JS) in order to control the postharvest deterioration of ‘Sucrier’ bananas (Musa acuminata AA group cv. ‘Kluai Khai’) during the ripening process in ambient condition (25 ± 1 °C, 85-90 % RH). The preliminary experiment was carried out to investigate the impact of JS concentration (0, 2.5, 5.0, and 7.5 % w/v) on the postharvest quality of bananas. The application of JS demonstrated a delay in banana ripening, including color development, weight loss, and fruit firmness. Within the JS-treated banana groups, 5.0 % treated bananas displayed higher firmness compared to the other groups. Therefore, a validation experiment was conducted to verify the subsequent physicochemical alterations in bananas after subjecting bananas to 5.0 % JS coating in comparison to non-treated bananas during storage at ambient condition. The JS treatment maintained the color and visual appearance by minimizing the formation of malondialdehyde content and electrical conductivity during storage. Furthermore, it resulted in a delay in the increases in total soluble solid, titratable acidity, BrimA, and total carotenoid concentrations in the pulp. Nevertheless, the ascorbic acid and phenolic contents and 2,2-diphenyl-2-picrylhydrazyl scavenging activity of the control samples were likely to be higher than those of the treated bananas, whereas the ferric reducing antioxidant potential of both control and treated bananas showed a comparable trend throughout storage. The outcomes demonstrate that the utilization of JS is an effective approach for improving the overall storage capacity of ‘Sucrier’ bananas.

Youryon, Pannipa

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