Youryon, Pannipa

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Youryon, Pannipa
Alternative Name
Youryon, P.
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Email
pannipa.yo@kmitl.ac.th

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    Internal browning alleviation of Queen pineapple cv. ‘Sawi’ under cold storage using salicylic acid or abscisic acid peduncle infiltration
    (2019-11-02)
    Youryon, Pannipa
    ;
    Supapvanich, Suriyan
    ;
    Wongs-Aree, Chalermchai
    Internal browning (IB) is a main problem of Queen pineapple during cold storage. The effects of exogenous salicylic acid (SA) or abscisic acid (ABA) on IB alleviation of the pineapple during cold storage were investigated. ‘Sawi’ pineapples were peduncle-infiltrated with 2 mM SA or 380 µM ABA for 3 d at 13°C followed storage at 13°C for 14 d. IB incidence and IB-related factors including lipid peroxidation, antioxidant capacity and antioxidant enzymes activities of the tissue adjacent to core were investigated after storage for 7 and 14 d followed by 2 d at room temperature (RT). Both SA and ABA treatments obviously alleviated IB development. ABA lowered TP content, MDA accumulation and the activities of LOX, PAL and PPO and induced POD activity. SA lowered PAL and PPO activity, delayed LOX activity and MDA increase, enhanced phenols, antioxidant activity and both antioxidant enzyme yields. Both ABA and SA peduncle infiltration alleviated IB incidence of Queen pineapple during cold storage. Although ABA could reduce the IB incidence better than SA, due to the efficiency of lower reactions of browning-related enzymes and lipid peroxidation, exogenous SA application might be a better choice for commercial use. Abbreviations: Total phenols (TP), Malondialdehyde (MDA), Lipoxygenase (LOX), Phenylalanine ammonia lyase (PAL), Polyphenol oxidase (PPO), Peroxidase (POD) and Internal browning (IB).
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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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    Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. “Sawi” fruit during cold storage
    (2019-12-01)
    Sangprayoon, Preyanuch
    ;
    Supapvanich, Suriyan
    ;
    Youryon, Pannipa
    ;
    Wongs-Aree, Chalermchai
    ;
    Boonyaritthongchai, Panida
    The pineapples were dipped in salicylic acid (SA) (2.5 or 5.0 mM) or methyl jasmonate (MeJA) (0.01 or 0.1 mM) for 1, 2, or 3 hr and then held at 13 ± 1°C for 10 days. The parameters were determined after left the fruits at 25°C for 2 days. It was found that, in the tissue adjacent to the core, 5.0 mM SA for 2 hr and 0.01 mM MeJA for 3 hr alleviated chilling injury (CI) and maintained color than other treatments. The MeJA immersions lowered CI score, electrolyte leakage, and malondialdehyde content greater than other treatments. SA and MeJA immersions retarded polyphenol oxidase activity, total phenols, and induced antioxidant activity during storage. In the pulp tissue, SA treatment increased ascorbic acid and total sugar contents, and MeJA immersions enhanced bioactive compound and antioxidant enzyme activities than SA immersion. Therefore, MeJA immersions could alleviate CI and enhance antioxidant better than other treatments of pineapples during cold storage. Practical applications: Postharvest immersion at the optimum concentration of SA or MeJA can be applied for commercial scale in order to alleviate chilling of “Sawi” pineapple fruit during storage. MeJA treatment enhances antioxidant activity and reduces internal browning better than SA treatment in pineapple.
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    Chilling injury alleviation of Queen pineapple cv. ‘Sawi’ fruit by acetyl salicylate immersion
    (2020-02-01)
    Sangprayoon, Preyanuch
    ;
    Supapvanich, Suriyan
    ;
    Youryon, Pannipa
    ;
    Wongs-Aree, Chalermchai
    ;
    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.