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 14

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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.
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Preharvest calcium chloride sprays improving physicochemical quality of mulberries (Morus alba L. ‘Chiang Mai 60’) during refrigeration
(2024-06-01)
Supapvanich, S.
;
Sangchan, P.
;
Youryon, P.
;
Ahuja, A. Junpatiw
The aim of this work was to investigate the efficiency of preharvest CaCl2 sprays on quality of ‘Chiang Mai 60’ mulberries during refrigeration. The mulberries at the stage of 40 days after anthesis were sprayed with water (control), 0.5 or 1% CaCl2. The fruits were then harvested after spraying for 5 days and refrigerated at 5°C for 6 days. The visual appearance, texture, total soluble solids (TSS) content, total acidity (TA), antioxidant activities and certain secondary metabolites of the mulberries were monitored. Both CaCl2 sprays had no effect on the visual appearance during storage. Both CaCl2 sprays enhanced fruit firmness and delayed the fruit softening during refrigeration. Both CaCl2 treatments delayed the increased TSS content and maintained the TA content. Total phenols, ascorbic acid and anthocyanin contents of the mulberries were enhanced by the CaCl2 sprays. Both CaCl2 sprays delayed the decreased antioxidant capacity and enhanced the free radical scavenging activity during the refrigeration. The efficiency of 0.5 and 1% CaCl2 preharvest sprays on improving postharvest quality of the mulberries was not different. This indicates that CaCl2 preharvest sprays improved postharvest quality of the mulberries which 0.5% CaCl2 is the suggested concentration.
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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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Liposome containing methyl jasmonate incorporated with vitamin B12 alleviates chilling injury of ‘Queen’ pineapples
(2023-11-01)
Youryon, Pannipa
;
Kongchana, Juthawan
;
Anjana, Junpatiw Ahuja
;
Tepsorn, Racha
;
Supapvanich, Suriyan
In the food sector, liposome systems are utilized to boost absorptivity, regulate active-molecule release, and enhance food quality. The efficacy of liposomes containing methyl jasmonate (0.1 mM) mixed with vitamin B<inf>12</inf> (2 μM) (MeJA+Vit B<inf>12</inf> liposome) on the alleviation of chilling injury (CI) in ‘Queen’ pineapples by using peduncle infiltration was investigated. The treatment of MeJA+Vit B<inf>12</inf> liposome was compared with the treatments of MeJA, Vit B<inf>12</inf> and MeJA+Vit B<inf>12</inf> and untreated fruits (control) during refrigerated storage at 13°C for 14 d. The treatments of MeJA, Vit B<inf>12</inf> and MeJA+Vit B<inf>12</inf> liposome could alleviate CI symptoms (translucency and browning in tissue adjacent to the core). Among these treatments, MeJA+Vit B<inf>12</inf> liposome inhibited the CI symptom more than other treatments. MeJA+Vit B<inf>12</inf> liposome retarded the increments of tissue electrolyte leakage, malondialdehyde content, lipoxygenase activity, polyphenol oxidase activity, and total phenols content of tissue contiguous to the core of the pineapples compared to untreated fruits. The treatment also enhanced the ascorbic acid content and antioxidant activities (ferric reducing antioxidant power and free radical scavenging activity) of tissue adjacent to the core. Therefore, MeJA+Vit B<inf>12</inf> liposome peduncle infiltration is a feasible novel approach to alleviate the CI incidence of ‘Queen’ pineapples during refrigeration.
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Effects of simultaneous cyanocobalamin and calcium gluconate treatment on chilling injury alleviation of 'Queen' pineapple by using peduncle infiltration
(2020-01-01)
Youryon, P.
;
Keereedat, W.
;
Supapvanich, S.
Introduction - Chilling injury (CI) is main problem of 'Queen' pineapples during commercial storage (13 °C). The increases in calcium content and antioxidant system enhancement alleviate CI of pineapples. Cyanocobalamin (Cyn) is a novel natural agent inducing antioxidants in postharvest commodities. Therefore, the aim of this work was to investigate the efficiency of simultaneous Cyn and calcium gluconate (Ca-Glu) peduncle infiltration on CI alleviation of 'Queen' pineapple during cold storage. Materials and methods - In the first experiment, the fruits were treated with Cyn at the concentration of 0, 1, 2.5 or 5 µM. In the second experiment, simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments were determined. Biological parameters related to CI of tissue adjacent to the core were monitored after storage at 13 °C for 7 and 14 d followed by 28 ± 2 °C for 2 d. Results - 5 µM Cyn peduncle infiltration relieved CI and membrane peroxidation rather than other concentrations. The simultaneous 5 µM Cys and 2 or 3% Ca-Glu treatments could alleviate CI symptoms, membrane peroxidation and enzymatic browning reaction and enhance antioxidant activities of tissue adjacent to the core of pineapples during storage. The simultaneous 5 µM Cyn and 3% Ca-Glu treatment enhanced antioxidant activities and alleviated CI of the fruit being greater than simultaneous 5 µM Cyn and 2% Ca-Glu treatment. Conclusion - The simultaneous 5 µM Cyn and 3% Ca-Glu peduncle infiltration was an effective approach alleviating CI of 'Queen' pineapples during commercial storage.
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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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Effects of preharvest boron, calcium sulfate treatment and postharvest calcium chloride peduncle infiltration on chilling injury alleviation of queen pineapple cv. Sawi fruit
(2021-07-01)
Youryon, Pannipa
;
Supapvanich, Suriyan
The aim of this study was to determine the incorporative effects of preharvest boron (B) or calcium sulfate (CaSO<inf>4</inf>) application and postharvest calcium chloride (CaCl<inf>2</inf>) peduncle infiltration on chilling injury (CI) alleviation of Queen pineapple during commercial cold storage (13°C). Pineapple fruits were sprayed with 0.25% B four times a month after one month of anthesis, or CaSO<inf>4</inf> (100 kg per 400 m2) was applied during fruit development. The fruits were harvested after 135 days of flower induction. Both preharvest B and treated fruits were then peduncle-infiltrated with 2% CaCl<inf>2</inf> for 3 days and stored at cold temperature (CT) for 14 days. Control fruits were not peduncle-infiltrated with CaCl<inf>2</inf>.Visual appearance of half cut fruit, CI score, the amount of fruit having CI, colour attributes, browning index (BI) value and electrolyte leakage (EL) of tissue adjacent to the core were determined after storage at CT for 7 or 14 days, followed by leaving at room temperature (RT), 28 ± 1°C, for 2 days. The results show that the incorporative application of preharvest CaSO<inf>4</inf> with CaCl<inf>2</inf> peduncle infiltration (CaSO4+CaCl2) alleviated CI, delayed decrease in lightness (L*) and chroma values, and also increased BI and total colour difference (∆E*) values during storage compared with control and the incorporative application of preharvest B with CaCl<inf>2</inf> treatment (B + CaCl<inf>2</inf>). The treatment with CaSO<inf>4</inf> + CaCl<inf>2</inf> lowered CI severity and the amount of fruit having CI when compared to B + CaCl<inf>2</inf> and control treatments, respectively. Both treatments had no effect on the hue value over the storage period. Therefore, CaSO<inf>4</inf> + CaCl<inf>2</inf> treatment is an alternative method for alleviating CI of Queen pineapples.
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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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Preharvest Salicylic Acid Incorporated with Calcium Chloride Spray Improves the Postharvest Quality of Thai Dwarf Mulberries (Morus alba)
(2026-01-01)
Youryon, Pannipa
;
Sangchan, Pra Kaiykarn
;
Phakawan, Janejira
;
Ahuja, Anjana Junpatiw
;
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
;
Youryon, Pannipa
;
Bo, Wen
;
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.

Youryon, Pannipa

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