Youryon, Pannipa
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Youryon, Pannipa
Alternative Name
Youryon, P.
Main Affiliation
Email
pannipa.yo@kmitl.ac.th
19 results
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Item type:Publication, Duration after harvesting and CaCl2 peduncle infiltration time affecting internal browning during storage of 'Sawi' pineapple fruit(2018-10-05); 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Salicylic acid immersion maintains physiochemical quality and enhances bioactive compounds in 'Kimju' guava fruit during cold storage(2017-01-01); ; Tepsorn, RachaThe 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Physicochemical quality and antioxidant changes in ‘Leb Mue Nang’ banana fruit during ripening(2017-02-01); 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 yourconsent settings
Item type:Publication, Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion(2018-06-01); ; ; Boonyaritthongchai, PanidaPhysicochemical 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Internal browning alleviation of Queen pineapple cv. ‘Sawi’ under cold storage using salicylic acid or abscisic acid peduncle infiltration(2019-11-02); ; Wongs-Aree, ChalermchaiInternal 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). - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Physicochemical factors related to 'Monthong' durian fruit maturity(2018-08-30); ; Heterogeneous maturation of durian fruit on the market is a main problem. The aim of this work was to investigate certain factors related to the maturity of 'Monthong' durian fruit. The durian fruit at immature, onset of maturation, onset of ripening, ripe and full ripe stages were harvested. Non-destructive factors such as specific gravity and total soluble solids (TSS) content of peduncle and destructive factors such as cut-fruit visual appearance, pulp dry weight, colour, TSS content and carotenoids content were monitored. Both specific gravity and TSS content of peduncle were increased until the onset of ripening stage and then remained constant during ripening. The visual appearance showed the increase in pulp yellowness and space between pulp and peel which positively changed with the maturation increase. The pulp dry weight and b* value were increased whilst L* value was decreased as the ripening increased. The pulp TSS concentration was dramatically increased until full ripe and then remained constant. Carotenoids content of the pulp was also obviously increased from immature to the onset of ripening stage and it then remained constant. In conclusion, the decrease in specific gravity and increase in peduncle TSS concentration could be non-destructive factors indicating durian fruit ripening. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Quality and bioactive compounds of ripe 'Kluai Nam Wa' and 'Kluai Khai' bananas during storage(2016-01-01); The aim of this work was to determine quality changes in ripe 'Kluai Nam Wa' (Musa ABB group) and 'Kluai Khai' (Musa AA group) banana fruits held 25 or 13°C. Skin blackening and senescence spots appeared on both 'Kluai Nam Wa' and 'Kluai Khai' banana fruit held at at 25°C for 8 days. No senescence spots were detected on 'Kluai Khai' held at 13°C for 16 days. Storage at 13°C maintained both skin and pulp colour and delayed the fruit softening. Bioactive compounds of 'Kluai Khai' banana fruit were higher than 'Kluai Nam Wa' banana fruit. An increase in antioxidant was found in both banana fruit held at 25°C. Antioxidant of 'Kluai Khai' banana fruit held at 13°C increased during storage whilst that of 'Kluai Nam Wa' banana fruit decreased. Storage at 13°C could maintain total phenols and total flavonoids of the bananas during storage. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 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); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Preharvest salicylic acid application maintains physicochemical quality of ‘Taaptimjaan’ wax apple fruit (Syzygium samarangenese) during short-term storage(2017-01-27); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 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); ; Tepsorn, RachaPostharvest 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.