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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    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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    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.
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    Development of internal browning during low temperature storage of pineapple cv. 'Trad-Srithong' fruit harvested at different times of the day
    (2011-07-01)
    Youryon, P.
    ;
    Wongs-Aree, C.
    ;
    McGlasson, W. B.
    ;
    Glahan, S.
    ;
    Kanlayanarat, S.
    Pineapple plants cv. 'Trad-Srithong' (Ananas comosus L.) were found to exhibit crassulacean acid metabolism (CAM). The concentrations of organic acids were higher in mature crown and stem leaves harvested at 0600 than at 1200 h but there were no significant differences in acid concentrations among fruit harvested at these times. Fruit of 'Trad-Srithong' (Queen group) are highly sensitive to internal browning (IB), a form of chilling injury, when stored at <15 °C. Fruit were harvested at 0600 and 1200 h and stored at 8, 13 and 20 °C. IB developed in fruit stored at 8 and 13 °C after 10 days but no symptom developed in control fruit stored at 20 °C. Time of day, when the fruit were harvested had no effect on the development of IB in 'Trad-Srithong' fruit. TA increased in fruit during storage at all temperatures. Juice extracted from the pulp had higher TA and lower pH than the core tissue and symptoms of IB were more severe in the flesh surrounding the core. Ascorbic acid decreased late during storage period.