Techavuthiporn, Chairat
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Preferred name
Techavuthiporn, Chairat
Alternative Name
Techavuthiporn, C.
Main Affiliation
Email
chairat.te@kmitl.ac.th
45 results
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Item type:Publication, Short-term Anoxic Treatment of Litchi Fruit (Litchi chinensis Sonn. cv. Hong Huey) Delays Pericarp Browning and Maintains Physicochemical Quality During Storage(2023-01-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Efficacy of methyl jasmonate-liposomes on 'Kluai Khai' bananas (Musa AA) quality preservation and oxidative response alleviation during room temperature storage(2025-02-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Postharvest UV-C Treatment Affects Bioactive Compounds and Maintains Quality of Okra (Abelmoschus esculentus L.) during Storage(2024-01-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Pre-storage anoxia treatment induces physicochemical characteristics of ‘Sucrier’ bananas (Musa AA group) in response to postharvest cold storage and subsequent ambient temperature(2025-01-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Preprocess Sonication Maintains Quality and Inhibits Browning of Fresh-cut Fruit Using Apples as the Fruit Model(2024-10-02); Ultrasonic (US) waves (sound waves) have been used to preserve and improve the quality of fresh fruits and vegetables. The goal of this study was to determine whether pre-process US treatment was useful in reducing browning and retaining certain aspects of fresh-cut ‘Gala’ apples’ quality. The apples were sonicated at a frequency of 120 kHz for 0, 5, 10 and 15 min before processing and then the processed apples were stored at 4±1°C. The US treatment at 5 min significantly delayed the loss of lightness, and increases in colour difference and browning index, and maintained whiteness compared to other treatments. The US treatment at 5 min controlled enzymatic browning reaction, probably due to inhibition of polyphenol oxidase activity. US treatments could delay the loss of hardness compared to the control treatment but had no influence on the total soluble solids content. Interestingly, US treatments induced antioxidant activity in fresh-cut apples during storage. In summary, the 5 min sonication could prevent browning and enhance the quality of fresh-cut apples during storage. - 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effect of silver particle-longkong peel extract coating on postharvest decay and browning in longkong fruit(2020-01-01); Wongs-Aree, ChalermchaiWe aimed to assess the effect of longkong peel extract (LPE)-silver particle-alginate coating on the postharvest decay and browning of longkong fruit during storage at 13°C and 90–95% relative humidity (RH). Longkong was coated with 0, 0.45 or 0.90 mg·L−1 LPE in silver particle-alginate solution and then stored at 13°C and 90–95% RH for nine days. In the mixture consisting of the longkong peel extract and silver solution, the silver particle size was modified to yield fine particles. Electron micrography showed the presence of silver particle sizes ranging in size from approximately 71–625 nm. Fruit coated without LPE exhibited severe browning, weight loss and decay incidence during storage. Coating with 0.45 and 0.90 mg·L−1 LPE significantly inhibited the increase in fruit browning by mainly reducing peroxidase (POD) and polyphenol oxidase (PPO) activities. LPE coating effectively reduced the longkong weight loss and decay incidence. No fruit treatment showed a significant titratable acidity change or increased soluble solids at the end of storage. These results indicate that coating with LPE is a promising approach to inhibit decay and browning and to maintain the quality of longkong during low-temperature storage. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Preharvest Salicylic Acid Incorporated with Calcium Chloride Spray Improves the Postharvest Quality of Thai Dwarf Mulberries (Morus alba)(2026-01-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Efficacy of Preharvest Calcium Chloride and Calcium Gluconate Treatments on the Postharvest Quality Maintenance of Marian Plums During Shelf Life(2026-01-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Efficacy of Sweet Basil Oil-chitosomes in Disease Suppression and Antioxidant (Enzymatic and Non-enzymatic) Responses in ‘Nam Dok Mai No. 4’ Mangoes during Shelf Life(2026-01-01);