Techavuthiporn, Chairat

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Techavuthiporn, Chairat
Alternative Name
Techavuthiporn, C.
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Email
chairat.te@kmitl.ac.th

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    Formulation of Supplemented Thai Custard Spread Using Jackfruit Rag and Sugar Replacement with Stevia
    (2024-05-01)
    Pomasa, Panjit
    ;
    Sai-Ut, Samart
    ;
    Sinthusamran, Sirima
    ;
    Techavuthiporn, Chairat
    The aims of this study were to investigate whether jackfruit rags could be incorporated into a food product like custard spread, and to evaluate the sensory and physicochemical properties of the resulting products. The first trial comprised four treatments, each of which contained a different concentration of jackfruit rag (0, 20, 40, and 60% w/w). It was found that 40% jackfruit rag substitution gave higher acceptance ratings (appearance, colour, taste, odour, spreadability and overall likeness) than other concentrations. Subsequently, stevia substitution at 20% produced considerably greater sensory acceptability across all treatments. In addition, the nutritional and physicochemical characteristics of jackfruit rag-supplemented custard with 0% and 20% stevia were evaluated. Proximate analysis results showed there were no differences no difference between custard spreads fortified with 0% and 20% stevia. However, carbohydrate and energy were reduced about twice in the 20% stevia treatment. Moreover, texture profile analysis revealed that replacement with stevia increased spreadability and decreased stickiness. The results suggested that jackfruit rag could be used in custard spreads and could enhance the recovery of food waste for food production.
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    Application of underutilized straw mushroom (Volvariella volvacea) powder in cereal bars: Nutritional composition, amino acid profiling, and multivariate analysis
    (2026-12-01)
    Sinthusamran, Sirima
    ;
    Pomasa, Panjit
    ;
    Syukri, Daimon
    ;
    Sai-Ut, Samart
    ;
    Fuangpaiboon, Nattavong
    An underutilized straw mushroom (Volvariella volvacea) is an agricultural resource with potential as a functional food ingredient due to its nutritional value and bioactive compounds. This study aimed to evaluate the effects of incorporating straw mushroom powder into cereal bars on sensory attributes, nutritional composition, antioxidant activity, and amino acid profiles. Cereal bars containing 0%, 5%, 10%, and 15% straw mushroom powder were prepared and evaluated for sensory acceptability, proximate composition, physicochemical properties, antioxidant activity, and amino acid composition. Multivariate analysis was performed to assess relationships among quality attributes and formulations. The cereal bar containing 10% straw mushroom powder achieved the highest sensory acceptance, particularly for appearance and texture. Compared with the control, this formulation exhibited higher protein (30.31%vs. 26.60%) and dietary fiber contents (19.66%vs. 12.54%), enhanced antioxidant activity, and lower moisture content and water activity. Amino acid analysis revealed increased levels of lysine, aspartic acid, glutamic acid, and arginine. These results indicate that straw mushroom powder improves the nutritional quality, antioxidant properties, and physicochemical characteristics of cereal bars while maintaining consumer acceptability. In conclusion, the incorporation of 10% straw mushroom powder provided the most favorable balance between sensory acceptance and nutritional enhancement, supporting its potential use as a sustainable functional ingredient for nutrient-dense cereal bar products. Future studies should assess shelf-life stability and microbial quality to confirm the long-term efficacy of the treatment.
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    Kinetic modeling of temperature-dependent physicochemical changes in green asparagus (Asparagus officinalis L.) spears of differing calibers during postharvest storage
    (2026-03-01)
    Nimitkeatkai, Hataitip
    ;
    Techavuthiporn, Chairat
    This research employs a kinetic modeling method to analyze postharvest quality alterations in green asparagus spears categorized into two size groups: small spear green asparagus (SSG) and large spear green asparagus (LSG) during temperature-regulated storage. Spears were maintained at temperatures of 4, 10, 15, 20, and 25 °C. Key quality attributes such as weight loss, fiber accumulation, lignin content, hue angle, ascorbic acid concentration, and sugar content were investigated. A model incorporating first-order kinetics and Arrhenius-type temperature dependence was utilized to assess quality changes, with parameters evaluated independently for SSG and LSG. Results indicated that SSG demonstrated greater moisture loss, accelerated ascorbic acid degradation, and more rapid lignification compared to LSG, while sugar depletion was more significant in LSG. The hue angle decreased more significantly at elevated temperatures; however, SSG maintained its green coloration for an extended period. Validation conducted under simulated fluctuating temperatures demonstrated the models’ robustness, with mean relative errors between 8.82 % and 15.13 %. This research emphasizes the influence of size on temperature responses and illustrates the utility of kinetic modeling in predicting dynamic quality alterations. This study presents a targeted framework for optimizing storage conditions and enhances cold chain management strategies to maintain asparagus quality during distribution.
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    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)
    Techavuthiporn, Chairat
    ;
    Jarerat, Amnat
    ;
    Nimitkeatkai, Hataitip
    The effect of short-term anoxic treatment prior to storage at ambient and cool temperatures on pericarp browning, fruit quality, secondary metabolites, antioxidant activity, and the browning enzyme of litchi (Litchi chinensis Sonn.) cv. Hong Huey were investigated. Litchi fruit were exposed to anoxic conditions for 6, 12, 18 and 24 h before storage at 28 ± 2°C for 5 days, or at 7 ± 2°C for 14 days. Anoxic treatment resulted in significantly decreases in electrical conductivity, weight loss, browning index, while maintaining the total soluble solids (TSS) and delaying increases in polyphenol oxidase (PPO) and peroxidase (POD) activities compared with control fruit. Furthermore, anoxic treatment increased litchi pericarp methanol extract antioxidant capacity, as measured by free-radical scavenging activity. This is associated with greater amounts of ascorbic acid, anthocyanins, and phenolic/flavonoid components as compared with control fruit. Additionally, anoxic treatment considerably delayed litchi fruit pericarp browning. This suggests that with adequate short-term anoxia duration, an enhanced non-enzymatic antioxidant process may directly or indirectly delay litchi pericarp browning. Thus, a short anoxic treatment enables harvested litchi quality to be sustained at ambient and cool temperatures. This non-chemical and inexpensive treatment deserves further development and application, especially in commercial distribution systems where cooling is insufficient.
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    Enhancement of Antioxidant Activity and Bioactive Compounds in Eggplants Using Postharvest LEDs Irradiation
    (2022-02-01)
    Jarerat, Amnat
    ;
    Techavuthiporn, Chairat
    ;
    Chanchomsuek, Chanthana
    ;
    Nimitkeatkai, Hataitip
    Eggplant (Solanum melongena L.), one of the major vegetable crops, is recognized for its availability of numerous bioactive compounds and antioxidant activity. The accumulation of these compounds in plant tissues can be increased by exogenous stimuli, including light exposure. This study aimed at enhancing the antioxidant activity and bioactive compounds of eggplant using light-emitting diode (LEDs) irradiation after harvest. For this purpose, eggplant fruits were irradiated under LEDs at different wavelengths, including red (650–660 nm), blue (450–460 nm), or the com-bination of red and blue (red + blue) LEDs, for 48 h. The results indicated that red + blue LED exposure during postharvest significantly (p < 0.05) elevated the accumulation of bioactive compounds and antioxidant activity. The accumulation of major phenolic compounds, chlorogenic acid (58.59 mg/100 g FW), and gallic acid (14.25 mg/100 g FW) in the eggplant fruits was increased significantly under red + blue irradiation when compared with the control (under dark condition). The total phenolic (821.86 mg GAE/100 g FW) and the total flavonoid (595.98 mg CE/100 g FW) contents were shown to have a considerably high accumulation in the peels of eggplant after irradiation under red + blue LEDs, whereas the total carotenoid content was relatively high in the flesh of eggplant fruits. Consequently, red + blue LED irradiation can be considered as a convenient tool used for the postharvest of eggplant, with a positive effect in the increasing of important secondary metabolites. The obtained eggplant fruits proved to be a promising source of bioactive and antioxidant compounds for functional food production.
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    Short-term postharvest anoxia delays peel degreening and firmness loss through regulation of color- and cell wall–related genes in banana
    (2026-06-01)
    Techavuthiporn, Chairat
    ;
    Thammawong, Manasikan
    ;
    Nakano, Kohei
    Short-term anoxia (AnX) has emerged as a promising approach to extend postharvest quality of climacteric fruits, yet its mechanistic basis peel-associated ripening processes in banana remains unclear. This study examined the impact of 8 and 16 h AnX treatments on peel color, firmness, and the expression of essential genes related to fermentation, ethylene biosynthesis, pigment metabolism, and cell wall modification during ambient temperature storage. Visual and instrumental analyses showed that an 8 h AnX treatment effectively delayed peel degreening and firmness loss, whereas a 16 h treatment offered benefits but also induced stress-related transcriptional responses. Gene expression profiling revealed that AnX suppressed MaADH1 , while significantly upregulating MaADH2 immediately after treatment. A transient downregulation of the ethylene biosynthesis gene MaACO was accompanied by reduced expression of MaSGR and carotenoid-related genes ( MaPSY, MaPDS ), contributing to delayed color-transition. Firmness retention was associated with decreased expression of MaPG1 and MaXTH , whereas MaGLC was substantially upregulated only under prolonged anoxia. Heatmap analysis suggested that AnX disrupted the typical coordination between ethylene and downstream ripening-related genes, indicating altered associations among the analyzed genes. Overall, the findings demonstrate that moderate AnX (8 h) effectively delays ripening-related changes in banana peel through modulation of ethylene-dependent gene regulation, offering practical implications for sustainable postharvest management.
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    Salicylic acid immersion maintains physiochemical quality and enhances bioactive compounds in 'Kimju' guava fruit during cold storage
    (2017-01-01)
    Supapvanich, Suriyan
    ;
    Mahasap, Boonwat
    ;
    Boonyaritthongchai, Panida
    ;
    Techavuthiporn, Chairat
    ;
    Tepsorn, Racha
    The 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.
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    Implementing short-term anoxic conditions as a straightforward and effective postharvest technique to preserve the quality of ‘Sucrier’ bananas
    (2026-06-01)
    Techavuthiporn, C.
    ;
    Sittiprasert, W.
    ;
    Phakawan, J.
    ;
    Supapvanich, S.
    The aim of this study was to examine the impact of an oxygen limitation, so-called anoxic conditions, on the ripening process and the physicochemical characteristics of ‘Sucrier’ bananas during storage. A preliminary experiment was conducted to determine the optimal duration of anoxia treatment, ranging from 0 to 20 h. The experiment determined that subjecting the fruit to anoxic conditions for 16 h resulted in the most successful treatment for delaying the development of fruit skin color at room temperature for a period of 8 days. Furthermore, the reduction in moisture content of the peel and the increase in weight loss, pulp-to-peel ratio, and moisture content of the pulp exhibited a notable disparity compared to the other treatments. Therefore, the duration of 16 h of anoxic conditions was chosen to further examine the responses of fruit after storage for 18 d at 15°C, in comparison to the control fruit, which had no exposure to anoxic conditions. Bananas treated with anoxia exhibited a decrease in the developed peel color, as indicated by decreased Δa* and ΔH values. The treatment also demonstrated greater fruit firmness in comparison to the untreated fruit. In addition, the peel of treated bananas exhibited a greater relative value of firmness, whereas the relative values of electrolyte leakage, malondialdehyde, and H2O2 were lower. This is likely caused by the application of anoxia treatment, which might stimulate the activity of DPPH scavenging.
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    Commercial active packaging maintaining physicochemical qualities of carambola fruit during cold storage
    (2022-06-01)
    Nimitkeatkai, Hataitip
    ;
    Techavuthiporn, Chairat
    ;
    Boonyaritthongchai, Panida
    ;
    Supapvanich, Suriyan
    Physicochemical quality of carambolas kept in active packaging during storage at 10 °C for 35 d were investigated. The carambola was individually packaged in a low density polyethylene (LDPE) bag with and without a sachet of commercial oxygen and ethylene absorbers. Fruit weight, color, ascorbic acid, firmness and the activities of polygalacturonase (PG) and pectin methylesterase (PME) were monitored. Storage in the active packaging reduced the losses of fruit weight and ascorbic acid content as well as maintained fruit color over the storage. The fruits packed in the active packaging had higher firmness compared to control. Negative relationships between softening and both of the PG (R<sup>2</sup> = 0.6803) and PME (R<sup>2</sup> = 0.8179) activities were found. These concluded that the active packaging effectively maintained quality of carambolas.
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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<sup>−3</sup> 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<sup>−3</sup> 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.