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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    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 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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    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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    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.
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    Valorization of banana peel by-product: An innovative component for gluten-free cookies rendered with corn flour
    (2025-03-01)
    Pomasa, Panjit
    ;
    Sai-Ut, Samart
    ;
    Sinthusamran, Sirima
    ;
    Techavuthiporn, Chairat
    Banana peels produce considerable amounts of waste during consumption and processing in the agroindustry. The preliminary study shows that ripened banana powder (RBP) is a beneficial source of natural antioxidants. This was shown by measuring its antioxidant activity with DPPH radical scavenging (DPPH-RS) (639.11 mg TE/100 g) and ABTS radical scavenging (ABTS-RS) (772.46 mg TE/100 g). This study aimed to investigate the feasibility of incorporating RBP into corn flour cookies as a viable ingredient for functional food products, considering its health benefits and gluten-free status. The cookies were enriched by substituting portions of the corn flour in the control formulation with varying levels of RBP: 0 % (C-0RBP), 3 % (C-3RBP), 6 % (C-6RBP), 9 % (C-9RBP), and 12 % (C-12RBP). Cookies provided with a substitution of up to 9 % RBP were found to be sensory-acceptable. Consequently, the physicochemical properties and storability of C-9RBP cookies were continuously examined in comparison with C-0RBP. The enrichment of cookies with RBP may improve their nutritional profile and bioactive properties, as evidenced by elevated levels of fiber and total phenolic compounds. The findings demonstrated a notable disparity in the cookie structures and functional groups between the two formulations, as evidenced by scanning electron microscopy and Fourier transform spectroscopy. The incorporation of RBP markedly improved the antioxidant activities of the cookies, as evaluated by DPPH-RS and ABTS-RS assays. The storability test indicated that C-9RBP exhibited lower peroxide value content and maintained a higher level of hardness relative to C-0RBP. The findings of this investigation suggested that RBP has the potential to serve as an alternative nutrient source, potentially contributing to human health by serving as a natural source of antioxidants.
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    Metabolomic Profiling of Red Chili (Capsicum Annum L) Puree Stored in a Fish-Pond by Gas Chromatography-Mass Spectrometry (GC-MS)
    (2025-05-01)
    Syukri, Daimon
    ;
    Yenrina, Rina
    ;
    Dwi Putri, Mutiara
    ;
    Darmawulan, Raja
    ;
    Welya Refdi, Cesar
    Chili puree, a highly valued horticulture crop, faces challenges related to rapid deterioration due to its high water content. Processing chili into puree has been proposed to extend its shelf-life. However, fresh chili puree quickly rots when left in ambient circumstances due to microbial growth fueled by its water content. To address this issue, the use of fish ponds as an alternative and environmentally friendly storage method has been investigated. This study explored the metabolome changes and preservation mechanism of chili puree stored in a fish pond compared to conventional refrigerator storage. Metabolites in chili puree were determined by mass spectrometry analysis after being separated using a gas chromatography system. The chemical composition and changes in the puree during storage can be understood by comprehensively measuring metabolites with the chemometric technique. Even though it is known that the sensory parameters of ground chilies stored in the refrigerator are relatively the same as those of ground chilies stored in a pool for five weeks, it is known molecularly that the distribution of metabolites in the two samples is different starting from the fourth week. Insights gained from this research can lead to tailored storage conditions that maximize preservation potential and ensure the quality and safety of the preserved chili puree. This study highlighted the potential of fish ponds to extend the shelf life of chili puree while minimizing waste and resource usage.
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    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)
    Sittiprasert, Wasetthee
    ;
    Supapvanich, Suriyan
    ;
    Sinthusamran, Sirima
    ;
    Nimitkeatkai, Hataitip
    ;
    Techavuthiporn, Chairat
    The rapid ripening and senescence are the main problems of ‘Surcrier’ bananas during marketing. This study examined the impact of a short-term anoxia treatment on the physicochemical characteristics of ‘Sucrier’ bananas during refrigeration (15 °C), followed by exposure to 25 °C for 2 days. The anoxia treatment delayed the increases in the weight loss, and pulp-to-peel ratio as well as the pulp softening during refrigeration and after shifting to 25 °C compared to the untreated bananas. Moreover, at the end of refrigeration, the yellow color value (YCV) was 0.149 for control and 0.122 for anoxia-treated fruits. Meanwhile, on day 21+2, the YCV values increased to 0.246 for control and 0.275 for anoxia-treated fruits. Electrolyte leakage, malondialdehyde, and hydrogen peroxide levels were found to be reduced by the increased capacity of 2,2-diphenyl-2-picrylhydrazyl (DPPH) scavenging in the peel. This suggests that anoxia treatment may be able to mitigate physiological damage and senescent spotting in ‘Sucrier’ bananas during cold storage and subsequent ambient temperature. The total soluble solids (TSS) content in control fruit increased from 5.25 % to 22.00 % after storage, while anoxia-treated fruit exhibited an increase in TSS content to 18.67 %, resulting in a delay in fruit ripening. In addition, the investigation revealed that the treatment of anoxia improved the antioxidant capacity of banana pulp by augmenting the total phenolic content and DPPH scavenging in the pulp. According to the results of this study, it is most beneficial to employ anoxic treatment prior to storage in terms of both fruit ripening and quality considerations.
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    Molecular interactions and functional performance of jicama starch–CMC films and coatings in extending banana shelf life
    (2026-06-01)
    Techavuthiporn, Chairat
    ;
    Nimitkeatkai, Hataitip
    ;
    Nukunkit, Phetlada
    ;
    Bilalee, Nattha
    ;
    Wutthicharoenphuree, Wetpisit
    Jicama starch (JS), an underutilized starch source, was examined in combination with carboxymethyl cellulose (CMC) for the purpose of developing edible films and coatings. We analyzed films based on JS (3 % w/v) that contained CMC (0.5–1.5 % w/v) for their structural, thermal, mechanical, and barrier properties. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed the presence of intermolecular interactions, whereas thermogravimetric analysis (TGA) demonstrated increased stability at elevated CMC levels. Scanning electron microscopy (SEM) confirmed that the incorporation of JS with CMC resulted in the transformation of the fragile and cracked JS matrix into a compact and homogeneous structure. Enhanced CMC levels resulted in improved tensile strength while simultaneously reducing transparency, solubility, and water vapor permeability, thus enhancing its suitability for packaging applications. Contact angle measurements for functional evaluation indicated enhanced wettability and diffusivity of JS–CMC coatings on banana peel surfaces. JS–CMC coatings applied to ethephon-treated bananas stored at 25 °C effectively reduced weight loss, malondialdehyde accumulation, and electrolyte leakage, while also delaying peel discoloration and changes in soluble solids and titratable acidity associated with ethephon-induced ripening. The results indicate that JS–CMC blended films/coatings exhibit adjustable hydrocolloid properties with practical functionality in delaying chemically induced ripening, highlighting their potential as sustainable, plant-based materials for edible packaging.
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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.