Supapvanich, Suriyan

Preferred name

Alternative Name

supapvanich, Suriyan

Supapvanich, S.

Main Affiliation

School of Industrial Education and Technology

suriyan.su@kmitl.ac.th

Now showing 1 - 10 of 20

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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 (R2 = 0.6803) and PME (R2 = 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 (10−3 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 (10−3 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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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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Preprocess Sonication Maintains Quality and Inhibits Browning of Fresh-cut Fruit Using Apples as the Fruit Model
(2024-10-02)
Thuamsuk, Pathitta
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Sinthusamran, Sirima
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Techavuthiporn, Chairat
;
Supapvanich, Suriyan
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.
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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.
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Transformation of Thai chicken-rice sauce into an instant powder via egg-white foam-mat drying: Physicochemical, sensory characterization, and microstructural
(2026-01-01)
Pomasa, Panjit
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Techavuthiporn, Chairat
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supapvanich, Suriyan
;
Fuangpaiboon, Nattavong
;
Kaesang, Trus
The production of stable powdered Thai chicken rice sauce using foam-mat drying techniques is feasible. Achieving an optimal balance between functionality and sensory quality in protein incorporation presents significant challenges. This research investigated the impact of egg white concentration (0–30 %) on powder yield, color, foaming, physicochemical characteristics, and sensory attributes. The inclusion of moderate egg white (20 %) enhanced foam expansion, reduced density, and established a porous, stable matrix, thereby improving drying efficiency and solubility. Elevated protein levels (≥25 %) resulted in foam collapse and reduced sensory acceptability. Physicochemical analyses indicated that egg white decreased moisture, water activity, and hygroscopicity. Differential scanning calorimetry and scanning electron microscopy indicated that the addition of 20 % egg white increased the glass transition temperature and resulted in a denser microstructure. The findings indicate that the controlled addition of egg white can facilitate the development of high-quality foam-mat dried savory powders by optimizing functionality and sensory attributes.
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Effect of passive modified atmosphere storage incorporated with 1-MCP on quality of asparagus spears during cold storage
(2020-04-22)
Techavuthiporn, C.
;
Supapvanich, S.
The purpose of this work was to determine the effects of 1-methycyclopropane (1-MCP) incorporated with passive modified atmosphere packaging on quality of asparagus during stored at 4°C. Weight loss, texture, fiber, total ascorbic acid and total sugar content of the asparagus packed in polyethylene bag (PE), treated with 1 ppb 1-MCP (MC) and treated with 1 ppb 1-MCP incorporated with contained in PE bag (MP) were monitored. The result shows that the use of PE bag prevented the loss of fresh weight of asparagus. The use of 1-MCP and 1-MCP incorporated with PE delayed the loss of firmness. The fiber content of the asparagus increased during storage. There was no significant difference in fiber content of each treatment during storage. The use of 1-MCP incorporated with PE delayed the loss of ascorbic acid content rather than other treatments. The use of PE, 1-MCP and 1-MCP incorporated with PE delayed the reduction of total sugar content when compared to the control. These results suggest that the use of 1-MCP incorporated with PE is a good alternative delaying the loss of fresh weight and total ascorbic acid content of asparagus spears.
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Efficacy of preharvest salicylic acid treatment on postharvest quality enhancement of Marian plums (Bouea oppositifolia (Roxb.) Meisn.)
(2026-06-01)
Supapvanich, S.
;
Da, L.
;
Phakawan, J.
;
Techavuthiporn, C.
Marian plum (Bouea oppositifolia (Roxb.) Meisn.) is a tropical fruit tree that holds significant commercial importance in Southeast Asia. Softening and disease incidence are the main problems limiting the postharvest quality of the fruits. The purpose of this study was to determine the efficacy of preharvest salicylic acid (SA) spray on fruit quality maintenance during storage at room temperature (25±1°C). The fruits were preharvest sprayed with SA at concentrations of 0 (water), 1, 2, and 3 mM prior to harvest for 3 days. The finding showed that 3 mM SA evidently delayed the progression of fruit coloration from the time of harvest to the end of storage (day 8) in comparison to the control treatment. During storage, disease incidence in the 3 mM SA-treated fruits was not found in comparison to other treatments. All SA treatments reduced the magnitude of the weight loss increase. The 3 mM SA treatment delayed fruit softening, lipid membrane degradation, and an increase in total soluble solids, while maintaining a high level of total acidity. In addition, the application of 3 mM SA significantly increased the ferric reducing antioxidant potential, and all SA treatments effectively maintained free radical scavenging activity compared to the control treatment. In conclusion, preharvest SA spray at 3 mM prior to harvest is an effective approach to maintaining the postharvest quality of marian plums during storage.
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Preharvest Salicylic Acid Incorporated with Calcium Chloride Spray Improves the Postharvest Quality of Thai Dwarf Mulberries (Morus alba)
(2026-01-01)
Youryon, Pannipa
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Sangchan, Pra Kaiykarn
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Phakawan, Janejira
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Ahuja, Anjana Junpatiw
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Techavuthiporn, Chairat
The current research evaluated the impacts of preharvest salicylic acid (SA), calcium chloride (CaCl2), and SA incorporated with CaCl2 (SA+CaCl2) sprays on the quality of mulberries. In the preliminary experiment, the mulberries were sprayed with SA (0, 1, and 2 mM) or CaCl2 (0, 0.5, and 1%) before harvest for 5 d. The results indicated that the preharvest application of 1 mM SA or 0.5% CaCl2 resulted in the deceleration of the BrimA (a ripening index) increase and hindered fruit softening during storage at 5 °C for 6 d. In the major experiment, the effects of preharvest sprays of 1 mM SA, 0.5% CaCl2, and SA+CaCl2 for 5 d prior to harvest were investigated. All preharvest treatments delayed fruit darkening and acidity reduction compared to the untreated fruits and did not affect redness. The SA+CaCl2 spray delayed fruit darkening and enhanced firmness compared to the individual sprays. The total soluble solids content and BrimA value of treated mulberries were lower than those of untreated fruits. All treatments improved the antioxidant activity and bioactive compounds compared to the untreated fruits. The ferric-reducing antioxidant potential, DPPH radical scavenging activity, total anthocyanin, and total phenol content were all higher with the SA+CaCl2 preharvest spray than with the SA or CaCl2 spray alone. Thus, the preharvest SA+CaCl2 spray is a promising approach for improving Thai dwarf mulberry postharvest quality.

Supapvanich, Suriyan

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