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 14

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Melatonin immersion improves postharvest quality and antioxidant capacity of ‘Nam Dok Mai’ mangoes during storage at ambient temperature
(2025-09-01)
Sangsuk, Punika
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Supapvanich, Suriyan
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Wongs-Aree, Chalermchai
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Pongprasert, Nutthachai
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Phakawan, Janejira
Importance of the work: Quality loss and delays in ripening in mangoes were explored based on melatonin (MT) immersion as a natural, effective postharvest treatment under ambient conditions. Objectives: To evaluate MT efficacy in preserving the quality, delaying ripening and enhancing oxidative stress resistance in mangoes under ambient storage. Materials and Methods: The mangoes were immersed in water (control) or in a solution of 0.5 mM MT for 1 hr and thereafter stored at room temperature for 10 days. Results: Mangoes treated with 0.5 mM MT had nearly 17% and 60% lower respiration rates and ethylene production, respectively, than untreated ones at the climacteric peak during storage, contributing to a slower ripening process and delayed progression of both peel and pulp coloration. In terms of internal quality, MT application effectively slowed the decline in firmness, suppressed the rise in the total soluble solids-to-titratable acidity ratio. In addition, the MT-treated fruits had enhanced antioxidant defense, as shown by elevated activities of superoxide dismutase, catalase and ascorbate peroxidase. These responses were accompanied by significantly lower levels of hydrogen peroxide, malondialdehyde and lipoxygenase activity, suggesting reduced oxidative membrane damage. Collectively, these findings demonstrated that MT immersion contributed to better quality preservation and improved resistance to postharvest deterioration and disease through modulation of oxidative stress and antioxidant metabolism. Main finding: Subjecting mangoes to postharvest MT treatment was a feasible approach to preserve their postharvest quality and to stimulate antioxidant capability.
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Effect of sericin coating on reducing browning of fresh-cut mango cv. 'Nam Dok Mai No. 4'
(2019-10-31)
Chimvaree, Chalida
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Wongs-Aree, Chalermchai
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Supapvanich, Suriyan
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Charoenrat, Theppanya
;
Tepsorn, Racha
The effects were investigated of a sericin-based edible coating on the browning inhibition of fresh-cut 'Nam Dok Mai No.4' mango during storage. Mango fruits were cut in the longitudinal direction and cross-sectional direction and then these fresh-cut mangos were dipped in sericin solution or distilled water (control) and samples were placed in a rigid-plastic box and stored at 10°C to accelerate browning. The results showed that the sericin-coated fruit samples had lower browning scores, browning index and enzymatic browning activity compared to the control set. Fresh-cut mango coated with sericin solution had higher L* color values than the control. The hue angle and chroma values of samples treated with sericin remained constant while non-treated fruit had gradual decreases during storage. The sericin treatment also decreased the browning enzymatic activities of polyphenol oxidase, peroxidase, phenylalanine ammonialyase and the phenolic content. On the other hand, there was no significant difference in the firmness and ascorbic content between the treatment and control sets. Sericin-treated mango had a storage life of 3 d while the control set had a storage life of 1 d.
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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
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Mahasap, Boonwat
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Boonyaritthongchai, Panida
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Techavuthiporn, Chairat
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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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Commercial active packaging maintaining physicochemical qualities of carambola fruit during cold storage
(2022-06-01)
Nimitkeatkai, Hataitip
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Techavuthiporn, Chairat
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Boonyaritthongchai, Panida
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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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Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion
(2018-06-01)
Supapvanich, Suriyan
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Mitsang, Preyanuch
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Youryon, Pannipa
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Techavuthiporn, Chairat
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Boonyaritthongchai, Panida
Physicochemical quality and bioactive compounds of ‘Taaptipjaan’ wax apple (Syzygium samarangenese) that were immersed in 0, 0.5 and 1.0 mM salicylic acid (SA) for 30 min and then stored at 12 ± 1 °C for 9 days were investigated. SA had no effect on the colour of fruit skin, total soluble solids, total acidity, total sugars, ascorbic acid (AsA) and anthocyanin contents but could help maintaining the firmness of the fruit. Antioxidant activity, total phenols, total flavonoids and antioxidant enzymes activities such as peroxidase and catalase were enhanced by SA. The SA immersion at the concentration of 0.5 mM effectively maintained firmness and visual appearance without causing any shrinkage on the fruit top and skin pitting and enhanced the bioactive compounds greater than 1.0 mM SA immersion. The evidences suggest that 0.5 mM SA immersion is an effective approach of maintaining quality and enhancing bioactive compounds including the activities of antioxidant enzymes in the fruit during short-term storage.
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Substrate reactivity of polyphenol oxidase and browning inhibition of fresh-cut ‘nam dok mai si-thong’ mangoes by protein-based sericin coating
(2020-01-01)
Chimvaree, Chalida
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Cumsingnok, Thanakorn
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Wongs-Aree, Chalermchai
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Supapvanich, Suriyan
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Charoenrat, Theppanya
Recent studies aimed to investigate five phenolic substrates’ reactivities in terms of PPO activity compared with browning symptom occurrence, as well as the efficiency of sericin extracted from ‘Nam Dok Mai Si-Thong’ mango in vitro on polyphenol oxidase (PPO) activity, and the efficiency of sericin coating on browning inhibition of fresh-cut ‘Nam Dok Mai Si-Thong’ mango during storage. The specificity of PPO activity was determined using various substrates such as caffeic acid, catechol, chlorogenic acid, 4-methylcatechol and pyrogallol. PPO extracted from ‘Nam Dok Mai Si-Thong’ mango was more actively specific to catechol and 4-methylcatechol than other substrates that revealed a darker browning color on mango pieces. In vitro, sericin inhibited the activity of PPO reacted with catechol and 4-methylcatechol substrate in mango extracts. The efficiency of sericin coating on browning inhibition of fresh-cut mangoes was then investigated. Application of a 2% sericin coating maintained the visual appearance including the L* value, browning index, browning score, and inhibited enzymatic browning incidence by lowering the increases in total phenol and PPO activity compared to the control during storage at 10°C for 4 days. However, sericin seemed to have no influence on phenylalanine ammonia-lyase (PAL) activity. Moreover, sericin coating enhanced the antioxidant activity of fresh-cut mango when compared to the control. In conclusion, we found that sericin coating is an effective option to maintain the visual appearance, and inhibit the enzymatic browning incidence, of fresh-cut ‘Nam Dok Mai Si-Thong’ mangoes during registered storage.
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Ripening control of nam dok mai mango (Mangifera indica Linn.) with titanium dioxide
(2019-01-01)
Chaishome, Jedsada
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Tunsathitsak, Yossakorn
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Boonyaritthongchai, Panida
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Supapvanich, Suriyan
— This research aims to slow down the release of ethylene of ‘Nam Dok Mai’ mango during shipment transportation by using titanium dioxide as an absorbent. The result found that the mango begin to the ripening process after stored at 13°C for 12 days (ethylene and carbon dioxide around 0.06910 µL C2H4/kg.hr and 32.10 mg CO2/kg.hr, respectively). Then, the appropriate titanium dioxide was tested by trial at 3, 5 and 10 grams. The result showed that titanium dioxide decreased ethylene but each treatment were not statistically different (p <0.05). Afterward, all fruits were stored at 13°C for 14 days and at 25°C for 4 days, respectively. The physical and chemical properties of fruit were analyzed during storage time. After 14 days at 13°C, firmness, color, titratable acidity, pH, total soluble solids and ripening index of the treatments of titanium dioxide and control treatment were significant different. After 4 days at 25°C, the ripening process of fruit between titanium dioxide treatment and control treatment were not significant differences.
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Postharvest Hot Water Treatment Followed by Chitosan- and κ-Carrageenan-Based Composite Coating Induces the Disease Resistance and Preserves the Quality in Dragon Fruit (Hylocereus undatus)
(2020-01-01)
Nguyen, Hanh Thi
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Boonyaritthongchai, Panida
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Buanong, Mantana
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Supapvanich, Suriyan
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Wongs-Aree, Chalermchai
Abstract: Postharvest diseases and loss of freshness are major problems that cause the deterioration of dragon fruit. The present study determined the effect of hot water treatment (HWT) at 50°C for 5 min followed by 1.0% chitosan and 0.2% κ-carrageenan-based composite coating to counter the issues. The results showed that HWT followed by the composite coating-enhanced antioxidant enzyme activities and reduced accumulation of H<inf>2</inf>O<inf>2</inf> in the peel, which demonstrated the defensive response in the tissues leading to reduce disease development. The chitinase and β-1,3-glucanase did not show a significant effect in reducing the postharvest diseases of dragon fruit. While the HWT helped to increase phenolics content and antioxidant capacity in the pulp, the composite coating was crucial to maintain green color of the bract. Therefore, we concluded that HWT combined with composite coating controlled the diseases via antioxidant defensive response and maintained the overall quality of dragon fruit for 30 days of storage at 10°C.
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Effects of methyl jasmonate on physicochemical qualities and internal browning of ‘queen’ pineapple fruit during cold storage
(2017-10-01)
Boonyaritthongchai, Panida
;
Supapvanich, Suriyan
The effects of methyl jasmonate (MeJA) as a protectant against chilling injury on physicochemical qualities of ‘Trad-see-thong’ pineapple (‘Queen’ group) fruit was investigated. The pineapple fruit were immersed in 1 mM MeJA for 5 min and then stored at 10 ± 1°C for 20 days. MeJA had no effect on respiratory rate and pulp colour, but suppressed ethylene production during cold storage. Weight loss, ion leakage (IL), internal browning (IB), and loss of pulp firmness were inhibited by MeJA. The MeJA treatment also suppressed the reduction of lightness (L*) and yellowness (b*) and the increase of total phenols (TP) that commonly occurs during cold storage, and increased the polyphenol oxidase (PPO) activity of pulp adjacent to the core (PAC) tissue. Certain bioactive compounds, such as ascorbic acid (AsA) and superoxide dismutase (SOD) in PAC tissues were enhanced by MeJA. No significant difference in peroxidase (POD) activity in both pulp and PAC tissues were detected between the treated and control fruits. These results suggest that immersion in MeJA is an effective means to maintain quality, alleviate IB symptoms, and enhance certain bioactive compounds in ‘Queen’ pineapple fruit cv. Trad-see-thong during cold storage.
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Sericin and Pineapple Fruit Extract as Natural Agents Inhibiting Browning and Improving Antioxidant Activity in Fresh-cut Ripe Mangoes cv. Nam Dok Mai
(2024-01-01)
Khumthongwattana, Mathurot
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Supapvanich, Suriyan
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Pongprasert, Nutthachai
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Wongs-Aree, Chalermchai
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Boonyaritthongchai, Panida
Recently, the use of natural agents to improve quality has attracted a lot of attention on fresh-cut produce and minimally processed fruit. The aims of this work were to investigate the efficiency of sericin and fresh pineapple juice (selected natural agents) on browning inhibition and antioxidant activity of fresh-cut ‘Nam Dok Mai’ mangoes during refrigeration (4°C). Based on a preliminary study and our previous work, 2% sericin (S) and 50% pineapple juice (PJ) were selected. Biological parameters related to enzymatic browning incidence, antioxidants and antioxidant enzyme activity of the fresh-cut mangoes immersed in 2% S, 50% PJ and 50% PJ incorporated with 2% S (PJ+S) were investigated. Immersion in S, PJ or PJ+S inhibited enzymatic browning due to delaying of discoloration, lowering of browning index (BI) and increases in polyphenol oxidase (PPO) and peroxidase (POD) activities compared to control treatment. The lowest PPO and POD activities and total phenolic content were found in the S treated fresh-cut mangoes. PJ+S treated fresh-cut mangoes had antioxidant activities higher than other treatment. All treatments enhanced the activities of antioxidant enzymes, especially PJ immersion. Therefore, S and PJ show potential as natural agents that can inhibit browning and improve antioxidant activity in fresh-cut mangoes during refrigeration.

Supapvanich, Suriyan

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