Supapvanich, Suriyan
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Supapvanich, Suriyan
Alternative Name
supapvanich, Suriyan
Supapvanich, S.
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Email
suriyan.su@kmitl.ac.th
37 results
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Item type:Publication, Postharvest quality maintenance of longan fruit by ultra violet-C incorporated with salicylic acid application(2017-01-01); Promyou, SurassawadeeThe purpose of this study was to investigate the effects of salicylic acid (SA) dips incorporated with ultra violet-C (UVC) irradiation on postharvest quality of longan fruit cv. 'Dor' during refrigerated storage at 10°C. The longan fruit were dipped in SA solution at the concentration of 0, 1.0, 2.0 and 3.0 mM before irradiated with 6.6 kJ m<sup>-2</sup> UVC. Physicochemical quality attributes including peel colour, taste attributes, fruit decay, sensorial qualities and bioactive compounds were monitored. SA dips incorporated with the UVC irradiation maintained the outer peel lightness (L*), total ascorbic acid (TAA) content and crispness score of flesh as well as lowered colour difference (ΔE*) value of outer peel and the reduction total antioxidant capacity (TAC) of the flesh during storage. All treatments did not affect the fruit taste attributes including total soluble solids (TSS), total acidity (TA) and TSS/TA ratio. The fruit dipped with 2.0 and 3.0 mM SA incorporated with the UVC irradiation effectively delayed the fruit decay as well as inhibited off-flavour. The fruit dipped with 2.0 mM SA incorporated with UVC irradiation showed the highest acceptability score and also enhanced the activity of antioxidant enzymes such as ascorbic acid peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT). - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effect of sericin coating on reducing browning of fresh-cut mango cv. 'Nam Dok Mai No. 4'(2019-10-31); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Salicylic acid immersion maintains physiochemical quality and enhances bioactive compounds in 'Kimju' guava fruit during cold storage(2017-01-01); ; Tepsorn, RachaThe 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Physicochemical changes in ‘kaew kamin’ mango fruit illuminated with ultraviolet-C (UV-C) during storage(2016-01-01) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Visual appearance maintenance of fresh-cut 'Nam Dok Mai' mango fruit by honey dip(2016-01-01); Boonyaritthongchai, P.The effects of honey solutions on preventing browning discoloration and maintaining visual appearance in fresh-cut 'Nam Dok Mai' mango fruit and the comparison of honey dip and commercially used citric acid and ascorbic acid dips were investigated. The mango cubes were dipped in honey solutions at the concentration of 0, 5, 10, 15, 20 or 25 % (v/v) and the visual appearance and browning intensity (ΔOD<inf>420</inf>/100g FW) were determined after storage for 24 h. The cubes dipped in 25 % honey solution showed the lowest browning intensity and the best visual appearance compared to the others. The 25% honey dip and 1% citric acid dip inhibited the browning of the mango cubes stored at 4°C for 6 days more than 1% ascorbic acid dip and the control. All treatments had no effect on the changes in weight loss, yellowness (b<sup>*</sup> value), hue angle and chroma over storage. The honey dip showed higher overall acceptance score and L<sup>*</sup> value and lower colour difference (ΔE<sup>*</sup>) than the others. In conclusion, 25% honey dip showed a potential maintaining visual appearance and inhibiting browning discoloration in fresh-cut 'Nam Dok Mai' mango fruit during storage. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Physicochemical quality and antioxidant changes in ‘Leb Mue Nang’ banana fruit during ripening(2017-02-01); The physicochemical and antioxidant changes of ‘Kluai Leb Mue Nang’ banana fruit (Musa AA group) were investigated during ripening. The visual appearance, peel and pulp color, firmness, total soluble solids concentration (TSS), total acidity (TA) and bioactive compounds of the fruit at three stages of ripening (mature green, ripe and overripe) were monitored. Changes in both the peel and pulp color, texture, TSS and TA contents during banana ripening were similar to those of other banana fruits. Interestingly, the highest total antioxidants capacity and total phenols concentration were found in the ripe banana fruit. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity remained constant and the highest total flavonoids concentration was found in the mature green fruit. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effects of fresh Aloe vera gel coating on browning alleviation of fresh cut wax apple (Syzygium samarangenese) fruit cv. Taaptimjaan(2016-06-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion(2018-06-01); ; ; Boonyaritthongchai, PanidaPhysicochemical 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Internal browning alleviation of Queen pineapple cv. ‘Sawi’ under cold storage using salicylic acid or abscisic acid peduncle infiltration(2019-11-02); ; Wongs-Aree, ChalermchaiInternal browning (IB) is a main problem of Queen pineapple during cold storage. The effects of exogenous salicylic acid (SA) or abscisic acid (ABA) on IB alleviation of the pineapple during cold storage were investigated. ‘Sawi’ pineapples were peduncle-infiltrated with 2 mM SA or 380 µM ABA for 3 d at 13°C followed storage at 13°C for 14 d. IB incidence and IB-related factors including lipid peroxidation, antioxidant capacity and antioxidant enzymes activities of the tissue adjacent to core were investigated after storage for 7 and 14 d followed by 2 d at room temperature (RT). Both SA and ABA treatments obviously alleviated IB development. ABA lowered TP content, MDA accumulation and the activities of LOX, PAL and PPO and induced POD activity. SA lowered PAL and PPO activity, delayed LOX activity and MDA increase, enhanced phenols, antioxidant activity and both antioxidant enzyme yields. Both ABA and SA peduncle infiltration alleviated IB incidence of Queen pineapple during cold storage. Although ABA could reduce the IB incidence better than SA, due to the efficiency of lower reactions of browning-related enzymes and lipid peroxidation, exogenous SA application might be a better choice for commercial use. Abbreviations: Total phenols (TP), Malondialdehyde (MDA), Lipoxygenase (LOX), Phenylalanine ammonia lyase (PAL), Polyphenol oxidase (PPO), Peroxidase (POD) and Internal browning (IB). - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Physicochemical factors related to 'Monthong' durian fruit maturity(2018-08-30); ; Heterogeneous maturation of durian fruit on the market is a main problem. The aim of this work was to investigate certain factors related to the maturity of 'Monthong' durian fruit. The durian fruit at immature, onset of maturation, onset of ripening, ripe and full ripe stages were harvested. Non-destructive factors such as specific gravity and total soluble solids (TSS) content of peduncle and destructive factors such as cut-fruit visual appearance, pulp dry weight, colour, TSS content and carotenoids content were monitored. Both specific gravity and TSS content of peduncle were increased until the onset of ripening stage and then remained constant during ripening. The visual appearance showed the increase in pulp yellowness and space between pulp and peel which positively changed with the maturation increase. The pulp dry weight and b* value were increased whilst L* value was decreased as the ripening increased. The pulp TSS concentration was dramatically increased until full ripe and then remained constant. Carotenoids content of the pulp was also obviously increased from immature to the onset of ripening stage and it then remained constant. In conclusion, the decrease in specific gravity and increase in peduncle TSS concentration could be non-destructive factors indicating durian fruit ripening.