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 69

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Efficacy of salicylic acid incorporated with lukewarm water immersion on postharvest quality of ‘Leb Mue Nang’bananas (Musa AA) on shelf life storage
(2025-05-01)
Youryon, Pannipa
;
Nokkhao, Ruamjit
;
Suemak, Aphisit
;
Supapvanich, Suriyan
Importance of the work: The shelf life of ‘Leb Mue Nang’ bananas (Musa AA) is relatively short. The decline in quality with shelf life limits the market presence of bananas. Objectives: To investigate the impact of salicylic acid (SA) incorporated with lukewarm water (LW) immersion on the quality preservation of ‘Leb Mue Nang’ bananas stored under shelf life conditions (27 ± 2°C, 65 ± 8% relative humidity) for 6 d. Materials and Methods: First, the effects on banana quality were monitored of SA immersion at 0−2 mM, as well as LW immersion at 45 or 50°C for 5−15 min. Consequently, the impact was examined of SA+LW (SA at 0.25 mM combined with LW at 45°C for 15 min) on the quality preservation of bananas compared to the SA-only, LW-only and control treatments. Results: In the preliminary study, the bananas subjected to 0.25 mM SA dipping or LW at 45°C for 15 min best preserved postharvest quality. Compared to the control, all treatments delayed senescence spots and maintained pulp firmness, as well as postponing increases in weight loss, total soluble solids content, total acidity and ripening index. Both the SA and SA+LW treatments increased the total phenols and antioxidant activity. The SA+LW treatment decreased skin damage and preserved pulp firmness compared to the SA- and LW-only treatments. All examined quality parameters were significantly and positively correlated during storage, with the exception of pulp firmness, which had a negative correlation to the other parameters. Main finding: The SA+LW treatment effectively preserved the quality and prolonged the shelf life of the ‘Leb Mue Nang’ bananas compared to untreated fruits.
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Efficacy of blue-diode laser exposure on the postharvest quality maintenance of strawberries
(2024-12-01)
Cui, Shijiang
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Supapvanich, Suriyan
;
Xiao, Yinghui
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Zhang, Weiyan
;
Li, Junbing
The purpose of this research was to evaluate the impact of postharvest laser irradiation on strawberry visual quality and texture. In preliminary studies, strawberries were exposed to diode laser radiation for 2.5 or 5 min at wavelengths of 405, 450 and 660 nm. The treatment at 450 nm for 2.5 or 5 min kept the visual appearance without deterioration after storage at 20 °C, 70% RH, for 4 d. The diode laser at 450 nm was selected to screen the exposure duration, and 2 min of exposure preserved a desirable visual appearance without decay during storage at 20 °C, 70% RH, for 6 d. Subsequently, the impacts of a diode laser at 450 nm for 2 min on the quality and softening of strawberries during storage at 4 °C for 14 d were observed. The laser treatment delayed strawberry softness and visual fungal development and maintained total acidity level, but had no effect on the total soluble solids content and BrimA value during storage. The membrane degradation of the laser-treated fruits was retarded, due to the inhibitions of the increases in malondialdehyde levels, phospholipase-D (PLD) activity and FaPLD gene expression. The activities of cell wall hydrolases such as polygalacturonase (PG) and β-galactosidase (β-Gal) activity and the expressions of FaPG1 and Faβ-Gal1genes were suppressed by the laser treatment. The laser treatment had no effect on the cellulase activity. These findings show that diode laser irradiation is a promising postharvest approach for efficiently preventing strawberry softness and deterioration.
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Encapsulation of Cinnamaldehyde from Cinnamon Essential Oils in Cyclodextrin
(2020-06-22)
Chimvaree, C.
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Tepsorn, R.
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Supapvanich, S.
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Wongs-Aree, C.
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Srilaong, V.
Cinnamaldehyde is the major compound in cinnamon essential oil which has effective inhibiting the microbial growth and revealed low physicochemical stability, low solubility in water. The aim of this study was the encapsulation of cinnamaldehyde in β-cyclodextrin in order to obtain a complex which can be used for preserving fresh-cut produce. The encapsulated complex cinnamaldehyde/ β-cyclodextrin was prepared using the inclusion complex method. The various ratios of cinnamaldehyde/β-cyclodextrin on cinnamaldehyde releasing efficiency was investigated. The various ratios of cinnamaldehyde/β-cyclodextrin as 50:50, 40:60, 30:70 and 25:75 were monitored. Encapsulation efficiency (%EE) and encapsulation capacity (%EC) of encapsulated cinnamaldehyde powder were analyzed. The results showed that the ratio at 25:70 cinnamaldehyde/β-cyclodextrin showed the highest %EC and %EE when compared with other treatments. The ratio at 25:75 had faster control release in first 3 h. Antimicrobial activity was tested against two strains of gram-positive (Staphylococcus aureus and Bacillus cereus) and two strains of gram-negative (Escherichia coli and Pseudomonas aeruginosa) bacteria. β-cyclodextrin with encapsulated cinnamaldehyde exhibited good inhibitory effect against all tested bacterial strains.
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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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Preharvest calcium chloride sprays improving physicochemical quality of mulberries (Morus alba L. ‘Chiang Mai 60’) during refrigeration
(2024-06-01)
Supapvanich, S.
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Sangchan, P.
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Youryon, P.
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Ahuja, A. Junpatiw
The aim of this work was to investigate the efficiency of preharvest CaCl2 sprays on quality of ‘Chiang Mai 60’ mulberries during refrigeration. The mulberries at the stage of 40 days after anthesis were sprayed with water (control), 0.5 or 1% CaCl2. The fruits were then harvested after spraying for 5 days and refrigerated at 5°C for 6 days. The visual appearance, texture, total soluble solids (TSS) content, total acidity (TA), antioxidant activities and certain secondary metabolites of the mulberries were monitored. Both CaCl2 sprays had no effect on the visual appearance during storage. Both CaCl2 sprays enhanced fruit firmness and delayed the fruit softening during refrigeration. Both CaCl2 treatments delayed the increased TSS content and maintained the TA content. Total phenols, ascorbic acid and anthocyanin contents of the mulberries were enhanced by the CaCl2 sprays. Both CaCl2 sprays delayed the decreased antioxidant capacity and enhanced the free radical scavenging activity during the refrigeration. The efficiency of 0.5 and 1% CaCl2 preharvest sprays on improving postharvest quality of the mulberries was not different. This indicates that CaCl2 preharvest sprays improved postharvest quality of the mulberries which 0.5% CaCl2 is the suggested concentration.
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Recovering bioactive compounds and antioxidant capacity of medium roasted spent coffee grounds through varied hydrothermal brewing cycles
(2025-04-01)
Maiyah, Nur
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Kerdpiboon, Soraya
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Supapvanich, Suriyan
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Kerr, William L.
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Sriprom, Pongsert
Spent coffee grounds (SCGs) are the residual product from brewing coffee and contain valuable bioactive compounds. This study investigated the effects of hydrothermal brewing cycles on the bioactive compounds and antioxidant capacity of medium roasted Arabica (A) and Robusta (R) SCGs. SCGs from A and R were prepared using 3 levels of brewing cycles at 92–95 °C/900 kPa. The SCGs were collected and air dried at 60 °C to achieve a moisture content of less than 4 % wb. Field emission scanning electron microscopy (FE-SEM) imaging showed that brewing increased SCGs porosity, allowing more moisture retention and enhanced extraction of compounds on subsequent cycles. SCGs also became less pigmented after additional brewing. Fourier-transform infrared (FTIR) spectra confirmed the retention of chemical components after each cycle, indicating a level of stability in the functional groups. Ethanol extraction yielded higher total phenolic content (TPC), while water extraction resulted in greater total flavonoid content (TFC); however, both decreased with additional hydrothermal brewing cycles. Caffeine and chlorogenic acid were more abundant in ethanol extracts, whereas water extracts exhibited stronger antioxidant activity (measured by ABTS and FRAP), particularly in Robusta SCGs. The bioactive compounds and antioxidant capacity were reduced with additional SCGs brewing. Significant correlations between TPC, TFC, caffeine, and antioxidant measures underscore the potential for the sustainable reuse of SCGs as a bioactive resource. Overall, hydrothermal brewing cycles enhanced the extraction and utilization of bioactive compounds from SCGs, contributing to the development of value-added products that promote health and sustainability.
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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.
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Sittiprasert, W.
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Phakawan, J.
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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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Chitosan Coating Fortified with Carissa Carandas Extract for Enhanced Microbial Control and Quality Preservation in Ready-to-Eat Cherry Tomatoes
(2025-12-01)
Phakawan, Janejira
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Humthaisong, Amornrat
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Kimleg, Montien
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Thaisamak, Phirunrat
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Supapvanich, Suriyan
Karanda (Carissa carandas Linn.) fruit extract (KE) is recognized for its antimicrobial properties and richness in bioactive compounds. This study investigated the effectiveness of KE at different maturity stages, with or without chitosan coating, in preserving the quality of cherry tomatoes during refrigerated storage. Extracts were obtained by hot-water extraction (90 °C, 1 h) or ethanol extraction (50% or 95%, 24 h). Ripe fruit extracted with 50% ethanol exhibited the highest total phenolic content, antioxidant capacity, and inhibitory activity against foodborne pathogens. Both KE (5%) and KE combined with 0.25% chitosan (KEC) effectively suppressed Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli. KEC and chitosan coatings helped maintain visual quality (reduced shrinkage), weight loss, firmness, acidity, and soluble solids. Meanwhile, KEC-treated fruit retained higher levels of ascorbic acid, phenolics, and antioxidant capacity compared to other treatments. In addition, KEC and KE enhanced antioxidant enzyme activity and lowered H<inf>2</inf>O<inf>2</inf> accumulation, while significantly reducing total bacterial, yeast, and mold counts during storage. Principal Component Analysis (PCA) confirmed that KEC was strongly correlated with improved antioxidant status and reduced oxidative stress. Overall, KE- and KEC-based coatings show promise for commercial postharvest handling to enhance microbial safety, nutritional quality, and shelf life of cherry tomatoes and other perishable fruits.
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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 (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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Ultraviolet-C irradiation maintaining texture and total sugars content of ready to cook baby corn during commercial storage
(2021-01-01)
Ngu Lwin, Nan Theint
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Supapvanich, Suriyan
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Promyou, Surassawadee
The aim of this study was to investigate the effects of ultraviolet-C (UV-C) irradiation on the changes in total sugars concentration and texture of ready to cook baby corn during cold storage. The baby corns were irradiated with UV-C at the dose of 0 (control), 2.2, 4.4 and 6.6 kJ m−2 and then stored at 5 ± 1 °C for 7 days. The results showed that the losses of total sugars were delayed by UV-C irradiation treatments. All the UV-C treatments significantly maintained the firmness of the treated baby corn samples and prevented the increase in electrolyte leakage, especially at 4.4 kJ m−2. Compared to control sample, the 4.4 kJ m−2 UV-C irradiated baby corn retarded the depolymerisation of pectin substances by suppressing the polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m−2 could be a feasible alternative UV-C treatment maintaining texture and the total sugar concentration of ready to cook baby corn during commercial storage.

Supapvanich, Suriyan

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