Puttongsiri, Tongchai

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Preferred name
Puttongsiri, Tongchai
Alternative Name
Puttongsiri, T.
Main Affiliation
Email
tongchai.pu@kmitl.ac.th

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    Item type:Publication,
    Formulation of chitosan-oleic acid coating for Kiew Wan tangerine by response surface methodology
    (2010-05-01)
    Puttongsiri, Tongchai
    ;
    Haruenkit, Ratiporn
    The coating formulation is an essential factor in maintaining the postharvest quality of tangerines. A common problem found in coated tangerines is off-flavor due to improper coating. The aim of this study was to use chitosan and oleic acid to formulate the most suitable coating for tangerines displayed at room temperature (30±2°C). In order to optimize the formulation, response surface methodology (RSM) with a central composite design was applied. The response effect of chitosan (1-2%) and oleic acid (1-4%) on weight loss, ethanol in juice, and carbon dioxide and oxygen in fruit were investigated. A second order model was used to explain the effect of the dependent variables (weight loss, O<inf>2</inf>, CO<inf>2</inf>, ethanol), which were highly significant and produced R<sup>2</sup> values in the range from 77 to 92%. The optimum coating formulation for tangerine was found to be 1% chitosan (v/v) and 2.5% oleic acid (v/v), which was based on a composite desirability value of 0.80.
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    Item type:Publication,
    Prolonging the postharvest life of fresh mangoes with a combination of edible coatings
    (2020-01-01)
    Sae-Tang, Nutrada
    ;
    Thompson, Anthony Keith
    ;
    Puttongsiri, Tongchai
    The effects of edible coatings to the surface of mangoes on delaying their deterioration and their quality when ripe were to investigate. Response surface methodology (RSM) was used for optimisation of the formulation of the coating. The mango cultivar selected was 'Nam Dok Mai Si Thong' and the three compounds used, were chitosan applied within the range of 0.5% to 1.5%, gum arabic applied within the range of 0% to 1.5% and rice bran oil applied within the range of 0% to 1.5%. The method proved successful with a desirability factor for weight loss, peel colour, total soluble solids: Titratable acidity (TSS:TA) ratio and ripening index, during storage, always in excess of 0.99 and a composite desirability factor of 0.992. It was concluded the optimum formulation for coating mangoes for short-term storage at Thai ambient temperatures was a combination of 1.5% chitosan, 1% gum arabic and 1% rice bran oil.