Teerarak, Montinee

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Preferred name
Teerarak, Montinee
Alternative Name
Teerarak, M.
Main Affiliation
Email
montinee.te@kmitl.ac.th

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    Upland rice vinegar vapor inhibits spore germination, hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains
    (2017-01-01)
    Pornpukdeewattana, Soisuda
    ;
    Kerdpiboon, Soraya
    ;
    Jindaprasert, Aphacha
    ;
    Pandee, Patcharaporn
    ;
    Teerarak, Montinee
    The efficacy of vapor-phase (VP) upland rice vinegar (URV) was investigated as a bio-fumigant for maize, to reduce consumer health risks associated with spore and toxin formation by Aspergillus flavus. Complete reduction of mycelial growth occurred with in vitro VP exposure to URV (containing 0.0017 mmol/L acetic acid) or with VP exposure to pure acetic acid (PAA) (containing 0.0023 mmol/L acetic acid). No significant differences were observed between the two materials after 90 min exposures. Using gas chromatography-mass spectrometry (GC-MS), URV vapor was shown to contain volatiles having antifungal activities. These are identified as isoamylalcohol, 1-butanol, 3-methyl-, acetate and β-phenylethyl acetate. It is suggested these volatiles increase the antifungal effectiveness of URV. Exposure to VP-URV (containing 0.0043 mmol/L AA) for 5 h completely eliminated viable spores of A. flavus on maize seeds (23% moisture content) previously inoculated with 4.43 ± 0.28 log spores/g). At the same time, aflatoxin production decreased, as VP-URV exposure increased. Hence, VP-URV is shown to be an effective control agent for A. flavus mycelial growth and aflatoxin formation on maize, so effectively reducing the potential for consumer health risks due to this widespread fungus.
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    Retarding Changes of Postharvest Qualities of Sweet Basil (Ocimum basilicum Linn.) by Vapor-Phase Vinegar
    (2017-10-02)
    Changsawake, Kanokporn
    ;
    Krusong, Warawut
    ;
    Laosinwattana, Chamroon
    ;
    Teerarak, Montinee
    Fresh leaves of sweet basil (Ocimum basilicum) were exposed to ambient upland rice vinegar (URV) vapor containing 4% acetic acid (AA) for 0, 2, 4, 6, 8, or 10 min, before packing in polyethylene bags and storing at 12°C. This extended the postharvest storage life of sweet basil by retaining greenness, freshness, and antioxidants. The gas chromatography-mass spectrometry (GC-MS) results showed a number of other volatiles in URV vapor, including ethyl acetate, propane, pentanal, and acetic acid.
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    Susceptibility of Klebsiella pneumoniae on coriander leaves to liquid- and vapor-phase ethanol
    (2016-04-03)
    Krusong, Warawut
    ;
    Pornpukdeewatana, Soisuda
    ;
    Teerarak, Montinee
    The bio-control of ethanol on Klebsiella pneumoniae on fresh coriander leaves for significantly reducing consumer health risk was investigated. Washed and sterilized leaves of coriander were inoculated with K. pneumoniae cultured in Trypticase Soy broth. Susceptibility of the K. pneumoniae to liquid- and evaporated vapor-phase ethanol (EVE) was then examined in vitro. Complete inhibition of K. pneumoniae was found with 18% (v/v) liquid ethanol. Exposure for 15 min to EVE (9.00 ± 0.8 mmol L<sup>-1</sup>) completely destroyed K. pneumoniae (4.04 ± 0.02 log CFU/ml) spread on Mueller Hilton agar at 30 ± 2°C. The effect of EVE with and without evaporated water vapor (EWV) on the susceptibility of K. pneumoniae on fresh coriander leaves was examined. While exposure to EVE affected the survival of K. pneumoniae, the degree of reduction depended on both the inoculation level and the EWV. Complete reduction of K. pneumoniae was achieved for the low inoculation level by EVE alone (37 ± 2% relative humidity; RH) but susceptibility was reduced with EWV (high RH; 80 ± 2%). Scanning electron microscope (SEM) images of inoculated coriander leaves confirm the effects of EVE in reducing levels of K. pneumoniae. Exposure to EVE alone proved an effective bio-control for K. pneumoniae on fresh coriander leaves.
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    Liquid and vapor-phase vinegar reduces Klebsiella pneumoniae onfresh coriander
    (2015-04-01)
    Krusong, Warawut
    ;
    Teerarak, Montinee
    ;
    Laosinwattana, Chamroon
    Samples of fresh coriander were sourced from several markets in the Ladkrabang and Minburi areas of Bangkok, Thailand. These were examined in the laboratory for fecal coliform contamination. The bacterium Klebsiella pneumoniae was the predominant contaminant in 48.5-84.0% of the 30 samples tested. Inhibition of surface contaminations of K.pneumoniae by vinegar was measured invitro for either liquid-or vapor-phase exposures. For liquid-phase exposure, levels above 2.4% (v/v) acetic acid (AA) completely inhibited K.pneumoniae. After 50min of vapor-phase exposure, 8% AA completely inhibited K.pneumoniae spread on Mueller Hilton agar (4.10±0.04logCFU/ml, 30±2°C, 80±2% RH). Reduction of K.pneumoniae contamination on fresh coriander leaves using vinegar vapor was also examined. The effectiveness of inhibition was related to the level of K.pneumoniae inoculation, with vinegar vapor being shown to be an effective control agent for surface contaminations on fresh coriander so reducing the potential health risks to consumers.
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    Comparison of vapor-phase acetic acid and vinegar effectiveness in maintaining quality of sweet basil (Ocimum basilicum Linn.)
    (2020-01-01)
    Teerarak, Montinee
    ;
    Kerdpiboon, Soraya
    ;
    Krusong, Warawut
    Leafy shoots of sweet basil (Ocimum basilicum Linn.) were exposed to the vapor of either dilute acetic acid (AA) or of upland rice vinegar (URV) – both solutions were diluted to contain 4% of acetic acid – for 10 min and stored at 12°C. The sweet basil exposure to AA had a 16% increase in shelf life and those exposures to URV 35% increase compare to the control. There were no significant differences in fresh weight loss during storage between the AA and URV but both had significantly lower fresh weight losses than the control. The chlorophyll content of both AA and URV were significantly higher than the control. The radical scavenging was significantly higher in the URV than in the AA and the control. The electrolyte leakage was both significantly lower in the URV than in the AA and the control. The occurrence of lipid peroxidation was similar in both the AA and URV, and both were significantly lower than in the control. These results indicate URV has potential as an effective way of raising quality and extending postharvest storage of sweet basil shoots.