Efficiency of combinative salicylic acid and chitosan preharvest-treatment on antioxidant and phytochemicals of ready to eat daikon sprouts during storage

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dc.contributor.authorSupapvanich, Suriyan
dc.contributor.authorAnan, Wassana
dc.contributor.authorChimsonthorn, Vathida
dc.date.accessioned2026-08-06T10:24:55Z
dc.date.available2026-08-06T10:24:55Z
dc.date.issued2019-06-30
dc.description.abstractEffects of salicylic acid (SA), chitosan and combinative SA and chitosan (SA + Chitosan) preharvest-treatments on bioactive compounds improvement of daikon sprouts during cold storage (5 ± 1 °C) were investigated. In preliminary experiment, 2.0 mM SA and 0.1% chitosan treatments were best concentration in improving antioxidant activity and bioactive compounds of the sprouts during storage. In the main experiment, the effects of SA + Chitosan treatment on visual appearance, antioxidant activity, phytochemicals and antioxidant enzymes of the sprouts were monitored during storage. Visual appearance and pigments contents did not significantly change throughout storage. SA + Chitosan treated sprouts contained total phenols, ascorbic acid, antioxidant enzymes and antioxidant activity higher that control. Compared to SA and chitosan, SA + Chitosan enhanced total phenols, ascorbic acid, catalase activity and free radical scavenging activity during storage. In conclusion, SA + Chitosan could be a good mean enhancing phytochemicals of daikon sprouts during cold storage.
dc.identifier.citationFood Chemistry, 284, 8-15, 2019
dc.identifier.doi10.1016/j.foodchem.2019.01.100
dc.identifier.issn03088146
dc.identifier.other2-s2.0-85060642925
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/9945
dc.sourceFood Chemistry
dc.subjectAntioxidant activity
dc.subjectBioactive compounds
dc.subjectChitosan
dc.subjectDaikon sprout
dc.subjectSalicylic acid
dc.titleEfficiency of combinative salicylic acid and chitosan preharvest-treatment on antioxidant and phytochemicals of ready to eat daikon sprouts during storage
dc.typeArticle

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