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Panida Boonyaritthongchai,Suriyan Supapvanich 한국원예학회 2017 Horticulture, Environment, and Biotechnology Vol.58 No.5
The effects of methyl jasmonate (MeJA) as a protectant against chilling injury on physicochemical qualitiesof ‘Trad-see-thong’ pineapple (‘Queen’ group) fruit was investigated. The pineapple fruit were immersed in 1 mMMeJA for 5 min and then stored at 10 ± 1°C for 20 days. MeJA had no effect on respiratory rate and pulp colour,but suppressed ethylene production during cold storage. Weight loss, ion leakage (IL), internal browning (IB), andloss of pulp firmness were inhibited by MeJA. The MeJA treatment also suppressed the reduction of lightness (L*)and yellowness (b*) and the increase of total phenols (TP) that commonly occurs during cold storage, and increasedthe polyphenol oxidase (PPO) activity of pulp adjacent to the core (PAC) tissue. Certain bioactive compounds, suchas ascorbic acid (AsA) and superoxide dismutase (SOD) in PAC tissues were enhanced by MeJA. No significantdifference in peroxidase (POD) activity in both pulp and PAC tissues were detected between the treated and controlfruits. These results suggest that immersion in MeJA is an effective means to maintain quality, alleviate IB symptoms,and enhance certain bioactive compounds in ‘Queen’ pineapple fruit cv. Trad-see-thong during cold storage.
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Chilling injury alleviation of Queen pineapple cv. ‘Sawi’ fruit by acetyl salicylate immersion
Preyanuch Sangprayoon,Suriyan Supapvanich,Pannipa Youryon,Chalermchai Wongs-Aree,Panida Boonyaritthongchai 한국원예학회 2020 Horticulture, Environment, and Biotechnology Vol.61 No.1
Chilling injury (CI) is the main problem affecting quality of Queen pineapple (Ananas comosus L.) fruit during cold storage. The purpose of this paper was to investigate the application of acetyl salicylate (ASA) on CI alleviation of pineapple fruit cv. Sawi during storage at 13 ± 1 °C for 10 d. The pineapples were dipped in ASA solution at the concentrations of 2.5 or 5.0 mM for 1, 2 or 3 h and untreated fruits were used as control treatment. The biochemical-related parameters to CI incidence of tissue adjoining to the core were determined after the fruits were left at 25 °C for 2 d. The results show that 5.0 mM ASA immersion for 1 h alleviated internal browning incidence and lowered CI score compared to other treatments. The treatment also maintained high lightness (L*) value and low colour difference (ΔE*) value of tissue adjoining to the core. Compared to control treatment, the 5.0 mM ASA immersion lowered browning index, malondialdehyde concentration, polyphenol oxidase activity and TP concentration as well as increased antioxidant capacity and ascorbic acid concentrations of tissue adjoining to the core. Therefore, 5.0 mM ASA immersion for 1 h is an effective alternative alleviating CI of Queen pineapples during cold storage.
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Suriyan Supapvanich,Preyanuch Mitsang,Pannipa Youryon,Chairat Techavuthiporn,Panida Boonyaritthongchai,Racha Tepsorn 한국원예학회 2018 Horticulture, Environment, and Biotechnology Vol.59 No.3
Physicochemical 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.
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