Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion

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.

Application of ultrasonic incorporated with calcium gluconate maintains physicochemical quality of pink guavas during short-term storage at room temperature

Suriyan Supapvanich,Wasetthee Sittiprasert,Chairat Techavuthiporn 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.3

The effectiveness of simultaneous calcium glu- conate (0.5% w/v) (Ca-G) and ultrasonication (Ca- G ? US) on physicochemical quality of pink guavas under room temperature (27 ± 1 C) was monitored. The fruits were sonicated for 2, 4, 6 and 8 min and the untreated fruits were defined as control. Peel discoloration and black spot disease were evidently controlled by Ca-G ? US for 4 min. The treatment delayed the loss of acidity and total chlorophylls content and the increase in total carotenoids content. The fruit softening and cell membrane perme- ability and peroxidation were retarded by Ca-G ? US for 4 min. Ca-G ? US for 4 min enhanced ascorbic acid content and maintained total phenols content and antioxi- dant activity. In conclusion, the application of Ca-G ? US for 4 min is feasible approach maintaining physicochemi- cal quality such as peel color, texture and nutritional value of pink guavas during the short-term storage.

Calcium chloride and calcium gluconate peduncle infiltrations alleviate the internal browning of Queen pineapple in refrigerated storage

Pannipa Youryon,Suriyan Supapvanich,Pornprapa Kongtrakool,Chalermchai Wongs‑Aree 한국원예학회 2018 Horticulture, Environment, and Biotechnology Vol.59 No.2

This study determined the effects of calcium chloride (CaCl2) and calcium gluconate (CaGlu) in alleviating the incidence of internal browning (IB) in ‘Queen’ pineapple (Ananas comosus) cv. ‘Sawi’ during storage at 13 °C. Pineapples were vertically peduncle-infiltrated with 2% CaCl2 or 2% CaGlu for 48 h. IB and browning-related factors of tissue adjacent to the core were investigated after 7 and 14 days of cold storage followed by 2 days at room temperature. CaGlu treatment alleviated IB intensity and severity more effectively than CaCl2. CaCl2 and CaGlu retarded membrane peroxidation and the activity of browning enzymes such as phenylalanine ammonia-lyase and polyphenol oxidase and increased the total phenols in the fruit. However, CaGlu-treated fruit had lower levels of tissue electrolyte leakage and lipoxygenase activity and higher antioxidant capacity and antioxidant enzyme activity. This evidence suggests that CaGlu peduncle infiltration is the preferred choice for alleviating IB in ‘Queen’ pineapple during low temperature storage.

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.

Impact of rainfall rate and temperature during fruit development on chilling injury of Queen pineapples (Ananas comosus L.) during cold storage

Pannipa Youryon,Suriyan Supapvanich 한국원예학회 2021 Horticulture, Environment, and Biotechnology Vol.62 No.5

In this study, we investigated the impact of rainfall rate and temperature during fruit development on chilling injury (CI) ofQueen pineapples ( Ananas comosus L. Merr) after cold storage at 13 °C. The pineapples were induced to fl ower in October2016 and May 2017. Rainfall and fi eld temperature during fruit development were recorded. The fruit were harvestedin March 2017 and October 2017 (135 d after anthesis), respectively. Visual appearance, CI score, lightness ( L *) value,parameters related to membrane integrity, and the activities of enzymes related to browning of the tissue adjacent to thecore were monitored in the fruit after 7 and 14 d of cold storage followed by room temperature storage (27 ± 1 °C) (RT) for2 d. High CI incidence was associated with high rainfall rather than the fi eld temperature (approx. 27–29 °C) during fruitdevelopment. The fruit harvested in March experienced higher rainfall during fruit development than the fruit harvested inOctober. The CI severity of the fruit harvested in March was greater than that of fruit harvested in October. The higher CIseverity of the fruit harvested in March was accompanied with reduced membrane integrity as well as enzymatic browningcompared to the fruit harvested in October. In conclusion, high rainfall during fruit development is a major factor for CI ofQueen pineapple grown in tropical zones. The results of this investigation provide insight into the causes underlying the lossof fruit quality during storage and marketing.

Effects of Methyl Jasmonate on Physicochemical Qualities and Internal Browning of ‘Queen’ Pineapple Fruit during Cold Storage

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.

Ultraviolet-C Irradiation Maintaining Texture and Total Sugars Content of Ready to Cook Baby Corn during Commercial Storage

Nan Theint Ngu Lwin,Suriyan Supapvanich,Surassawadee Promyou 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.1

The aim of this study was to investigate theeffects of ultraviolet-C (UV-C) irradiation on the changesin total sugars concentration and texture of ready to cookbaby corn during cold storage. The baby corns were irradiatedwith UV-C at the dose of 0 (control), 2.2, 4.4 and6.6 kJ m-2 and then stored at 5 ± 1 C for 7 days. Theresults showed that the losses of total sugars were delayedby UV-C irradiation treatments. All the UV-C treatmentssignificantly maintained the firmness of the treated babycorn samples and prevented the increase in electrolyteleakage, especially at 4.4 kJ m-2. Compared to controlsample, the 4.4 kJ m-2 UV-C irradiated baby corn retardedthe depolymerisation of pectin substances by suppressingthe polygalacturonase and pectin methyl esterase activities. Therefore, the dose of 4.4 kJ m-2 could be a feasiblealternative UV-C treatment maintaining texture and thetotal sugar concentration of ready to cook baby corn duringcommercial storage.