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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.
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.
Suriyan Cha-um,Phanchita Vejchasarn,Chalermpol Kirdmanee 한국작물학회 2007 Journal of crop science and biotechnology Vol.10 No.4
Rice is one of the world's staple crops and is a major source of carbohydrate. Rice is exported from several countries, providing a major source of income. There are many documents reporting that rice is a salt-sensitive crop in its developmental stages. The objective of this investigation is to evaluate the effective salt-tolerance defense mechanisms in aromatic rice varieties. Pathumthani 1 (PT1), Jasmine (KDML105), and Homjan (HJ) aromatic rice varieties were chosen as plant materials. Rice seedlings photoautotrophically grown in-vitro were treated with 0, 85, 171, 256, 342, and 427 mM NaCl in the media. Data, including sodium ion (Na+) and potassium ion (K+) accumulation, osmolarity, chlorophyll pigment concentration, and the fresh and dry weights of seedlings were collected after salt-treatment for 5 days. Na+ in salt-stressed seedlings gradually accumulated, while K+ decreased, especially in the 342-427 mM NaCl salt treatments. The Na+ accumulation in both salt-stressed root and leaf tissues was positively related to osmolarity, leading to chlorophyll degradation. In the case of the different rice varieties, the results showed that the HJ variety was identified as being salt-tolerant, maintaining root and shoot osmolarities as well as pigment stabilization when exposed to salt stress or Na+ enrichment in the cells. On the other hand, PT1 and KDML105 varieties were classified as salt-sensitive, determined by chlorophyll degradation using Hierarchical cluster analysis. In conclusion, the HJ-salt tolerant variety should be further utilized as a parental line or genetic resource in breeding programs because of the osmoregulation defensive response to salt-stress. Rice is one of the world's staple crops and is a major source of carbohydrate. Rice is exported from several countries, providing a major source of income. There are many documents reporting that rice is a salt-sensitive crop in its developmental stages. The objective of this investigation is to evaluate the effective salt-tolerance defense mechanisms in aromatic rice varieties. Pathumthani 1 (PT1), Jasmine (KDML105), and Homjan (HJ) aromatic rice varieties were chosen as plant materials. Rice seedlings photoautotrophically grown in-vitro were treated with 0, 85, 171, 256, 342, and 427 mM NaCl in the media. Data, including sodium ion (Na+) and potassium ion (K+) accumulation, osmolarity, chlorophyll pigment concentration, and the fresh and dry weights of seedlings were collected after salt-treatment for 5 days. Na+ in salt-stressed seedlings gradually accumulated, while K+ decreased, especially in the 342-427 mM NaCl salt treatments. The Na+ accumulation in both salt-stressed root and leaf tissues was positively related to osmolarity, leading to chlorophyll degradation. In the case of the different rice varieties, the results showed that the HJ variety was identified as being salt-tolerant, maintaining root and shoot osmolarities as well as pigment stabilization when exposed to salt stress or Na+ enrichment in the cells. On the other hand, PT1 and KDML105 varieties were classified as salt-sensitive, determined by chlorophyll degradation using Hierarchical cluster analysis. In conclusion, the HJ-salt tolerant variety should be further utilized as a parental line or genetic resource in breeding programs because of the osmoregulation defensive response to salt-stress.
Suriyan Laohalertdecha,Somchai Wongwises 대한기계학회 2007 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.21 No.12
The results of the condensation heat transfer enhancement and pressure drop of HFC-134a by using the electrohydrodynamic (EHD) technique are presented. The test section is a horizontal tube-in-tube heat exchanger where the refrigerant flows in the inner tube and water flows in the annulus. The outer tube is a smooth copper tube having outer diameter of 21.2 ㎜. Two types of inner tubes, smooth and micro-fin copper tubes, are tested. The outer diameter and length of both inner tubes is 9.52 ㎜ and 2.5 m, respectively. A stainless steel cylindrical electrode of 1.47 ㎜ in diameter is placed in the center of the tube. Experiments are conducted under conditions providing mass flux of 400 ㎏/㎡s, saturated temperature of 40 ℃, heat flux of 20 ㎾/㎡ and applied voltage of 2.5 ㎸. The experimental results indicate that the EHD enhancements of the smooth tube are higher than those of the micro-fin tube over the range of average quality. The maximum heat transfer enhancements for smooth and micro-fin tubes are 1.1 times and 1.08 times, respectively. For a smooth tube, the pressure drop induced by EHD is considerably small. However, the application of EHD in a micro-fin tube can lead to 10 % increase in the pressure drop.
Cha-um, Suriyan,Vejchasarn, Phanchita,Kirdmanee, Chalermpol The Korean Society of Crop Science 2007 Journal of crop science and biotechnology Vol.10 No.4
Rice is one of the world's staple crops and is a major source of carbohydrate. Rice is exported from several countries, providing a major source of income. There are many documents reporting that rice is a salt-sensitive crop in its developmental stages. The objective of this investigation is to evaluate the effective salt-tolerance defense mechanisms in aromatic rice varieties. Pathumthani 1(PT1), Jasmine(KDML105), and Homjan(HJ) aromatic rice varieties were chosen as plant materials. Rice seedlings photoautotrophically grown in-vitro were treated with 0, 85, 171, 256, 342, and 427 mM NaCl in the media. Data, including sodium ion$(Na^+)$ and potassium ion$(K^+)$ accumulation, osmolarity, chlorophyll pigment concentration, and the fresh and dry weights of seedlings were collected after salt-treatment for 5 days. $Na^+$ in salt-stressed seedlings gradually accumulated, while $K^+$ decreased, especially in the 342-427 mM NaCl salt treatments. The $Na^+$ accumulation in both salt-stressed root and leaf tissues was positively related to osmolarity, leading to chlorophyll degradation. In the case of the different rice varieties, the results showed that the HJ variety was identified as being salt-tolerant, maintaining root and shoot osmolarities as well as pigment stabilization when exposed to salt stress or $Na^+$ enrichment in the cells. On the other hand, PT1 and KDML105 varieties were classified as salt-sensitive, determined by chlorophyll degradation using Hierarchical cluster analysis. In conclusion, the HJ-salt tolerant variety should be further utilized as a parental line or genetic resource in breeding programs because of the osmoregulation defensive response to salt-stress.
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.