Methyl salicylate induces endogenous jasmonic acid and salicylic acid in 'Nam Dok Mai' mango to maintain postharvest ripening and quality.

Salicylic acid (SA) and jasmonic acid (JA) are indispensable phytohormones whose interaction influences the ripening process in plants. Methyl salicylate (MeSA) and methyl jasmonate (MeJA) have been utilized to elevate the endogenous levels of SA and JA in horticultural products after harvest. However, their ability to preserve mango is uncertain.

Characterization of alcohol acetyltransferases in the ripe flesh of 'Monthong' and 'Chanthaburi 1' durians.

Durian is economically significant in Southeast Asia due to its distinctive aroma and palatability. During fruit ripening, the flesh generates a substantial quantity of esters and some sulfur-containing compounds. This study aimed to analyze the ester profiles and characteristics of alcohol acetyltransferase (AAT; EC.

Terpenoids and Bio-Functions of Essential Oils Hydrodistilled Differently from Freshly Immature and Mature Leaves.

The volatiles and antioxidant capacity of essential oils (EOs) extracted from freshly immature and mature leaves of at various hydrodistillation times were investigated. Seven major terpenoids were identified: two monoterpenes, camphor and L-borneol, and five sesquiterpenes, silphiperfol-5-ene, 7-epi-silphiperfol-5-ene, -caryophyllene, -eudesmol, and -eudesmol. The quantity and terpenoid composition of the EOs were impressed by leaf maturity and hydrodistillation times.

Phenolics, Antioxidant and Antibacterial Activities of Immature and Mature Leaf Extracts Eluted with Different Solvents.

(L.) DC., belonging to the Asteraceae family, also known as "ngai camphor," is one of the traditional herbs used in Thailand for folk medicine and a component in local food and drinks.

Synergistic effect of vacuum packaging and cold shock reduce lignification of asparagus.

This study was carried out to investigate the combined effects of vacuum packaging (VP) and cold shock (CS) of asparagus on lignification during storage at 4°C. Physiological and biochemical changes were analyzed. The VP + CS treatment reduced fresh weight loss and color change and prevented the increment of spear toughness the most compared to VP, CS, and control.

Efficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. "Sawi" fruit during cold storage.

The pineapples were dipped in salicylic acid (SA) (2.5 or 5.0 mM) or methyl jasmonate (MeJA) (0.

Ethylene Induces a Rapid Degradation of Petal Anthocyanins in Cut 'Sansai Blue' Orchid Flowers.

Ethylene plays a major role in the regulation of flower senescence, including in the ethylene-sensitive 'Sansai Blue' orchid flowers. This cut flower is popular in Thailand due to its light blue big size florets possessing a beautiful shape pattern. In the present study, we further examined the rapid ethylene-induced process of active anthocyanin degradation in cut 'Sansai Blue' flowers, which occurred much before detection of other typical senescence-related symptoms.

Influence of roasting on chemical profile, antioxidant and antibacterial activities of dried chili.

Roasted dried chili, used to improve texture and taste, is important for various cuisines. The effect of roasting at 90 °C for 25 min on the chemical profile and bioactivities of dried chili extracted by petroleum ether was investigated. Based on GC-MS analysis, the crude extracts of roasted dried chili exhibited different chemical profile compared to the control.

Effect of harvest seasonal and gamma irradiation on the physicochemical changes in pineapple fruit cv. Pattavia during stimulated sea shipment.

Gamma irradiation is used as a phytosanitary treatment for tropical fresh fruit from some producing countries. An experiment was carried out to study the effect of gamma irradiation and season of harvest on the quality 'Pattavia' pineapple fruit. Fruit harvested in the summer and the rainy cool (winter) seasons were exposed to gamma radiation at dose levels of 0 and 400-600 Gy from a 60 Cobalt source and the fruit stored at 13°C and 90% RH for up to 21 days.

Molecular and biochemical characteristics of a gene encoding an alcohol acyl-transferase involved in the generation of aroma volatile esters during melon ripening.

Two genes (CM-AAT1 and CM-AAT2) with strong sequence homology (87% identity at the protein level) putatively involved in the formation of aroma volatile esters have been isolated from Charentais melon fruit. They belong to a large and highly divergent family of multifunctional plant acyl-transferases and show at most 21% identity to the only other fruit acyl-transferase characterized so far in strawberry. RT-PCR studies indicated that both genes were specifically expressed in fruit at increasing rates in the early and mid phases of ripening.