Postharvest

Description

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People

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Publications

  

  

  

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• ● Reduction of chlorpyrifos residues in ‘Super Hot’ chili (Capsicum annuum L.) fruit using washing agents; Angelyn T. Lacap, Songsin Photchanachai, Emma Ruth V. Bayogan, et al.; 2021; Journal article
• ● Sericin and Pineapple Fruit Extract as Natural Agents Inhibiting Browning and Improving Antioxidant Activity in Fresh-cut Ripe Mangoes cv. Nam Dok Mai; Mathurot Khumthongwattana, Suriyan Supapvanich, Nutthachai Pongprasert, et al.; 2004; Journal article
• ● Storage Life Extension of Fresh Longan Using Package Top-sealed with Micro-perforated Film; Juthamard Promboon, Tradsa Cheepnurat, Witchuda Daud, et al.; 2021; Conference proceedings article
• ● Store or not to store: A comparative study on the physicochemical properties of pumpkin; Rosales R., Photchanachai S., Khanobdee C., et al.; 2023; Conference proceedings article
• ● Structural membrane alterations in tropical horticultural crops under postharvest chilling stress; Wongs-Aree C.; Aschariyaphotha W.; Palapol Y.; Bodhipadma K.; Noichinda S.; 2024; Journal article review

Projects

  

  

  

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• ● Control of quality and microbial contamination of fresh-cut durian in the industry level for exporting (Phase 2); PONGPHEN JITAREERAT - School of Bioresources and Technology
• ● Development of fresh cut fruits and vegetable washing machine using micro-nano bubbles combined with advanced oxidation process.; NUTTHACHAI PONGPRASERT - School of Bioresources and Technology
• ● Effect of brassinosteroid combined with sugar on delaying quality loss and the expression of genes for anthocyanin biosynthesis in cut Vanda orchid ‘Sansai Blue’ vs ‘Kanun Blue’ after exposure to exogenous ethylene; MANTANA BUANONG - School of Bioresources and Technology
• ● Enhancement of bioactive compounds in pineapple cv. Pattavia with pre- and post-harvest treatment with methyl jasmonate and auxin; PANIDA BOONYARITHONGCHAI - School of Bioresources and Technology
• ● Food loss assessment of sugarcane and sugar products for identifying the food loss reduction measures along the whole value chain and reporting SDG 12.3.1 (Phase 1.2 Food Loss Assessment); THAPAT SILALERTRUKSA - Department of Environmental Engineering