Aukkasarakul S.,Kasetsart University |
Chamswarng C.,Postharvest and Processing Research and Development Office |
Piasai O.,Kasetsart University |
Chinaphuti A.,Kasetsart University |
Manoch L.,Kasetsart University
Thai Journal of Agricultural Science | Year: 2014
Isolates of non-toxigenic Aspergillus niger (KUFC 7124 and 7170) and A. tubingensis (KUFC 7112 and 7123) were selected to assess in vitro antagonist activity against ochratoxin A and fumonisin producing A. niger (KUFC 7180, 7204, 7206, 7215 and 7216) and five plant pathogenic fungi viz. Fusarium oxysporum, Phytophthora palmivora, Pythium aphanidermatum, Rhizoctonia solani and Sclerotium rolfsii. Two isolates each of non-toxigenic A. niger and A. tubingensis were cultivated in dual culture with five isolates of toxigenic A. niger and plant pathogenic fungi. Non-toxigenic A. niger (KUFC 7124) suppressed toxigenic A. niger (KUFC 7180, 7125 and 7126) at levels of 62.1, 52.7 and 51.1% respectively. Non-toxigenic A. niger (KUFC 7124) reduced the growth of Phytophthora palmivora and Fusarium oxysporum with 70.6% and 68.6%, respectively. Non-toxigenic A. niger (KUFC 7170) inhibited toxigenic A. niger (KUFC 7180, 7206, 7215 and 7216) approximately 50%, whilst inhibited mycelium growth Phy. palmivora and F. oxysporum 77.8% and 58.2%, respectively. However all non-toxigenic isolates failed to inhibit the mycelial growth of S. rolfsii. Non-toxigenic A. tubingensis (KUFC 7112) effectively inhibited mycelium growth of F. oxysporum by 62.3%, but only inhibited mycelium growth of Phy. palmivora, R. solani and P. aphanidermatum by approximately 40%.
Ratanachinakorn B.,Postharvest and Processing Research and Development Office |
Srithanyarat S.,Postharvest and Processing Research and Development Office |
Kotepong P.,Postharvest and Processing Research and Development Office
Acta Horticulturae | Year: 2010
Storage life of consumer packed longan (Dimocarpus longan Lour.) fruit was conducted by packing the fruit in polyvinyl chloride (PVC) tray with or without ventilation holes or packed in PVC tray and over-wrapped with PVC stretch film prior to being stored at 2°C. Control fruit were placed on PVC tray without lid. Samples of fruit were evaluated for weight loss, skin color, firmness, soluble solids, acidity and sensory quality once a week for up to 2 weeks. During 2 weeks of storage, the control had slight brown skin color and higher weight losses and tougher skin than the others. The fruit of all treatments had no differences in soluble solids and titratable acidity. The control and others had good sensory quality for 3 and 4 weeks, respectively. The fruit transferred to further storage at 20°C decay within a few days.
Limphapayom W.,Postharvest and Processing Research and Development Office |
Wattanawichit W.,Postharvest and Processing Research and Development Office |
Satayavut K.,Postharvest and Processing Research and Development Office
Acta Horticulturae | Year: 2014
Extracts of Thai garlic from Si Sa Ket and Chiang Mai provinces were compared to Chinese garlic and were investigated for garlic oil and chemical compositions. Oil contents in Si Sa Ket, Chiang Mai and Chinese garlic were 1.25±0.7, 1.30±0.5, and 0.88±0.35%, respectively. Protein contents in Si Sa Ket, Chiang Mai and Chinese garlic were 10.93±0.12, 14.32±0.10 and 13.83±0.10%, respectively. Ethanol extraction indicated that garlic oil of Si Sa Ket, Chiang Mai and Chinese garlic contained 1.20±0.49, 1.45±0.78 and 1.30±0.18%, respectively. Chemical composition of fresh garlic extracted by using Head space SPME with fiber 100 μm PDMS include allyl mercaptan, diallyl monosulfide, dially disulfide, methyl allyl trisulfide, 3-vinyl-1,2-dithiocyclohex-4-ene, diallyl trisulfide and 3-vinyl- 1,2-dithiocyclohex-5-ene. Chemical compositions were not significantly different among the three kinds of Thai and Chinese garlics. © ISHS.