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Articles by Vicha Sardsud
Total Records ( 2 ) for Vicha Sardsud
  Supuk Mahadtanapuk , Mondhon Sanguansermsri , Robert W. Cutler , Vicha Sardsud and Somboon Anuntalabhochai
  Over 400 bacterial strains, isolated from leaf surfaces of Curcuma alismatifolia Gagnep. and hot springs in the Chiang Mai province of northern Thailand, were screened in vitro for antagonistic activity against Colletotrichum musae, an anthracnose fungus. Three isolates provided greater than 75% growth inhibition of the fungus in vitro and were identified as Bacillus licheniformis, B. amyloliquefaciens and B. subtilis. Using in planta tests, B. amyloliquefaciens and B. subtilis were shown to efficiently colonize the curcuma bracts, provide a statistically significant growth suppression of C. musae over that of B. licheniformis, and all three isolates could provide 100% inhibition of conidial fungal germination. When B. licheniformis was co-inoculated in combination with either of the other two bacteria, the ability of B. amyloliquefaciens and B. subtilis to suppress the fungal disease was dramatically reduced. Both B. amyloliquefaciens and B. subtilis were found to contain an isoform of iturin A with antifungal activity against C. musae. As a preventative measure to control the spread of C. musae and reduce the severity of fungal infections, B. amyloliquefaciens could be used to inoculate curcuma flowers cost effectively and reduce the need for the toxic synthetic fungicides currently in use.
  Wilasinee Chitbanchong , Vicha Sardsud , Kanda Whangchai , Rumphan Koslanund and Pitipong Thobunluepop
  The effects of sulphur dioxide, in combination with, storage temperatures on postharvest decay, pericarp browning and physiological ultrastructure changed of the Longan fruit cv. daw were studied. The treatment of fresh the Longan fruit with SO2 fumigation combined with the suitable storage condition improved the overall the Longan fruit quality, especially on inner and outer peel tissue and aril color than no SO2 treatment, while no SO2 treatment showed the dark color of inner and outer peel of the Longan fruit was appeared, this was correlated with the increasing of polyphenol oxidase (PPO) activity. Moreover, the main factor affected Longan fruits quality was storage duration, the increasing of weight loss, pH value of both peel and aril, PPO activity, especially on the changing of dark-red color of peel was observed after long term of storage. However, the sulphite residues could detect immediately after SO2 treatment in all part of the Longan fruit, especially on peel tissue, but the residues was significantly decreased along the storage durations. On the other hand, Scanning Electron Microscope (SEM) evaluation found that the surface cracking was also impair the physiological function of the cuticle and increasing water permeability, which may cause water soaking at the inner side of the peel. The injured cell would accelerate the oxidation of phenolic substances and the oxidative products resulted in dark color of inner and outer peel. Therefore, the combination sulphur dioxide fumigation with controlling the optimum of storage temperature could control of postharvest decay and browning.
 
 
 
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