Research Applied to Agricultural Innovation for Sustainable Development

Main Article Content

Sujinna Karnasuta


Thai fruits are agricultural products that are extremely important both for domestic consumption
and for export to foreign countries. One of the most popular Thai fruits is mangoes, which have a
relatively high economic value. Therefore, it is used as a case study in learning and understanding of
research in creating agricultural innovation. The research includes both applied research and fundamental
research that can be integrated together in creating innovations related to the development
of mango quality preservation and can be a case study in applying research methods to creating
innovation in other cases of agriculture and in other different areas.
Applied research on mangoes in steam roasting of A grade Mahachanok mangoes reveals that
obtained ripe mangoes provide overall amount of soluble solids, less acid titration and the period to
be mature fruits not quite different from those in control group at the temp of 25ºC. However, storing
mangoes at 13ºC through steam roasting helps slowing down the maturation period 2 times longer than
the conventional storage at 25ºC in the period of 7.3 days which is not quite different from those in
control group in the period of 6.3 days. B grade mangoes passed steam roasting process lose more
weight, having skin of peels that turns to yellow more slowly. And the content of ripe fruit provide
higher amount of acid titration and total soluble solids less than those in control group.As for other
qualities, such as firmness, total amount of carotenoids and vitamin C, these are not different from
those in control group. As for immersion of mango fruits into hot water, all treatments reduce weight
loss when storing the fruits at 25ºC. And for immersion in hot water at 50ºC for 20 minutes, this causes
mango peel skins to turn into yellow color more slowly during storing (Ubon Chinnawang et al, 2018)
In addition, there are researches on the efficiency bio-fermentation of garlic, galangal, lemongrass and
including herb complex from these 3 plants, as well as extracts of herbal waste and bio-surfactants
produced from yeast, in the inhibition of fungal pathogens in Nam Dok Mai mango to be selected as an
ingredient in the coating of the peels of mango fruit. The results in the isolation of fungi from mango
fruits, leaves and stems in 10 isolation treatments find that the most pathogenic fungi that causes
problem is Colletotricum sp. And for research in testing the effectiveness of antifungal agents, the
results reveal that the bio-fermentation of garlic has the best effect on fungal destruction when testing
with Poisoned food technique. And mango fruits coated with anti-mold biocompatible film help
prolong the deterioration for up to 8 days when curing at room temp comparing to the control group
that is applied with and without coating. These results indicate that biological coating substance that 
contains garlic fermented water, garlic extract and bio-surfactants from yeast provide best efficacy in
inhibiting fungi which can be applied to extend the life, and improve the quality of Nam Dok Mai
mango (Uraiwan Khamkliang et al.,2018) However, the application of fundamental research results is
important as for this case. For example, in the research on factors that are related to the maturation
period which include colors of both peel and content mango fruit, the amount of soluble solids, the
titrate acid content, the firmness of both peels and content of the fruit, and the TSS / TA values, the
results indicate that using variables of firmness of the whole peel along with the TSS / TA values can
help classify the maturation periods into 3 groups from raw, ripe and over-ripe with the accuracy of
91.7% (Charuwat Rojanaphatarakun and Sirichai Kalayarat , 2002)
The above sample cases both applied research and fundamental research can be used as
reference data for development as agricultural innovations, both process innovation and product
innovation like the research of Nam Dok Mai and Mahachanok mangoes growth in Thailand, in this
paper. Such application of the results of research can be like , development of new innovation the
process, storage procedures for maintaining quality of mango fruits to last longer up to 8 days by
storing at the temp of 25ºC and by immersion into 50ºC hot water for 20 minutes. And the extension
of application can be also the innovation of bio-mango coating substances mixed with garlic fermented
water, garlic extract and bio-surfactants from yeast which are effective in inhibiting fungi for quality
preservation of Nam Dok Mai mango. Both examples of innovation can be used as indicators for the
level of ripeness to indicate the storage efficiency and market demand as well. In the utilization of
more accurate indicators obtained from the research like color of peels and content of the fruit, the
amount of soluble solids, titrate acid content, firmness of both peel and fruit content and TSS / TA
values, the method of indicator measurement can be included in one step of both innovations. In the
same case of research to innovation, a significant sample of the copyright innovation is Organic
Playground (OP) that can grow organic mangos and plant biodiversity being proper quality and a lot
of market demand. The innovative OP are also the new green agro-tourism and the public learning

Article Details

Research Article


1. Ubon Chinnawang, Tit Phromchot, Satit Phasuwitakul and Chutathip Priamsati: 2018; The Influence
of heat and storage temperature on quality and maturation period of Mahacchanok mangoes; King
Mongkut’s Agricultural Journal.; Year 36th, Vol.2: p. 85-97
3. Charuwat Rojanaphatarakun and Sirichai Kalayarat : 2002, The Effects of 1-methylcyclopropene on
the delay of maturation of Nam Dok Mai mango, Journal of Agricultural Science, Year 33th, Vol. 6
(Special edition), p 60-67.
4. Uraiwan Khamkliang, Ampha Khunchatarat, Hathairatana Bunditphibun, and Chamroonsri Pumthien;
2018; Biological film from garlic extract and antifungal Biosurfactants for the peels of Nam Dok Mai;
Academic Journal , Faculty of Science and Technology Huachiew Chalermprakiet University, Year
4th, p.113-123.