Effects of 1-MCP on phenolic compounds and antioxidant activity of ‘Starking’ apples
Ling-Ling Li, Yuan-Hu Zhang, Yang-Xin Li, and Li-Hua Zhang
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
Effects of 1-Methylcyclopropene (1-MCP) on phenolic compounds and antioxidant activity of peel of ‘Sarking’ apple fruit stored for 4 weeks under at ambient temperature (25°C) condition were studied. 0.5 μl/L 1-MCP increased remarkably total phenolics, total free phenolics, total flavonoids, 1, 1-Diphenyl-2-Picrylhydrazyl Radical (DPPH), 2, 2’-Azinobis 3-Ethyl-benzothiazoline-6-Sulphonate (ABTS) radical scavenging activity in fruit during storage; 0.2 μl/L 1-MCP was less effective.Both treatments lost the effectiveness after 4 weeks storage.