Home > XXVII International Horticultural Congress – IHC2006: International Symposium on Endogenous and Exogenous Plant Bioregulators > EFFECTS OF 1-MCP ON PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF ‘STARKING’ APPLES

Articles

EFFECTS OF 1-MCP ON PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF ‘STARKING’ APPLES

Article number

774_27

Pages

217 – 220

Language

English

Abstract

Effects of 1-Methylcyclopropene (1-MCP) on phenolic compounds and antioxidant activity of the peel of Starking apple fruit stored for 4 weeks at ambient temperature (25°C) condition were studied. 0.5 μlL^-1 1-MCP increased remarkably total phenolics, free phenolics, total flavonoids, and radical scavenging activities of 1, 1-Diphenyl-2-Picrylhydrazyl radical (DPPH), 2, 2-Azinobis 3-Ethyl-benzothiazoline-6-Sulphonate (ABTS) cation in fruit during storage; 0.2 μlL^-1 1-MCP was less effective.
Both treatments lost their effectiveness after 4 weeks storage.

Publication

XXVII International Horticultural Congress – IHC2006: International Symposium on Endogenous and Exogenous Plant Bioregulators

Authors

Lingling Li, Yuanhu Zhang, Xin Chen, , Lihua Zhang, Yangxin Li

Keywords

1-MCP, Malus×domestica, ABTS, DPPH

Full text

https://doi.org/10.17660/ActaHortic.2008.774.27

Online Articles (61)

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