Effects of 1-MCP on Phenolic Compounds and Antioxidant Activity of 'Starking' Apples

被引：0
|
作者：
Li, Lingling [1 ]
Zhang, Yuanhu [1 ]
Chen, Xin [1 ]
Zhang, Lihua [1 ]
Li, Yangxin [1 ]
机构：
[1] Shandong Agr Univ, Coll Life Sci, Tai An 271018, Shandong, Peoples R China
来源：
PROCEEDINGS OF THE INTERNATIONAL SYMPOSIUM ON ENDOGENOUS AND EXOGENOUS PLANT BIOREGULATORS | 2008年 / 774期
关键词：
1-MCP; Malusxdomestica; ABTS; DPPH;
D O I：
暂无
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
Effects of 1-Methylcyclopropene (1-MCP) on phenotic compounds and antioxidant activity of the peel of 'Starking' apple fruit stored for 4 weeks at ambient temperature (25 degrees C) condition were studied. 0.5 mu l.L-1 1-MCP increased remarkably total phenolics, free phenotics, total flavonoids, and radical scavenging activities of 1, 1-Diphenyl-2-Pierylhydrazyl radical (DPPH.), 2, 2'-Azinobis 3-EthP-benzothiazoline-Sulphonate (ABTS) cation in fruit during storage; 0.2 mu l-L-1 1-MCP was less effective. Both treatments lost their effectiveness after 4 weeks storage.
引用
收藏
页码：217 / 220
页数：4
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