The Effects of 1-MCP Treatments on Phenolic Compounds and Antioxidant Activity of Epicuticular Wax of 'Starking' Apples during Cold Storage

ACTA HORTICULTURAE SINICA ›› 2008, Vol. 35 ›› Issue (8): 1189-1192.

• 研究简报 • Previous Articles Next Articles

The Effects of 1-MCP Treatments on Phenolic Compounds and Antioxidant Activity of Epicuticular Wax of 'Starking' Apples during Cold Storage

SHAO Jian-ping, ZHANG Yuan-hu*, LIANG Ya-qin and ZHANG Shi-gang

(State Key Laboratory of Crop Biology, College of Life Science, Shandong Agricultural University, Tai' an, Shandong 271018, China)

Received:2008-02-01 Revised:2008-05-28 Online:2008-08-25 Published:2008-08-25
Contact: ZHANG Yuan-hu

Abstract

Abstract:

The effects of 1-MCP and DPA treatments on polyphenols, antioxidant activity of epicuticular wax of apple were studied. Total phenolic compounds and flavonoids in all the samples increased first and then decreased during the cold storage. 1μL·L^-1 1-MCP and 2g·L^－1 DPA treatments increased total phenolic compounds, flavoniods content, and DPPH·and ABTS⁺ radical scavenging activity in wax. Antioxidant activity was remarked positive correlated with polyphenols.

Key words: 1-MCP, DPA, wax, polyphenols, antioxidant activity

CLC Number:

S 661.1

SHAO Jian-ping;ZHANG Yuan-hu;LIANG Ya-qin and ZHANG Shi-gang. The Effects of 1-MCP Treatments on Phenolic Compounds and Antioxidant Activity of Epicuticular Wax of 'Starking' Apples during Cold Storage[J]. ACTA HORTICULTURAE SINICA, 2008, 35(8): 1189-1192.

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The Effects of 1-MCP Treatments on Phenolic Compounds and Antioxidant Activity of Epicuticular Wax of 'Starking' Apples during Cold Storage

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