Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage

<table>Changes in the ascorbic acid content of mature green peppers (a) and fully ripe/red peppers (b) for the UCRT (♦), MAP (■), and MAP+1-MCP (▲) treatments during storage at 10°C; MAP (□) and MAP+1-MCP (∆) values for the fruits transferred to room temperature at day 21. The values are the means of six replicate samples, and their S.E.s are shown.</table>

The Scientific World Journal

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Figure 2

Figure 2: Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage 

Figure 2 | Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage 