Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage
Table 1
Effect of MAP and MAP+1-MCP treatment on antioxidant constituents in mature green peppers and fully ripe/red peppers during low-temperature storage.
Green peppers
Treatments
MAP+RT*
MAP
MAP+1-MCP+RT
MAP+1-MCP
(1) Content
Total phenolic
1.09 ± 0.09a
1.08 ± 0.08a
1.08 ± 0.08a
1.07 ± 0.08a
Ascorbic acid
0.19 ± 0.01a
0.20 ± 0.01a
0.16 ± 0.01b
0.16 ± 0.01b
GSH
6.83 ± 0.32c
7.39 ± 0.54bc
7.99 ± 0.25ab
8.51 ± 0.36a
GSSG
0.95 ± 0.08a
1.07 ± 0.09a
0.95 ± 0.08a
1.04 ± 0.09a
(2) Activity
APX
2.83 ± 0.12a
2.84 ± 0.11a
3.21 ± 0.15a
3.01 ± 0.16a
GR
167.05 ± 12.02b
152.19 ± 13.04b
174.19 ± 12.34a
177.72 ± 15.23a
CAT
42.44 ± 2.63ab
45.34 ± 3.56a
36.32 ± 3.28ab
32.83 ± 2.98b
Red peppers
Treatments
MAP+RT
MAP
MAP+1-MCP+RT
MAP+1-MCP+RT
(1) Content
Total phenolic
2.19 ± 0.28a
2.13 ± 0.15a
2.13 ± 0.15a
2.12 ± 0.17a
Ascorbic acid
1.37 ± 0.08a
1.38 ± 0.09a
1.29 ± 0.07a
1.33 ± 0.06a
GSH
6.23 ± 0.24a
6.33 ± 0.35a
7.03 ± 0.62a
7.30 ± 0.41a
GSSG
0.72 ± 0.06ab
0.75 ± 0.03a
0.59 ± 0.05b
0.65 ± 0.08ab
(2) Activity
APX
4.25 ± 0.02a
4.27 ± 0.03a
4.08 ± 0.05a
4.08 ± 0.03a
GR
579.31 ± 26.25b
576.16 ± 31.25b
610.56 ± 32.16a
618.83 ± 38.92a
CAT
41.35 ± 2.61a
37.29 ± 3.12a
35.08 ± 2.81a
36.21 ± 3.15a
Values are means ± SE of 5 measurements. Different letters indicate significant differences (LSD test, ) for the means of any antioxidant constituent across the rows.
*RT represents the fruits that were transferred to room temperature at day 21.
