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

Table 2

Change in GSH/GSSG ratio in mature green peppers and fully ripe/red peppers stored at low temperature as affected by the MAP and MAP+1-MCP treatments.

Days	Green peppers	Red peppers
		(GSH)/(GSSG)	(GSH)/(GSSG)
UCRT: 0	7.092	3.654
UCRT: 2	4.699	15.107
UCRT: 5	4.05	23.632
MAP: 14	5.214	10.929
MAP: 21	6.917	10.407
MAP: 25	9.683	10.677
MAP: 23 (RT)^*	10.583	10.583
MAP: 25 (RT)^*	8.922	7.265
MAP/1-MCP: 14	7.912	14.352
MAP/1-MCP: 21	9.512	18.848
MAP/1-MCP: 25	9.003	14.289
MAP/1-MCP: 23 (RT)^*	9.644	16.188
MAP/1-MCP: 25 (RT)^*	9.278	12.655

^∗RT represents the fruits that were transferred to room temperature at day 21.