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International Journal of Analytical Chemistry
Volume 2018 (2018), Article ID 2416461, 5 pages
Research Article

Multivariate Analysis of Fruit Antioxidant Activities of Blackberry Treated with 1-Methylcyclopropene or Vacuum Precooling

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China

Correspondence should be addressed to Yousheng Wang

Received 29 September 2017; Accepted 31 December 2017; Published 1 February 2018

Academic Editor: Ying Yang

Copyright © 2018 Jian Li et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Effects of 1-methylcyclopropene (1-MCP) and vacuum precooling on quality and antioxidant properties of blackberries (Rubus spp.) were evaluated using one-way analysis of variance, principal component analysis (PCA), partial least squares (PLS), and path analysis. Results showed that the activities of antioxidant enzymes were enhanced by both 1-MCP treatment and vacuum precooling. PCA could discriminate 1-MCP treated fruit and the vacuum precooled fruit and showed that the radical-scavenging activities in vacuum precooled fruit were higher than those in 1-MCP treated fruit. The scores of PCA showed that H2O2 content was the most important variables of blackberry fruit. PLSR results showed that peroxidase (POD) activity negatively correlated with H2O2 content. The results of path coefficient analysis indicated that glutathione (GSH) also had an indirect effect on H2O2 content.