Table of Contents Author Guidelines Submit a Manuscript
International Journal of Analytical Chemistry
Volume 2018, Article ID 2416461, 5 pages
https://doi.org/10.1155/2018/2416461
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; nc.ude.ubtb@sygnaw

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.

Linked References

  1. J. Gudej and M. Tomczyk, “Determination of flavonoids, tannins and ellagic acid in leaves from RubusL. species,” Archives of Pharmacal Research, vol. 27, no. 11, pp. 1114–1119, 2004. View at Publisher · View at Google Scholar · View at Scopus
  2. S. Y. Wang and H. Lin, “Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage,” Journal of Agricultural and Food Chemistry, vol. 48, no. 2, pp. 140–146, 2000. View at Publisher · View at Google Scholar · View at Scopus
  3. I. Koca and B. Karadeniz, “Antioxidant properties of blackberry and blueberry fruits grown in the black sea region of Turkey,” Scientia Horticulturae, vol. 121, no. 4, pp. 447–450, 2009. View at Publisher · View at Google Scholar · View at Scopus
  4. M. Joo, N. Lewandowski, R. Auras, J. Harte, and E. Almenar, “Comparative shelf life study of blackberry fruit in bio-based and petroleum-based containers under retail storage conditions,” Food Chemistry, vol. 126, no. 4, pp. 1734–1740, 2011. View at Publisher · View at Google Scholar · View at Scopus
  5. G. A. Manganaris, I. F. Ilias, M. Vasilakakis, and I. Mignani, “The effect of hydrocooling on ripening related quality attributes and cell wall physicochemical properties of sweet cherry fruit (Prunus avium L.),” International Journal of Refrigeration, vol. 30, no. 8, pp. 1386–1392, 2007. View at Publisher · View at Google Scholar · View at Scopus
  6. G. Cheng, X. Duan, J. Shi et al., “Effects of reactive oxygen species on cellular wall disassembly of banana fruit during ripening,” Food Chemistry, vol. 109, no. 2, pp. 319–324, 2008. View at Publisher · View at Google Scholar · View at Scopus
  7. Y. Imahori, M. Takemura, and J. Bai, “Chilling-induced oxidative stress and antioxidant responses in mume (Prunus mume) fruit during low temperature storage,” Postharvest Biology and Technology, vol. 49, no. 1, pp. 54–60, 2008. View at Publisher · View at Google Scholar · View at Scopus
  8. D. Inzé and M. V. Montagu, “Oxidative stress in plants,” Current Opinion in Biotechnology, vol. 6, no. 2, pp. 153–158, 1995. View at Publisher · View at Google Scholar · View at Scopus
  9. U. Imeh and S. Khokhar, “Distribution of conjugated and free phenols in fruits: antioxidant activity and cultivar variations,” Journal of Agricultural and Food Chemistry, vol. 50, no. 22, pp. 6301–6306, 2002. View at Publisher · View at Google Scholar · View at Scopus
  10. Y. Y. Voon, N. Sheikh Abdul Hamid, G. Rusul, A. Osman, and S. Y. Quek, “Volatile flavour compounds and sensory properties of minimally processed durian (Durio zibethinus cv. D24) fruit during storage at 4°C,” Postharvest Biology and Technology, vol. 46, no. 1, pp. 76–85, 2007. View at Publisher · View at Google Scholar · View at Scopus
  11. H. Zheng and H. Lu, “Use of kinetic, Weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice,” LWT- Food Science and Technology, vol. 44, no. 5, pp. 1273–1281, 2011. View at Publisher · View at Google Scholar · View at Scopus
  12. A. Jiménez, J. A. Hernández, L. A. del Río, and F. Sevilla, “Evidence for the presence of the ascorbate-glutathione cycle in mitochondria and peroxisomes of pea leaves,” Plant Physiology, vol. 114, no. 1, pp. 275–284, 1997. View at Publisher · View at Google Scholar · View at Scopus
  13. A. Jiang, S. P. Tian, and Y. Xu, “Effects of controlled atmospheres with high-O2 or high CO2 concentrations on postharvest physiology and storability of “Napoleon” sweet cherry,” Acta Botanica Sinica, vol. 44, pp. 925–930, 2002. View at Google Scholar
  14. A. Guri, “Variation in glutathione and ascorbic acid content among selected cultivars of phaseolus vulgaris prior to and afer exposure to ozone,” Canadian Journal of Plant Science, vol. 63, no. 3, pp. 733–737, 1983. View at Publisher · View at Google Scholar
  15. T. Brennan and C. Frenkel, “Involvement of Hydrogen Peroxide in the Regulation of Senescence in Pear,” Plant Physiology, vol. 59, no. 3, pp. 411–416, 1977. View at Publisher · View at Google Scholar
  16. I. F. F. Benzie and J. J. Strain, “The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay,” Analytical Biochemistry, vol. 239, no. 1, pp. 70–76, 1996. View at Publisher · View at Google Scholar · View at Scopus
  17. M. J. T. J. Arts, J. S. Dallinga, H.-P. Voss, G. R. M. M. Haenen, and A. Bast, “A critical appraisal of the use of the antioxidant capacity (TEAC) assay in defining optimal antioxidant structures,” Food Chemistry, vol. 80, no. 3, pp. 409–414, 2003. View at Publisher · View at Google Scholar · View at Scopus
  18. M.-Y. Shon, T.-H. Kim, and N.-J. Sung, “Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts,” Food Chemistry, vol. 82, no. 4, pp. 593–597, 2003. View at Publisher · View at Google Scholar · View at Scopus
  19. C. Larrigaudière, A. P. Candan, D. Ubach, and J. Graell, “Physiological response of “Larry Ann” plums to cold storage and 1-MCP treatment,” Postharvest Biology and Technology, vol. 51, no. 1, pp. 56–61, 2009. View at Publisher · View at Google Scholar · View at Scopus
  20. F. Bamdad, M. Kadivar, and J. Keramat, “Evaluation of phenolic content and antioxidant activity of Iranian caraway in comparison with clove and BHT using model systems and vegetable oil,” International Journal of Food Science & Technology, vol. 41, no. 1, pp. 20–27, 2006. View at Publisher · View at Google Scholar · View at Scopus
  21. R. A. Spotts, P. L. Sholberg, P. Randall, M. Serdani, and P. M. Chen, “Effects of 1-MCP and hexanal on decay of d'Anjou pear fruit in long-term cold storage,” Postharvest Biology and Technology, vol. 44, no. 2, pp. 101–106, 2007. View at Publisher · View at Google Scholar · View at Scopus
  22. R. Zhou, Y. Li, L. Yan, and J. Xie, “Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage,” Food Chemistry, vol. 124, no. 2, pp. 569–575, 2011. View at Publisher · View at Google Scholar · View at Scopus
  23. S. Navabpour, K. Morris, R. Allen, E. Harrison, S. A-H-Mackerness, and V. Buchanan-Wollaston, “Expression of senescence-enhanced genes in response to oxidative stress,” Journal of Experimental Botany, vol. 54, no. 391, pp. 2285–2292, 2003. View at Publisher · View at Google Scholar · View at Scopus
  24. Y. F. Xue and Z. P. Liu, “Antioxidant enzymes and physiological characteristics in two Jerusalem artichoke cultivars under salt stress,” Russian Journal of Plant Physiology, vol. 55, no. 6, pp. 776–781, 2008. View at Publisher · View at Google Scholar · View at Scopus