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

Table 1

Changes of quality and reactive oxygen metabolism indexes in blackberries during postharvest storage with different treatments.

	Days of storage
	Control			1-MCP		Vacuum precooling
	Harvest	21 d	38 d	21 d	38 d	21 d	38 d
Firmness	21.38	12.33	6.09	15.00	5.84	17.76	18.31
Decay rate (%)	0.00	0.00	21.67	0.00	11.67	0.00	18.34
H2O2 (mg/100 g fw)	6.28	16.76	23.52	18.92	31.76	16.99	26.22
GSH (mg/100 g fw)	61.55	65.89	26.62	80.80	39.43	97.02	35.22
APX (U/g fw)	0.02	0.03	0.09	0.05	0.08	0.02	0.04
POD (U/g fw)	105.71	5.58	1.32	5.41	4.17	5.09	4.96
PPO (U/g fw)	1.54	0.75	0.59	0.92	0.91	1.2	1.1
FRAP (U/g fw)	45.43	30.04	36.30	28.03	42.50	36.86	48.96
TEAC (U/g fw)	0.2232	0.1980	0.2172	0.2609	0.3192	0.2937	0.2824
DPPH (U/g fw)	31.74	30.51	31.24	31.73	38.30	31.22	36.61
NBT (U/g fw)	7.80	33.18	26.18	35.69	24.25	36.96	30.77
Hydroxyl radical-; scavenging activity (U/g fw)	42.51	38.17	40.75	38.90	39.33	39.97	38.05
Total phenol (μg/g)	6.15	8.43	7.68	9.02	9.43	9.18	9.37
Total flavonoid (μg/g)	9.93	8.15	7.28	9.18	9.37	8.57	9.01

The different superscript letters in the same row indicated significant difference .