International Journal of Food Science

Research Article

Carbon Monoxide Fumigation Improved the Quality, Nutrients, and Antioxidant Activities of Postharvest Peach

Table 1

Correlation coefficients between factors related to flesh quality and antioxidant activities in postharvest peaches.
 FirmnessDecay incidenceTotal flavonoidTotal polyphenolTotal flavonoid + total polyphenolVitamin C PAL activityH-DRSCL-DRSCT-DRSCH-RPL-RP
Decay incidence−0.75*           
Total flavonoid−0.53−0.09          
Total polyphenol−0.670.080.73*         
Total flavonoid + total polyphenol−0.64−0.010.94**0.92**        
Vitamin C0.29−0.73*0.650.170.45       
PAL activity−0.94**0.670.480.72*0.64−0.31      
H-DRSC−0.83**0.360.89**0.72*0.87**0.270.74*     
L-DRSC−0.89**0.670.300.73*0.54−0.500.92**0.58    
T-DRSC−0.97**0.560.700.81*0.81*−0.080.92**0.91**0.86**   
H-RP−0.480.85**−0.48−0.09−0.32−0.96**0.45−0.040.590.27  
L-RP−0.01−0.220.040.170.11−0.050.00−0.050.220.080.05 
T-RP−0.210.16−0.160.12−0.03−0.440.19−0.060.440.190.460.91**
, .