Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage
Figure 5
Changes in the APX activity of mature green peppers (a) and fully ripe/red peppers (b) for the UCRT (♦), MAP (■), and MAP+1-MCP (▲) treatments during storage at 10°C; MAP (□) and MAP+1-MCP (∆) values for the fruits transferred to room temperature at day 21. The values are the means of six replicate samples, and their S.E.s are shown.
