The Scientific World Journal / 2012 / Article / Tab 1

Research Article

Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage

Table 1

Effect of MAP and MAP+1-MCP treatment on antioxidant constituents in mature green peppers and fully ripe/red peppers during low-temperature storage.

Green peppersTreatments
MAP+RT*MAPMAP+1-MCP+RTMAP+1-MCP

(1) Content
 Total phenolic1.09 ± 0.09a1.08 ± 0.08a1.08 ± 0.08a1.07 ± 0.08a
 Ascorbic acid0.19 ± 0.01a0.20 ± 0.01a0.16 ± 0.01b0.16 ± 0.01b
 GSH6.83 ± 0.32c7.39 ± 0.54bc7.99 ± 0.25ab8.51 ± 0.36a
 GSSG0.95 ± 0.08a1.07 ± 0.09a0.95 ± 0.08a1.04 ± 0.09a
(2) Activity
 APX2.83 ± 0.12a2.84 ± 0.11a3.21 ± 0.15a3.01 ± 0.16a
 GR167.05 ± 12.02b152.19 ± 13.04b174.19 ± 12.34a177.72 ± 15.23a
 CAT42.44 ± 2.63ab45.34 ± 3.56a36.32 ± 3.28ab32.83 ± 2.98b

Red peppersTreatments
MAP+RTMAPMAP+1-MCP+RTMAP+1-MCP+RT

(1) Content
 Total phenolic2.19 ± 0.28a2.13 ± 0.15a2.13 ± 0.15a2.12 ± 0.17a
 Ascorbic acid1.37 ± 0.08a1.38 ± 0.09a1.29 ± 0.07a1.33 ± 0.06a
 GSH6.23 ± 0.24a6.33 ± 0.35a7.03 ± 0.62a7.30 ± 0.41a
 GSSG0.72 ± 0.06ab0.75 ± 0.03a0.59 ± 0.05b0.65 ± 0.08ab
(2) Activity
 APX4.25 ± 0.02a4.27 ± 0.03a4.08 ± 0.05a4.08 ± 0.03a
 GR579.31 ± 26.25b576.16 ± 31.25b610.56 ± 32.16a618.83 ± 38.92a
 CAT41.35 ± 2.61a37.29 ± 3.12a35.08 ± 2.81a36.21 ± 3.15a

Values are means ± SE of 5 measurements. Different letters indicate significant differences (LSD test, 𝑃 < 0 . 0 5 ) for the means of any antioxidant constituent across the rows.
*RT represents the fruits that were transferred to room temperature at day 21.

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