Effect of the Application of 1-Methylcyclopropene and Wax Emulsions on Proximate Analysis and Some Antioxidants of Soursop (Annona muricata L.)

Table 1

Proximate analysis of seedless pulp obtained from soursop stored at 25°C, 16°C, fruits with emulsions and stored at 16°C; fruits treated with 1-MCP and stored at 16°C; fruits treated with 1-MCP + emulsions and stored at 16°C (g/100 g dry matter of edible portion)∗.

Treatment	^†Moisture	Protein	Fat	Soluble sugars	Ash
25°C (control)	80.71 ± 0.82^a	1.03 ± 0.01^a	0.77 ± 0.07^c	74.06 ± 1.30^a	3.32 ± 0.03^bc
16°C	81.16 ± 2.36^a	0.73 ± 0.07^b	1.37 ± 0.08^a	69.37 ± 0.41^c	3.86 ± 0.16^a
C10:90	80.55 ± 1.01^a	0.69 ± 0.06^b	1.33 ± 0.04^ab	69.51 ± 0.16^c	3.47 ± 0.09^b
F10:90	80.40 ± 1.84^a	0.71 ± 0.05^b	1.35 ± 0.09^ab	68.53 ± 0.60^c	3.16 ± 0.13^bc
1-MCP	79.83 ± 1.28^a	0.75 ± 0.01^b	1.15 ± 0.01^bc	71.47 ± 0.52^b	3.14 ± 0.13^bc
1-MCP + C10:90	79.69 ± 0.19^a	0.72 ± 0.08^b	1.22 ± 0.08^b	71.26 ± 0.23^b	3.00 ± 0.19^c
1-MCP + F10:90	80.55 ± 1.01^a	0.72 ± 0.04^b	1.28 ± 0.16^b	70.02 ± 1.05^b	2.96 ± 0.12^d

∗Values are the mean ± SD (n ≥ 6). Different letters in columns indicate significant differences between samples using LSD test with α = 0.05. ^†Moisture is reported in g/100 g fresh weight of edible food.