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

Table 3

Extractable polyphenols (EP), hydrolysable polyphenols (HP), condensed tannins (CT), total phenolic content (TPC) (GAE/100 g dry matter of edible food), and ferric reducing antioxidant power (FRAP, µmol ET/g dry matter of edible food) 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.

Treatment	EP	HP	CT	TPC	FRAP
25°C (control)	*1.14 ± 0.04^b	0.25 ± 0.01^c	1.16 ± 0.03^e	2.55 ± 0.02^d	76.07 ± 1.08^b
16°C	0.99 ± 0.01^c	0.28 ± 0.01^c	1.34 ± 0.13^d	2.61 ± 0.05^c	72.29 ± 1.03^c
C10:90	1.05 ± 0.01^c	0.37 ± 0.01^b	1.51 ± 0.12^b	2.93 ± 0.04^b	74.59 ± 2.82^bc
F10:90	1.00 ± 0.05^c	0.34 ± 0.07^bc	1.57 ± 0.03^b	2.91 ± 0.05^b	75.65 ± 1.36^b
1-MCP	1.00 ± 0.03^c	0.40 ± 0.60^ab	1.59 ± 0.02^b	2.99 ± 0.55^ab	83.50 ± 0.47^a
1-MCP + C10:90	1.37 ± 0.04^a	0.42 ± 0.09^a	1.83 ± 0.03^a	3.62 ± 0.05^a	87.37 ± 9.67^a
1-MCP + F10:90	1.29 ± 0.07^a	0.44 ± 0.06^a	1.79 ± 0.03^a	3.52 ± 0.04^a	89.84 ± 0.72^a

∗Values are the mean ± SD (n ≥ 6). Different letters in columns indicate significant differences between samples using LSD test with α = 0.05.