Phenolics And Its Antioxidant Activity In Apple

Effects of 1-Methylcyclopropene(1-MCP) and Diphenylamine(DPA) treatment on phenolics contents and antioxidant activity of'Starking'apple and'White Pearmain'apple fruits stored at ambient temperature and 0℃in air were studied. The results were as followed:1 The contents of total phenolics, free phenolics, total flavonoids, DPPH·and ABTS+·scavenging activity in apple peel slowed down with picking time increased.2 0.5μl/L 1-MCP increased remarkably total phenolics, free phenolics, total flavonoids, DPPH·and ABTS+·scavenging ability in fruit during storage at ambient temperature (25℃) condition; 0.2μl/L 1-MCP was less effective; Effect of 1-MCP on anthocyanin wasn't obvious. Both treatments lost the effectiveness after 4 weeks storage.3 The decrease of total phenolics, free phenolics, total flavonoids, DPPH·and ABTS+·scavenging ability in 0.5μl/L 1-MCP and 2g/L DPA treatment apple peel were delayed dramatically during storage at 0℃; 1-MCP treatment had little influence to PPO and PAL activity in apple peel, DPA treatment had little influence on PPO and PAL activity in the early storage, but it can significantly increase the activity of the two enzymes in the later storage. DPA treatment is effective in slowing down the decrease of the total phenolics and total flavonoids content and improving the free phenolic coupounds content in...