Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage
The objective of the present study was to simultaneously evaluate the effect of a postharvest treatment on the pepper's antioxidant content and its ability to retain its economical value during the postharvest period. The fruits were pretreated by modified atmosphere packaging (MAP) with or wit...
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| Format: | Article |
| Language: | English |
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Wiley
2012-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1100/2012/474801 |
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| author | Chung Keat Tan Zainon Mohd Ali Ismanizan Ismail Zamri Zainal |
| author_facet | Chung Keat Tan Zainon Mohd Ali Ismanizan Ismail Zamri Zainal |
| author_sort | Chung Keat Tan |
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| description | The objective of the present study was to simultaneously evaluate the effect of a postharvest treatment on the pepper's antioxidant content and its ability to retain its economical value during the postharvest period. The fruits were pretreated by modified atmosphere packaging (MAP) with or without treatment with 1-methylcyclopropene (1-MCP) before cold storage at 10°C. Changes in the levels of non-enzymatic antioxidants, including the total phenolic, ascorbic acid levels and the total glutathione level, as well as enzymatic antioxidants, including ascorbate peroxidase (APX), glutathione reductase (GR), and catalase (CAT), were determined. Both treatments successfully extended the shelf life of the fruit for up to 25 days, and a high level of antioxidant capacity was maintained throughout the storage period. However, 1-MCP treatment maintained the high antioxidant capacity for a longer period of time. The 1-MCP-treated peppers maintained high levels of phenolic content, a high reduced glutathione (GSH)/oxidised glutathione (GSSG) ratio, decreased levels of ascorbic acid and CAT activity, and increased levels of APX and GR compared with the peppers that were not treated with 1-MCP. The overall results suggested that a combination of 1-MCP and MAP was the most effective treatment for extending shelf life while retaining the nutritional benefits. |
| format | Article |
| id | doaj-art-34cb56d71a8e409ab4d0d6e5a3e07f75 |
| institution | OA Journals |
| issn | 1537-744X |
| language | English |
| publishDate | 2012-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-34cb56d71a8e409ab4d0d6e5a3e07f752025-08-20T02:24:07ZengWileyThe Scientific World Journal1537-744X2012-01-01201210.1100/2012/474801474801Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature StorageChung Keat Tan0Zainon Mohd Ali1Ismanizan Ismail2Zamri Zainal3School of Bioscience and Biotechnology, National University of Malaysia, Selangor, 43600 Bangi, MalaysiaSchool of Bioscience and Biotechnology, National University of Malaysia, Selangor, 43600 Bangi, MalaysiaSchool of Bioscience and Biotechnology, National University of Malaysia, Selangor, 43600 Bangi, MalaysiaSchool of Bioscience and Biotechnology, National University of Malaysia, Selangor, 43600 Bangi, MalaysiaThe objective of the present study was to simultaneously evaluate the effect of a postharvest treatment on the pepper's antioxidant content and its ability to retain its economical value during the postharvest period. The fruits were pretreated by modified atmosphere packaging (MAP) with or without treatment with 1-methylcyclopropene (1-MCP) before cold storage at 10°C. Changes in the levels of non-enzymatic antioxidants, including the total phenolic, ascorbic acid levels and the total glutathione level, as well as enzymatic antioxidants, including ascorbate peroxidase (APX), glutathione reductase (GR), and catalase (CAT), were determined. Both treatments successfully extended the shelf life of the fruit for up to 25 days, and a high level of antioxidant capacity was maintained throughout the storage period. However, 1-MCP treatment maintained the high antioxidant capacity for a longer period of time. The 1-MCP-treated peppers maintained high levels of phenolic content, a high reduced glutathione (GSH)/oxidised glutathione (GSSG) ratio, decreased levels of ascorbic acid and CAT activity, and increased levels of APX and GR compared with the peppers that were not treated with 1-MCP. The overall results suggested that a combination of 1-MCP and MAP was the most effective treatment for extending shelf life while retaining the nutritional benefits.http://dx.doi.org/10.1100/2012/474801 |
| spellingShingle | Chung Keat Tan Zainon Mohd Ali Ismanizan Ismail Zamri Zainal Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage The Scientific World Journal |
| title | Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage |
| title_full | Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage |
| title_fullStr | Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage |
| title_full_unstemmed | Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage |
| title_short | Effects of 1-Methylcyclopropene and Modified Atmosphere Packaging on the Antioxidant Capacity in Pepper “Kulai” during Low-Temperature Storage |
| title_sort | effects of 1 methylcyclopropene and modified atmosphere packaging on the antioxidant capacity in pepper kulai during low temperature storage |
| url | http://dx.doi.org/10.1100/2012/474801 |
| work_keys_str_mv | AT chungkeattan effectsof1methylcyclopropeneandmodifiedatmospherepackagingontheantioxidantcapacityinpepperkulaiduringlowtemperaturestorage AT zainonmohdali effectsof1methylcyclopropeneandmodifiedatmospherepackagingontheantioxidantcapacityinpepperkulaiduringlowtemperaturestorage AT ismanizanismail effectsof1methylcyclopropeneandmodifiedatmospherepackagingontheantioxidantcapacityinpepperkulaiduringlowtemperaturestorage AT zamrizainal effectsof1methylcyclopropeneandmodifiedatmospherepackagingontheantioxidantcapacityinpepperkulaiduringlowtemperaturestorage |