Multivariate Analysis of Fruit Antioxidant Activities of Blackberry Treated with 1-Methylcyclopropene or Vacuum Precooling

International Journal of Analytical Chemistry
Jian LiYousheng Wang

Abstract

Effects of 1-methylcyclopropene (1-MCP) and vacuum precooling on quality and antioxidant properties of blackberries (Rubusspp.) were evaluated using one-way analysis of variance, principal component analysis (PCA), partial least squares (PLS), and path analysis. Results showed that the activities of antioxidant enzymes were enhanced by both 1-MCP treatment and vacuum precooling. PCA could discriminate 1-MCP treated fruit and the vacuum precooled fruit and showed that the radical-scavenging activities in vacuum precooled fruit were higher than those in 1-MCP treated fruit. The scores of PCA showed that H2O2content was the most important variables of blackberry fruit. PLSR results showed that peroxidase (POD) activity negatively correlated with H2O2content. The results of path coefficient analysis indicated that glutathione (GSH) also had an indirect effect on H2O2content.

References

Oct 17, 2002·Journal of Agricultural and Food Chemistry·U Imeh, S Khokhar
Aug 30, 2003·Journal of Experimental Botany·Saeid NavabpourVicky Buchanan-Wollaston
Dec 15, 2004·Archives of Pharmacal Research·Jan Gudej, Michal Tomczyk
Mar 1, 1977·Plant Physiology·T Brennan, C Frenkel

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Methods Mentioned

BETA
PCA

Software Mentioned

Unscrambler
SPSS

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