EFFECTS OF 1-MCP ON PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF 'STARKING' APPLES

Effects of 1-Methylcyclopropene (1-MCP) on phenolic compounds and antioxidant activity of the peel of ‘Starking’ apple fruit stored for 4 weeks at ambient temperature (25°C) condition were studied. 0.5 μl•L^-1 1-MCP increased remarkably total phenolics, free phenolics, total flavonoids, and radical scavenging activities of 1, 1-Diphenyl-2-Picrylhydrazyl radical (DPPH•), 2, 2’-Azinobis 3-Ethyl-benzothiazoline-6-Sulphonate (ABTS) cation in fruit during storage; 0.2 μl•L^-1 1-MCP was less effective. Both treatments lost their effectiveness after 4 weeks storage.