Effect of 1-MCP and UV-C on Antioxidant Capacity in Apple (Malus pumila Mil.) Fruit during Storage

Effects of 2 μL/L 1-Methylcyclopropene (1-MCP) and 2.5 kJ/m² UV-C radiations on quality, secondary metabolism and antioxidant capacity of apple fruit were evaluated. Results showed that 1-MCP and UV-C promoted accumulation of ascorbic acid, phenolic and flavonoids, and maintained storage quality. Combined effect of 1-MCP and UV-C radiation treatment significantly improved activities of PAL, SOD and CAT, reduced H₂O₂ content and O₂^-·generation rate (p<0.05). Two methods of ABTS and DPPH proved that 1-MCP combined with UV-C significantly enhanced the antioxidant capacity of apple fruits. The contents of phenolic and flavonoids were significantly correlated with antioxidant activity (p<0.01) and the correlation coefficients were 0.879 and 0.715 respectively. These results suggested that 1-MCP and UV-C irradiation could be used to maintain postharvest quality, enhance antioxidant capacity and delay ripening and senescence in apple fruit. The results provide an experimental evidence for apple storage.