1-Methylcyclopropene (1-MCP), storage time, and shelf life and temperature affect phenolic compounds and antioxidant activity of ‘Jonagold’ apple

Abstract

The effects of 1-methylcyclopropene (1-MCP) treatment, storage time, and shelf life and temperature on phenolic concentrations and antioxidant activity in apple peel and flesh of ‘Jonagold’ apple (Malus domestica Borkh) have been investigated. Hyperoside and chlorogenic acid were the most abundant phenolic compounds in the peel and flesh, respectively. The flesh had lower concentrations of individual phenolics, total phenolics, flavonoids and lower antioxidant activity (determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay) than the peel. In addition, the profiles of phenolics as well as the changing patterns of individual phenolics also differed between the peel and the flesh. After long-time storage (180 d), the greatest decrease of concentrations was the concentrations of hyperoside (27 %) in the peel and total phenolics (35 %) in the flesh. Also, during the 90–180 d storage period, hyperoside and rutin in the peel, chlorogenic acid in the flesh, and flavonoids and antioxidant activity decreased in both peel and flesh tissues. Individual phenolics exhibited different stabilities during the early stages after harvest. 1-MCP reduced the reduction in the concentrations of hyperoside in the peel, chlorogenic acid in the flesh, and total phenolics, flavonoids and antioxidant activity in both the peel and flesh tissues during storage and shelf life. However, for quercetin and rutin, the protective effect of 1-MCP was only observed during the shelf life period. Overall, phenolic compounds responded variously to storage, shelf life, shelf temperature and 1-MCP treatment.