English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Effects of 1-methylcyclopropene (1-MCP) and vacuum precooling on quality and antioxidant properties of blackberries ( Rubus  spp.) 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 H 2 O 2  content was the most important variables of blackberry fruit. PLSR results showed that peroxidase (POD) activity negatively correlated with H 2 O 2  content. The results of path coefficient analysis indicated that glutathione (GSH) also had an indirect effect on H 2 O 2  content.

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