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Daniel A. Stanley and Donald J. Huber

In previous studies, 1-methylcyclopropene (1-MCP) was shown to significantly suppress peel degreening and appearance of senescent spotting of banana fruit (Stanley and Huber, 2004). In the present study, the effect of the ethylene antagonist on banana pulp soluble sugar levels and on peel soluble and total phenolics was measured. One hundred and sixty hands (10 boxes) of banana fruit (Musaacuminata cv. Cavendish) were treated with ethylene (300 μL·L-1, 24 h, 15 °C, 90% RH) at a commercial ripening facility in Bradenton, Fla., and transported by truck (15 °C) to the University of Florida. Fruit were sorted and placed in 174-L ripening chambers, where 80 hands received 500 nL·L-1 1-MCP for two 12-h periods at 18 °C, while the other 80 hands (controls) were maintained in identical containers without 1-MCP for equal time periods at 18 °C. Mean whole fruit firmness in both treatment groups was 140 N and decreased to 15 N (controls) and 30 N (1-MCP) by day 12. Soluble sugars in the pulp of control fruit achieved levels between 160–180 mg·g-1 fresh weight by day 8, while 1-MCP treated fruit required about 12 days to achieve similar soluble sugar levels. Total phenolic compounds present in peel tissue of control and 1-MCP treated fruit required 10 and 14 days, respectively, to achieve levels of about 4000 μg·g-1 fresh weight. Chlorogenic acid levels, a subset of total peel phenolic compounds, peaked above 500 μg·g-1 by day 10 in control fruit and by day 12 in 1-MCP treated fruit. Maintenance of fruit firmness along with the achievement of acceptable sugar levels of 1-MCP treated fruit demonstrate possible benefits of suppression of ethylene action for retail and processing markets for banana fruit.

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Howard F. Harrison Jr, Trevor R. Mitchell, Joseph K. Peterson, W. Patrick Wechter, George F. Majetich, and Maurice E. Snook

. 1996a , 1996b ; Zhu et al., 1999 ); and reduction of the high cholesterol accumulation associated with ethanol consumption in rats ( Wojcicki, 1978 ). Fig. 1. Structures of caffeic acid, chlorogenic acid, and 3,4-, 3,5-, and 4

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Martina Göttingerová, Michal Kumšta, Eliška Rampáčková, Tomáš Kiss, and Tomáš Nečas

of bioactive substances that together provide high antioxidant capacity ( Fratianni et al., 2018 ). Phenolic compounds in apricot are represented primarily by gallic acid, chlorogenic acid, neochlorogenic acid, caffeic acid, pcoumaric acid, ferulic

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Malkeet S. Padda and D.H. Picha

. Recently, the chemopreventive properties of extract from baked sweetpotato have been associated with the presence of certain phenolic compounds ( Rabah et al., 2004 ). The phenolic acids such as chlorogenic acid (ChlA), 3,5-dicaffeoylquinic acid (3,5-diCQA

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Youssef Rouphael, Mariateresa Cardarelli, Luigi Lucini, Elvira Rea, and Giuseppe Colla

(cynarin, caffeic, chlorogenic, and ferulic acid) and the flavonoids (apigenin, luteolin, silybin, and miricetin) were determined by liquid chromatography followed by tandem mass spectrometry with an electrospray ionization source (LC-ESI/MS/MS). A 1200

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Daniel Ferreira Holderbaum, Tomoyuki Kon, Tsuyoshi Kudo, and Miguel Pedro Guerra

compounds {chlorogenic acid, [−]-catechin [(−)- trans -3,3′,4′,5,7-pentahydroxyflavane], [−]-epicatechin, [−]-epicatechin gallate [(−)- cis -3,3′,4′,5,7-pentahydroxyflavane-3-gallate], [−]-epigallocatechin gallate [(−)- cis -3,3′,4′,5,5′,7-hexahydroxy

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Malkeet S. Padda and David H. Picha

phenolic antioxidant compounds such as chlorogenic acid, caffeic acid, and dicaffeoylquinic acids with different antimutagenic effects ( Walter et al., 1979 ; Yoshimoto et al., 2002 ). The increase in phenolic content and antioxidant activity was observed

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Muttalip Gündoğdu, Tuncay Kan, and Mustafa Kenan Gecer

) . Chlorogenic acid (5-caffeoylquinic acid) is the dominant phenolic compound in apricots. The other phenolic compounds determined in apricots are neochlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, and their esters. (+)-Catechin and (−)-epicatechin

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Valentina Schmitzer, Robert Veberic, Gregor Osterc, and Franci Stampar

chromatograph (HPLC) system. Samples were analyzed using a Thermo Finnigan Surveyor HPLC system (Thermo Scientific, San Jose, CA) with a diode array detector at 280 nm (gallic acid, protocatechuic acid, catechin, chlorogenic acid, caffeic acid, p -coumaric acid

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Suparna K. Whale and Zora Singh

responsible for the red color ( Lancaster, 1992 ). Apple skin also contains high concentrations of flavonols (quercetin 3-glycosides), flavanols (catechin, epicatechin, gallocatechin), dihydrochalcones (phloridzin), and hydroxycinnamic acid (chlorogenic acid