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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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al., 2018 ). Less work has been reported however, investigating the significance of ecotype on the content of phenolic compounds. The current study presents data on the range of total phenolic, flavonoid, and anthocyanin content across ripe fruits of

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, the phenolic compounds were eluted with 2 mL of methanol. As the anthocyanins were washed out with water, methanol extracts only contained phenolic acids, flavones, and flavonols. Determination of total phenolics. Total phenolic concentration

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et al., 2010 , 2012 ). However, research on rose leaf polyphenols is still partial and scarce. Different authors report total phenolic content, total flavonoid, or total flavonol aglycone levels in leaf extracts ( Ghazghazi et al., 2012 ; Nowak and

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nutrient content comparable to that found in common fruits such as plums, blueberries, and blackcurrants. Total phenols in the flowers in their study ranged from 404.08 to 768.45 mg gallic acid equivalent (GAE)/100 g FW. Natural phenolic compounds have

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refrigeration until extraction and held on the same day of harvest. Juice was extracted with a domestic centrifugal juicer and treated with acidified methanol (HCl 0.01%) for phenolic compound (total polyphenols, flavonoids, and anthocyanins) and antioxidant

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glycosides, and their numerous antioxidant compounds, such as flavonoids and phenolics ( Liu et al., 2016 ). Previous studies have demonstrated that flavonoids and phenolics are found in the leaf, flower, and fruit tissues of loquat, and that they exhibit

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the compounds in plant materials in the present study. The results suggested that no matter for the total solid, phenols, or the biological effects, the ethanol extracts did not display advantages compared with the water extracts. Usually, the solvents

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; Kim et al., 2016a ; Stommel and Griesbach, 2008 ). Fruit pigmentation involves several groups of compounds including lipid-soluble carotenoids and water-soluble phenolics ( Guzman et al., 2011 ; Rodriguez-Amaya, 2019 ). The importance of natural

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used to determine the amount of total phenolics, antioxidants, and individual phenolics. Total phenolic compounds and antioxidant capacity. Phenolic compound concentrations were determined using the Folin–Ciocalteu reagent method ( Ainsworth and

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