Table 2.

Correlation coefficients (R²) between polyphenols and the overall antioxidant activities of ‘Hayward’ kiwi fruit as influenced by conditioning, 1-MCP and conditioning plus 1-MCP treatments as the final results at the 24 th week of storage

Samples	ABTS	FRAP	CUPRAC
Control	0.9181	0.9684	1.0000
Co	0.9219	0.9436	0.8540
MCP	0.9526	0.9748	0.9701
Co + MCP	0.9226	0.9216	0.8116

ABTS ^•+ 2, 2-Azino-bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt, FRAP Ferric-reducing/antioxidant power, CUPRAC Cupric reducing antioxidant capacity; Control, without any treatment; Co Prestorage conditioning at 20°C for 2 days, MCP 1-methylcyclopropene, 1 ppm for 16 h, Co + MCP Conditioning +1 ppm for 16 h