Table 2.
Enzymatic activity and total anthocyanin content (TAC) in blackberry fruit after 144 h of storage.
| Enzymatic activity (Unit/mg of protein)2 | |||||
|---|---|---|---|---|---|
| Treatment | PGA1 | PAL | SOD | CAT | TAC3 |
| SA 3 mM | 80.67 % b | 6.27 ± 0.355 a | 31.59 ± 0.86 a | 76.05 ± 7.43 a | 135.96 ± 3.65 ab |
| COS 0.25% | 73.03 % c | 3.36 ± 0.015 b | 15.00 ± 3.11 c | 49.66 ± 4.07 ab | 146.37 ± 5.93 a |
| Control | 85.33 % a | 1.93 ± 0.021 c | 21.00 ± 2.09 b | 40.41 ± 16.3 b | 133.17 ± 3.40 b |
1
PGA, Relative polygalacturonase activity. HSD Tukey-Kramer test with a transformed value (1+logx), α = 0.05. Data expressed as percentage.
2
HSD Tukey-Kramer test, α= 0.05. Data expressed as mean ± SD.
3
Total anthocyanin content. HSD Tukey-Kramer test, α= 0.05. Data expressed as mean ± SD.
Different letters indicate significant differences between treatments.