Abscisic Acid Affects Strawberry Fruit Antioxidant Capacity

DOI

10.2991/iceep-18.2018.105How to use a DOI?

Keywords

abscisic acid application, strawberry ,DPPH, FRAP

Abstract

Abscisic acid (ABA) is a plant growth regulator with roles in strawberry fruit ripening. The objective of this work was to investigate the effects of (S)-cis-abscisic acid (S-ABA) application timing and concentration on bioactive compound content and antioxidant capacities in the field. Results showed that significant increases in ascorbic acid, anthocyanin, total phenolics, total flavonoids, ferric-reducing antioxidant power (FRAP), and 2, 2-diphenyl-1-picrylhydrazylhydrate (DPPH) eliminating ability were observed in the treated fruit. These effects may, however, vary depending upon the timing and concentration of ABA application. In conclusion, ABA application can improve fruit qualities with a higher antioxidant acitivity and concentration of phenolic compounds.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Cong Ge
AU  - Fan Mo
AU  - Yan’ling Li
AU  - Hao’ru Tang
AU  - Qing Chen
AU  - Bo Sun
AU  - Yong Zhang
AU  - Ya Luo
PY  - 2018/09
DA  - 2018/09
TI  - Abscisic Acid Affects Strawberry Fruit Antioxidant Capacity
BT  - Proceedings of the 2018 7th International Conference on Energy and Environmental Protection (ICEEP 2018)
PB  - Atlantis Press
SP  - 598
EP  - 601
SN  - 2352-5401
UR  - https://doi.org/10.2991/iceep-18.2018.105
DO  - 10.2991/iceep-18.2018.105
ID  - Ge2018/09
ER  -