ShareDiscoloration of coleslaw is caused by chlorophyll degradation.
Author(s) : HEATON J. W., YADA R. Y., MARANGONI A. G.
Type of article: Article
Summary
Results of spectrophotometric analyses of chlorophyll and its derivatives in coleslaw stored for several days at 5 deg C. Research on the links between the speed of product decoloration and chlorophyll, pheophytin and pheophorbid content. A mechanism for chlorophyll degradation at 5 deg C is proposed.
Details
- Original title: Discoloration of coleslaw is caused by chlorophyll degradation.
- Record ID : 1997-2923
- Languages: English
- Source: J. agric. Food Chem. - vol. 44 - n. 2
- Publication date: 1996
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Indexing
- Themes: Vegetables
- Keywords: Cabbage; Deterioration; Temperature; Salad; Cold storage; Colour; Chlorophyll
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- Date : 1999
- Languages : English
- Source: J. agric. Food Chem. - vol. 47 - n. 1
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Effects of different shelf storage conditions o...
- Author(s) : ZHANG M., BAERDEMAEKER J. de, BUSSCHER R. de, SCHREVENS E.
- Date : 1996
- Languages : English
- Source: Int. Agrophys. - vol. 10 - n. 1
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Phenolic metabolites in red pigmented lettuce (...
- Author(s) : FERRERES F., GIL M. I., CASTAÑER M., TOMÁS-BARBERÁN F. A.
- Date : 1997
- Languages : English
- Source: J. agric. Food Chem. - vol. 45 - n. 11
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Early wound- and ethylene-induced changes in ph...
- Author(s) : TOMAS-BARBERAN F. A., LOAIZA-VELARDE J., BONFANTI A., SALTVEIT M. E.
- Date : 1997
- Languages : English
- Source: J. am. Soc. hortic. Sci. - vol. 122 - n. 3
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Chilling injury limits low temperature storage ...
- Author(s) : PORTER K. L., KLIEBER A., COLLINS G.
- Date : 2003/04
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 28 - n. 1
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