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Evaluation of stability chlorophyll and carotenoids dyes during storage of frozen spinach.

Ocena stabilnosci barwników chlorofilowych i karotenoidowych w czasie przechowywania mrozonego szpinaku.

Author(s) : PUKSZTA T., OCIECZEK A., GRYGIEL D.

Type of article: Article

Summary

The results of the evaluation of the stability of chlorophylls and carotenoids in the frozen spinach stored for 20 weeks at a temperature of -5°C, -15°C and -25°C. In the stored vegetables, in cycles of four weeks, determined the contents of chlorophylls by Vernon method and carotenoids by Lichtenthalera H.K. method. The obtained results allow to state that the highest degree of stability characterized by chlorophyll and carotenoid pigments in spinach stored at temperature -25°C. The application of temperature -5°C and -15°C during storage spinach resulted in a much faster rate of degradation of these dyes. In addition, it was found that the chlorophyll pigments showed lower stability during frozen storage spinach than carotenoid pigments.

Details

  • Original title: Ocena stabilnosci barwników chlorofilowych i karotenoidowych w czasie przechowywania mrozonego szpinaku.
  • Record ID : 30020442
  • Languages: Polish
  • Source: Chlodnictwo - vol. 51 - n. 11
  • Publication date: 2016/11
  • DOI: http://dx.doi.org/10.15199/8.2016.11.1

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