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Study of deterioration of chlorophylls during storage and treatment of garden peas and spinach.

[In Spanish. / En espagnol.]

Author(s) : LOPEZ ANDREU F. J., MOLLA LORENTE E., PALACIOS VALLEJO P. L., ESTEBAN ALVAREZ R. M.

Type of article: Article

Summary

Garden peas and spinach subjected to different treatments were analysed. Samples stored at 5 or -30 deg C were characteristically bright green-coloured, whereas those subjected to scald at 120 deg C were olive-brown coloured, which is characteristic of pheophytins, responsible for deterioration of chlorophylls in the processed products.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1995-3630
  • Languages: Spanish
  • Source: Aliment., Equipos Tecnol. - vol. 13 - n. 10
  • Publication date: 1994/12
  • Document available for consultation in the library of the IIR headquarters only.

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