Results 261 to 270 of about 110,602 (298)
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Degradation Kinetics of Chlorophylls and Chlorophyllides
Journal of Food Science, 1991ABSTRACT Thermal degradation of chlorophylls and chlorophyllides in spinach puree was studied from 100 to 145°C (2–25 min) for chlorophylls and from 80 to 115°C (2.5–39 min) for chlorophyllides. The derivatives formed were: pheophorbides, pyropheophorbides, pheophytins and pyropheophytins.
FATIMA L. CANJURA +2 more
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Journal of Experimental Botany, 2023
Abstract The degradation of chlorophyll during fruit development is essential to reveal a more ‘ripe’ color that signals readiness to wild dispersers of seeds and the human consumer. Here, comparative biochemical analysis of developing fruit of Actinidia deliciosa cv. Xuxiang (‘XX’, green-fleshed) and Actinidia chinensis cv. Jinshi No.1 (
Ying-ying Wu +10 more
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Abstract The degradation of chlorophyll during fruit development is essential to reveal a more ‘ripe’ color that signals readiness to wild dispersers of seeds and the human consumer. Here, comparative biochemical analysis of developing fruit of Actinidia deliciosa cv. Xuxiang (‘XX’, green-fleshed) and Actinidia chinensis cv. Jinshi No.1 (
Ying-ying Wu +10 more
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Canadian Journal of Botany, 1987
Not only solubilized chlorophyll but also membrane (thylakoid) and protein (light-harvesting chlorophyll–protein complex) bound chlorophyll of tobacco plants was bleached by a phenolic–peroxidase–H2O2 system. The bleaching rate of thylakoid membranes in old leaves was higher than in young leaves.
Misako Kato, Seki Shimizu
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Not only solubilized chlorophyll but also membrane (thylakoid) and protein (light-harvesting chlorophyll–protein complex) bound chlorophyll of tobacco plants was bleached by a phenolic–peroxidase–H2O2 system. The bleaching rate of thylakoid membranes in old leaves was higher than in young leaves.
Misako Kato, Seki Shimizu
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Postharvest Chlorophyll Degradation and Oxidative Stress
2014A loss of green color from chlorophyll (Chl) degradation in harvested green horticultural crops is one of the main quality problems occurring during transportation and storage. In crops such as leafy vegetables, broccoli, and lime, initial Chl a degradation was thought to lead to chlorophyllide a formation by chlorophyllase, pheophytin a formation by ...
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Chlorophyll degradation and lipid oxidation in frozen unblanched peas
Journal of the Science of Food and Agriculture, 1970AbstractStorage of hand‐podded unblanched frozen peas for 20 months at –9·4° resulted in considerable conversion of chlorophylls to pheophytins, the formation of phytol‐free derivatives, a decrease in total pigment and the formation of peroxides and TBA‐reactive materials. Greater storage stability was found in samples blanched prior to storage, and to
K A, Buckle, R A, Edwards
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Peroxidase-mediated chlorophyll degradation in horticultural crops
Phytochemistry Reviews, 2004One of the symptoms of senescence in harvested horticultural crops is the loss of greenness that comes with the degradation of chlorophyll (Chl). With senescence, peroxidase, which is involved in Chl degradation, increased greatly in stored horticultural crops.
Naoki Yamauchi +2 more
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Chlorophyll degradation products from processed pea purée
Phytochemistry, 1969Abstract In addition to chlorophylls a and b and pheophytins a and b , three chlorophyll degradation products were found in pH-elevated, high temperature-short time processed pea puree after storage for 18 months at room temperature. The pigments, separated and purified by cellulose TLC, are shown to have chemical and spectral properties ...
K.A. Buckle, R.A. Edwards
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Arid Land Research and Management, 1993
Cryptobiotic soil crusts are an important component of semiarid and arid ecosystems. An important role of these crusts is the contribution of fixed nitrogen to cold‐desert ecosystems. This study examines the residual effects of various intensities and combinations of different surface disturbances (raking, scalping, and tracked vehicles) on nitrogenase
Belnap, Jayne +2 more
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Cryptobiotic soil crusts are an important component of semiarid and arid ecosystems. An important role of these crusts is the contribution of fixed nitrogen to cold‐desert ecosystems. This study examines the residual effects of various intensities and combinations of different surface disturbances (raking, scalping, and tracked vehicles) on nitrogenase
Belnap, Jayne +2 more
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Journal of Agricultural and Food Chemistry, 1994
Chlorophyll degradation and zinc complex formation with chlorophyll derivatives in processed green vegetables were studied using pea puree containing added Zn 2+ and heated at 121 o C for up to 150 min. Chlorophyll a decreased to trace levels after 20 min as zinc complexes of pheophytin a and pyropheophytin a were formed.
Luke F. LaBorde, Joachim H. von Elbe
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Chlorophyll degradation and zinc complex formation with chlorophyll derivatives in processed green vegetables were studied using pea puree containing added Zn 2+ and heated at 121 o C for up to 150 min. Chlorophyll a decreased to trace levels after 20 min as zinc complexes of pheophytin a and pyropheophytin a were formed.
Luke F. LaBorde, Joachim H. von Elbe
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Discoloration of Coleslaw Is Caused by Chlorophyll Degradation
Journal of Agricultural and Food Chemistry, 1996Coleslaw tissue was extracted and analyzed spectrophotometrically for chlorophyll and its derivatives to determine their relationship to tissue discoloration and/or browning at 5 °C under reduced oxygen conditions. A general rapid decrease in chlorophyll a and b was noted after 2−3 days, with a concomitant increase in the amount of pheophytin a and b ...
James W. Heaton +2 more
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