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CHLOROPHYLL DEGRADATION DURING CONTROLLED‐ATMOSPHERE STORAGE OF ASPARAGUS
Author(s) -
WANG S. S.,
HAARD N. F.,
DiMARCO G. R.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb15154.x
Subject(s) - asparagus , chemistry , modified atmosphere , officinalis , degradation (telecommunications) , chlorophyll , controlled atmosphere , atmosphere (unit) , relative humidity , botany , shoot , horticulture , food science , biology , shelf life , meteorology , telecommunications , physics , organic chemistry , computer science
SUMMARY Changes during CA (controlled‐atmosphere) storage of excised shoots of asparagus (Asparagus officinalis L) were studied. Storage in 5% CO 2 , at 35°F and 95% relative humidity resulted in increased pH, decreased total acidity and total solids, and an increase in soluble solids. There was also more retention of chlorophylls in the CA‐stored asparagus. These effects became more pronounced as the concentration of CO 2 in the atmosphere was increased. The degradation products of chlorophylls in the CA‐stored samples were exclusively the pheophytins. Correlations between changes in pH and the degradation of chlorophylls were made.