Foliage Yellowing by Peroxides in Stored Spinach

Mechanism of Chlorophyll Degradatipn in Harvested Leaf Vegetables Part II

Abstract

This study was carried out to clarify the mechanism of chlorophyll degradation by peroxides in leaf vegetables. The changes of chlorophyll contents, TBA value and peroxidase activity in spinach leaves stored at 1°C and 25°C were determined. Chlorophyll content showed a sharp decline with the progress of yellowing of spinach leaves stored at 25°C, but the shift of absorption spectrum was not observed. TBA value increased gradually during storage at 25°C. Peroxidase activity increased for the first 2 days of storage at 25°C and diminished with the progress of yellowing. It is suggested that peroxides, hydrogen peroxide and lipid peroxide, would relate to chlorophyll degradation.