Influences of pH and Temperature on the Green Colour of Spinach

Abstract

It was well known that green colour of chlorophylls discoloured easily by acid and therefore the preservation of flesh green colour of green vegetable drinks was difficult. In order to preserve the green colour, this experiment was carried out to learn the basic data about the influences of pH and temperature on the change of chlorophylls to phaeophytins by the use of freez-dried spinach powder. Consequently it was ascertained that even at 0°C, the discolouration was considerably fast at pH below 5, but at pH over 6, chlorophylls were comparatively stable and the green colour was held for a long time at 0°C.