Effect of Ethylene, Free Fatty Acid, and Some Enzyme Systems on Chlorophyll Degradation
作者： P. BAARDSETH , J. H. VON ELBE
DOI: 10.1111/J.1365-2621.1989.TB05993.X
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摘要: Chlorophyll degradation was studied in two varieties of spinach the presence or absence ethylene. In both chlorophyll degraded during storage. Acceleration due to ethylene could not be demonstrated. Gradual disappearance did coincide with activation chlorophyllase, nor it produce any new colored compounds. Catalase activity decreased storage, while peroxidase increased. Addition linoleic acid and various enzymes model systems containing a accelerated chlorophyll. Rate reduced by addition antioxidants, catalase superoxide dismutase suggesting involvement singlet oxygen molecular bleaching process.
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