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Postharvest Chlorophyll Degradation And Oxidative Stress
Published 2015 · Chemistry
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A 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 Mg-dechelation, or 132-hydroxychlorophyll a formation by oxidation. Oxidative degradation of Chl a could be caused by the oxidation of phenolics, which have a OH group of p-position in the benzene ring, or that of unsaturated fatty acids with senescence.
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