Effect of Temperature in Color Changes of Green Vegetables

E. Manolopoulou¹ and T. Varzakas*²

¹Dept. Of Crop Science Technological Educational Institute of Peloponnese, Faculty of Agricultural Technology, Food Technology and Nutrition, Antikalamos, 24100 Kalamata
²Technological Educational Institute of Peloponnese, School of Agricultural Technology,Food Technology and Nutrition, Department of Food Technology, Hellas, Greece.

The effect of temperature on colour degradation of green vegetables as well as the chlorophyll content as a factor that contributes to colour variation were studied. The studied vegetables were lettuce (leafy) and broccoli (inflorescence). The results suggested that as the storage temperature increases so the chlorophyll degradation rate increases and so the colour degradation. From the two tested vegetables the lettuce was proved to be more sensitive to chlorophyll and colour degradation.

temperature; chlorophyll; colour; lettuce; broccoli

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