COLOR EVALUATION AND CHLOROPHYLL CONTENT IN DRY GREEN PEAS

被引：11

作者：

MAZZA, G ^{[1
]}

OOMAH, BD ^{[1
]}

机构：

[1] AGR & AGRI FOOD CANADA,RES STN,CROPS UTILIZAT LAB,MORDEN R6M 1Y5,MB,CANADA

来源：

JOURNAL OF FOOD QUALITY | 1994年 / 17卷 / 05期

关键词：

D O I：

10.1111/j.1745-4557.1994.tb00159.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tristimulus colorimetry and chlorophyll concentration were used to quantify the color of 34 green-seeded dry pea cultivars grown at two locations in southern Manitoba in 1990 and 1991. The tristimulus color data, expressed as L, a and b, of ground seed were significantly correlated with contents of chlorophyll a and b and total chlorophyll. The hue function tan-1 b/a was highly correlated with chlorophyll a/b, total chlorophyll and contents of chlorophyll a and b. For whole pea seed, however, tristimulus color values were found to be poorly correlated with chlorophyll content. Tristimulus color evaluation of three green-seeded pea cultivars stored at 10, 25 and 40C and 11, 33, 52 and 75% relative humidity for up to 45 days revealed no significant loss of green color except in samples stored at 40C and 75% relative humidity, which displayed less green and more yellow color.

引用

页码：381 / 392

页数：12

共 26 条

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