KINETIC-MODEL FOR CHLOROPHYLL DEGRADATION IN GREEN TISSUE

A general mechanistic model was developed to describe chlorophyll degr adation to pheophytin, chlorophyllide, and pheophorbide in coleslaw, p ickles, and olives. Kinetic constants were determined for each commodi ty. The comparison of in vitro chlorophyllase catalytic constants from greened rye seedlings and in vivo rate constants determined from our whole tissue studies suggests that the conversions of chlorophyll to c hlorophyllide and pheophytin to pheophorbide in coleslaw, cucumbers, a nd brined olives were the result of chlorophyllase activity. We develo ped a general model that allows for the quantitative comparison of chl orophyll degradation between commodities and thus enhances qualitative comparisons between commodities. In turn, the qualitative comparison could be useful in understanding and controlling the fate of chlorophy ll in processed foods.