Chlorophyll Degradation in Tangerine (Citrus sinensis L. Osbeck) Peel
S. Noichinda, K. Bodhipadma, S. Wangkahat and R. Suphapol
Book of Abstract. APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Bangkok, Thailand. 76 page.
2005
บทคัดย่อ
Chlorophyll Degradation in Tangerine (Citrus sinensis L. Osbeck) Peel
Generally, tangerine that grown in tropical area the peel has stayed green at physiological maturity. So that commercial tangerine found on the market in Thailand, the peel remained green which misled the consumer. The present result showed that L value (brightness) of the peel increased from 40 to 70 after harvest while the a* and b* value increased from 5 to 38 and 10 to 65, respectively. It was found that chlorophyll content in tangerine peel decreased from 0.22 to 0.06 mg/mgFW after harvest for 6 days and slightly decreased to 0.01 mg/mgFW at 12 days after harvest while chlorophyllase activity decreased from 5.0 to 3.2 unit/min/mg protein after harvest for 6 days and slightly decreased to 2.3 unit/min/mg protein at 12 days after harvest.