A short review on the stability of chlorophylls and metallo-chlorophyll complexes in fruits and vegetables

• Main Authors: Siti Faridah Mohd Amin, Kharidah Muhammad, Roselina Karim, Yus Aniza Yusof, Hasmadi Mamat, Mohd Dona Sintang
• Format: Article
• Language: English; English
• Published: e-VIBS, Faculty of Science and Natural Resources 2021
• Subjects: SB320-353.5 Vegetables; SB447 Preservation and reproduction of flowers, fruits, etc.
• Online Access: https://eprints.ums.edu.my/id/eprint/40952/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/40952/5/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/40952/
• Institution: Universiti Malaysia Sabah

Chlorophylls are the primary photosynthetic pigment responsible for the green colour in fruits and vegetables and contributed as an antioxidant. Sensitivity of chlorophylls to processing conditions such as light, heat, pH changes, oxygen and chemicals affected the bright green colour and its antioxi...