Chlorophyll Degradation by Peroxidase in Parsley Leaves

Author:

YAMAUCHI Naoki,MINAMIDE Takahisa

Publisher

Japanese Society for Horticultural Science

Subject

Horticulture,Horticulture

Reference31 articles.

1. 1. ALJUBURI, H., A. HUFF and M. HSHIEH. 1979. Enzymes of chlorophyll catabolism in orange flavedo. Plant Physiol. 63: S-73.

2. 2. BARMORE, C. R. 1975. Effect of ethylene on chlorophyllase activity and chlorophyll content in calamondin rind tissue. HortScience 10: 595-596.

3. 3. DIETRICH, W. C., M. D. NUTTING, R. L. OLSON, F. E. LINDQUIST, M. M. BOGGS, G. S. BOHART, H. J. NEUMANN and H. J. MORRIS. 1959. Time-temperature tolerance of frozen foods. XVI. Quality retention of frozen green snap beans in retail packages. Food Technol. 13: 136-145.

4. 4. ESKIN, M. 1979. Plant pigments, flavors and texture. p. 4. Academic Press, New York.

5. 5. FERGUSON, I. B., C. B. WATKINS and J. E. HARMAN. 1983. Inhibition by calcium of senescence of detached cucumber cotyledons. Plant Physiol. 71: 182-186.

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