Abstract:
Most of the green leaf vegetable and fruits lose their postharvest quality mainly due to yellowing as a consequence of chlorophyll (Chl) degradation. The study of Chl degradation of many
plants have been revealed that the Chl degradation mainly progress through formation of chlorophyllide (Chlide) a. Recent studies have revealed that the Chl degradation could be progressing through formation of pheophytin (Phy) a as a Chl derivative. Present study was conducted
to investigate the presence and formation of Phy a as Chl a derivative in selected stored plant
species. Green tea leaves, bell pepper, parsley and Japanese bunching onion were used in the
study. Presence of Chl a derivatives of 80% acetone extract of green tea leaves and Japanese
bunching onion were detected using HPLC at the wave length of 663nm. Formation of Chl a
derivatives were studied by incubating crude enzyme extract of bellpepper, parsley and bunching onion with Chl a and buffer solution. After one hour of incubation reaction was stopped
by adding 80% acetone. Chl a derivatives were studied using HPLC at 663nm. Phy a level of
processed green tea leaves was very high when compared to other plants. In parsley, bellpepper
and Japanese bunching onion formation of Phy a was prominent. All these indicated that early
studies of Chl degradation need further study to elucidate the mechanism of Chl degradation
in green plants.
