Influence of Blanching or Brining Treatments on the Formation of Chlorophyllides, Pheophytins, and Pheophorbides in Green Plant Tissue ^a

Abstract

SUMMARY Green vegetable tissue was analyzed for chlorophyll and chlorophyll derivatives before and after subjecting the tissue to differential blanching treatments representative of those used in commercial food processing, and to a brining treatment. The plant material studied was okra, snapbeans, turnip greens, and pickling cucumbers. Blanching at 180°F promoted the rapid formation of chlorophyllides and pheophorbides in certain tissue in addition to pheophytins, which were formed in all blanching studies.