The effect of pH MgCl2 and ZnCl2 on the retention of chlorophyll in okra Hibiscus esculentus during blanching

Yap H.M., . and Nitisewojo P., . (1986) The effect of pH MgCl2 and ZnCl2 on the retention of chlorophyll in okra Hibiscus esculentus during blanching. [Proceedings Paper]

Vegetables were usually blanched they are frozen to minimize deterioration of their organoleptic properties. One of the important organoleptic attributes of green vegetables was the green colour which should be retained as much as possible. Okra Hibiscus esculentus was one of the vegetables which can be exported fresh if it could be stored frozen for a length of time without colour deterioration. This work was aimed to find a suitable method of blanching of okra that could retain the chlorophyll content as much as possible during blanching and frozen storage. Based on the maximum chlorophyll retention disappearance of peroxidase activity and organoleptic properties of blanching was found to be at 98 deg C for 3 minutes and at pH 8.0. The addition of MgCl2 plus ZnCl2 at 25 ppm each produced less chlorophyll retention compared with those using either MgCl2 or ZnCl2 only. Studies on the degradation of chlorophyll during frozen storage showed that okra blanched in 50 ppm ZnCl2 pH 8.0 for 3 minutes at 98 C retained the highest amount 65.7 of chlorophyll after 3 months storage period compared with those of frozen fresh okra or blanched using MgCl2 or combination of MgCl2 plus ZnCl2

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Abstract

Vegetables were usually blanched they are frozen to minimize deterioration of their organoleptic properties. One of the important organoleptic attributes of green vegetables was the green colour which should be retained as much as possible. Okra Hibiscus esculentus was one of the vegetables which can be exported fresh if it could be stored frozen for a length of time without colour deterioration. This work was aimed to find a suitable method of blanching of okra that could retain the chlorophyll content as much as possible during blanching and frozen storage. Based on the maximum chlorophyll retention disappearance of peroxidase activity and organoleptic properties of blanching was found to be at 98 deg C for 3 minutes and at pH 8.0. The addition of MgCl2 plus ZnCl2 at 25 ppm each produced less chlorophyll retention compared with those using either MgCl2 or ZnCl2 only. Studies on the degradation of chlorophyll during frozen storage showed that okra blanched in 50 ppm ZnCl2 pH 8.0 for 3 minutes at 98 C retained the highest amount 65.7 of chlorophyll after 3 months storage period compared with those of frozen fresh okra or blanched using MgCl2 or combination of MgCl2 plus ZnCl2

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP368 S471 1986 Call Number
AGROVOC Term:	Chlorophylls
AGROVOC Term:	Hibiscus esculentus
AGROVOC Term:	Blanching
AGROVOC Term:	Okras
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:25
URI:	http://webagris.upm.edu.my/id/eprint/14316

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