Kinetic model for chlorophyll degradation in green tissue

A general mechanistic model was developed to describe chlorophyll degradation to pheophytin, chlorophyllide, and pheophorbide in coleslaw, pickles, and olives. Kinetic constants were determined for each commodity. The comparison of in vitro chlorophyllase catalytic constants from greened rye seedlings and in vivo rate constants determined from our whole tissue studies suggests that the conversions of chlorophyll to chlorophyllide and pheophytin to pheophorbide in coleslaw, cucumbers, and brined olives were the result of chlorophyllase activity. We developed a general model that allows for the quantitative comparison of chlorophyll degradation between commodities and thus enhances qualitative comparisons between commodities. In turn, the qualitative comparison could be useful in understanding and controlling the fate of chlorophyll in processed foods.