The Stabilization of Carotene in Dehydrated Legumes (Alfalfa) and Cereal Grasses

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Abstract
Destruction of the lipoxidase by autoclaving for 1 hr. at 15 lbs. pressure did not preserve the carotene content of dehydrated alfalfa or cereal grasses exposed to air at room temp. Addition of 5-10% of water to these dehydrated materials and then lightly packing them in receptacles sealed with flexo wax or Durex wax preserved the carotene completely for 3 months, when held at room temp. (22-25 [degree]C). The total water content for the oats was 15-20% and for the alfalfa 12-17%. The process of preservation appears to be a restoration of more rapid respiratory enzyme action with utilization of the oxygen and formation of CO2. There was no indication that bacterial action directly was responsible for the changes that occurred. Temp. changes during the process of respiration were negligible in the masses of material used. It is evident that receptacles with minimum or no air and CO2 effusion rates are necessary for success in the preservation of the carotene by the method outlined. Oxygen must be excluded or at least held at a low conc.