Effect of Ethylene, Free Fatty Acid, and Some Enzyme Systems on Chlorophyll Degradation

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Abstract
Chlorophyll degradation was studied in two varieties of spinach in the presence or absence of ethylene. In both varieties chlorophyll degraded during storage. Acceleration of degradation due to the presence of ethylene could not be demonstrated. Gradual disappearance did not coincide with activation of chlorophyllase, nor did it produce any new colored compounds. Catalase activity decreased during storage, while peroxidase activity increased. Addition of linoleic acid and various enzymes to model systems containing chlorophyll a accelerated degradation of chlorophyll. Rate of degradation was reduced by addition of antioxidants, catalase or superoxide dismutase suggesting involvement of both singlet oxygen and molecular oxygen in the bleaching process.
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