Analysis of Factors Affecting the Color Stability of Dehydrated Chive
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Abstract:
The effects of dehydration methods, light and temperature on the chlorophyll content, chroma, peroxidase, chlorophyll enzyme and magnesium chelate enzyme of dehydrated chive were studied to explore the factors affecting the color stability of dehydrated chive. The results showed that the chlorophyll content and a * value of freeze-dried chives were 1.59 times and 84.81% of those of hot-air-dried chives, respectively. When stored in dark for 28 d, the content of chlorophyll increased by 14.3%, the a * and ΔE values decreased by 13.13% and 10.86%, respectively, and the activities of peroxidase, chlorophyllase and Mg-dechelatase were remarkably decreased, compared with the chives stored in natural light. When stored at 4 ℃ for 28 d, compared with at 37 ℃, the chlorophyll content of dehydrated chive increased by 37.95%, the a * value decreased by 34.53%, and the activities of peroxidase, chlorophyll enzyme and Mg-dechelatase were down to 75.20%, 66.86% and 57.89%, respectively. Dehydration method, light and storage temperature are the important factors affecting the color stability of dehydrated chive. Freeze drying, storage at 4 ℃ and in dark all significantly alleviated the degradation of chlorophyll, inhibited the activities of peroxidase, chlorophyll enzyme and Mg-dechelatase, and effectively maintained the green of dehydrated chive. Therefore, the color stability of dehydrated chive will be effectively maintained when they are processed by freeze-dried and stored in low temperature and dark, which provides a theoretical basis for their quality maintenance.
