Effect of Light Exposure on Color Stability of Green Asparagus Juice
CHEN Xue-hong
QIN Wei-dong
MA Li-hua
ZHENG Yong-hua
YU Bu-qing
Abstract：To explore the effect of light exposure on color stability of green asparagus juice during storage time ,the pasteurized juice were exposed to natural light and dark at ambient temperature .The changes of color ,chlorophyll ,carotenoids ,vitamin C ,total phenolics ,reducing sugar and amino acids con‐tents we re studied in green asparagus juice during storage time .The results showed that light exposure sig‐nificantly affected the color stability of green asparagus juice .The decrease of chlorophyll and the increase of carotenoids contents were inhibited by dark storage .At the same time ,the greenness of asparagus juice was kept .Vitamin C ,total phenolics and reducing sugar contents were closely correlated with the color of green asparagus juice .There was no significant correlation between amino acids and color of green aspara‐gus juice .The decrease of vitamin C ,total phenolics and reducing sugar contents were prevented by dark storage and the color stability of green asparagus juice was effectively kept .
Keywords：green asparagus juicelight exposurecolor stability
Publication Date：2015-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 42-46 )