Shelf life of barley shoots chlorophyll under four frozen-storage conditions

B. RONCEROS; DÍAZ D.; J.M. BASTÍAS-MONTES; O. MUÑOZ-FARIÑA; A. R. LESPINARD; T. ESPINOZA-TELLEZ; R. QUEVEDO-LEÓN

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2021

0145-8892

Barley (Hordeum vulgare L.) shoots were frozen stored at four temperatures (−5, −10, −15 and −20°C) over a period of 5 months. The chlorophyll a and b content were evaluated using spectrometry and changes in content during frozen storage were adjusted applying first-order kinetics (r > 0.90). Degradation rates established for chlorophyll a were between 0.00217 mg/kg per day at −5°C and 0.00065 mg/kg per day at −20°C; and for chlorophyll b, between 0.00315 and 0.00012 mg/kg per day at −5 and −20°C, respectively. The rates were correlated with temperature following an Arrhenius-type relationship (r > 0.90). In accordance with shelf-life predictions, for first-order kinetics, and considering an arbitrary reduction in chlorophyll content of 30%, we recommend storing barley shoots at freezing temperatures equal to, or below, −12°C for no longer than 18 months.