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Carotene Losses in Freshly Cut Plant Tissues^*

From the Departments of Agricultural Chemistry and Dairy Husbandry, Purdue University Agricultural Experiment Station, Lafayette, India

ABSTRACT

Studies have been made to determine the losses of carotene in freshly cut plant materials under conditions which were favorable to enzyme activity and under other conditions which inhibited enzyme action.

Evidence is presented which indicates that the destruction of carotene, due to enzymatic activity, is greater in alfalfa, red clover, and sweet clover than in the oat plant, Kentucky bluegrass and bluegrass. Other plants such as corn, soybeans, and lespedeza seem to have an intermediate enzyme activity. The enzyme appears to be aerobic in character.

Although the carotene losses in wilted plant materials are related to enzyme activity, some non-enzymic destruction also occurs.

^* Journal Paper No. 152 of the Purdue University Agricultural Experiment Station.