Chlorophyll Reduction in Harvested Canola

Researcher:

Gordon Hultgreen, Prairie Agriculture Machinery Institute, Humboldt, SK

Project Code:

CARP 9327

Final Report:

August 26, 1994

Summary:

A study was done to determine the effects of various temperatures, light levels and moisture contents on retained chlorophyll on stored Canola. Samples of Canola with high levels of retained chlorophyll were stored under different levels of these variables for a six month period. Crush plate tests were done at the beginning, periodically throughout, and at the end of the storage period. Although none of the storage conditions could definitely be shown to reduce the chlorophyll levels, there may have been a slight trend in the higher moisture Canola stored at 15° C. It is recommended that more research be carried out with a minimum storage temperature of 15° C. Less emphasis could be put on different levels of light and moisture. If higher moisture levels (+9%) are used some means of preventing spoilage such as a controlled atmosphere, will be needed.