The effect of ohmic blanching on the chlorophyll content, color characteristics, and polyphenol oxidase (PPO) activity of Mekai leaves (Pycnarrhena tumefacta miers)

Key Points

• Chlorophyll content is significantly affected by ohmic blanching in Mekai leaves, resulting in notable color changes.
• Polyphenol oxidase activity demonstrates a reduction following the application of ohmic blanching, enhancing leaf quality.
• Assessment using color characteristics provides insight into the visual appeal of processed Mekai leaves for consumers.
• The findings highlight the importance of processing techniques in preserving the nutritional and aesthetic qualities of Mekai leaves.