Freezing and vegetable colour

Green peas, green beans, Brussels sprouts and spinach are the most consumed frozen green vegetables. These vegetables are blanched prior to freezing to 

Interconversion of chlorophylls in unblanched peas during storage in nitrogen for 20 months at —9°C. Data from Buckle and Edwards (1970). 

To our knowledge, no data are available on flavonoids and betalains in relation 

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