It has been found that the texture of canned peas is affected far more by cation exchange with the various solutions with which they are in contact during the canning operation than it is by variations of pH level within the median pH range. By a suitable choice of alkaline reagents applied in a definite sequence, it is therefore possible to maintain a normal canned-pea texture while elevating the pH sufficiently to protect about 60 per cent of the chlorophyll of peas against conversion to pheophytin. A moderate elevation of pH level has an effect on flavor which most observers consider to be favorable. The flavor effect is a reversible function of pH level and appears to be largely due to shifts in the dissociation of those odoriferous natural constituents of canned peas which are weak acids or bases. CONVENTIONAL canning procedures change the color of peas and of other green vegetables from the natural green to what is commonly termed an "olive" color. Willstatter has shown that the natural green pigment is the same in all higher plants and consists of a mixture of chlorophyll A, CsiHrjOjNiMg, and chlorophyll B, CisHToOiNhMg.
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