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A study on the stability of chlorophyll a in Undaria pinnatifida during blanching, salting and storage was carried out. Raw Undaria pinnatifida was blanched for 25 seconds in the temperature range of 70 to 100℃. To stabilize the chlorophyll a some chemicals such as 1% solutions of Ca(CH₃CO₂)₂, Ca(OH)₂, MgCO₃, 0.5% Ca(CH₃CO₂)₂ with 0.5% MgCO₃, and reed ash solution were used during/after blanching. The blanched product was salted with table salt after centrifuging for 2 minutes at 1500 rpm, and then again centrifuged after 48 hours for dewatering. The product which was mixed with 8% of table salt was sealed in a polyethylene film bag and stored at 10, 20, 30 and 40℃. The most effective blanching temperature for maximal residual amount of chlorophyll a was 85℃. The quantities of total organic and volatile acids were not significantly changed by the blanching temperature. Blanching in 1% chemical solutions showed bitter results than soaking in 1% chemical solutions for 20 minutes after blanching without chemicals. Reed ash and 0.5% Ca(CH₃CO₂)₂ with 0.5% MgCO₃ solutions were more effective than the 1% solutions of other chemicals, but the effect was not significant, compared with the group not treated with chemicals. The most reasonable ratio of added salt to dewater the product for 48 hours was 30% in wlw. The amount of total organic and volatile acids revealed no correlation with the amount of added salt. Color and odor of salted product was not severely changed during the storage of 77 days at 10. ut the changes were accelerated with increasing storage temperatures. The degradation of chlorophyll a in salted product during storage could be interpreted as a first order reaction, and the rate constants at 10, 20, 30 and 40℃ were 0.1289, 0.1028, 0.0770 and 0.0550, respectively. Q-(10) and the activation energy were 1.33 and 5.01 Kcal/g mole.
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