The first-order reaction kinetics was determined for color degradation in green peas by using high performance
liquid chromatography and tristimulus colorimetry. The significant relationship (r = 0.967-0.978, p < 0.01)
was found between the change of visual color parameters and degradation of chlorophyll a as well as chlorophyll
b (r = 0.938-0.989, p < 0.01). Since the activation energies for visual green color loss and chlorophyll a
degradation were found similar, it is suggested that the objective color measurements can be used for determining
the degradation kinetics of chlorophyll a instead of expensive and time consuming HPLC analysis.