Effect of different purchase period on the quality and shelflife of green peas (Pisum sativum L.).
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The effects of purchase period (December, February and April) on the keeping quality of off-season cultured peas (<I>Pisum sativum</I> L., cv. Kishu-usui) were studied.<BR>The results obtained were as follows.<BR>1) The contents of chemical components (ascorbic acid, soluble nitrogen compounds and reducing sugar) were different among purchase period, and showed a high value in the peas purchased in December.<BR>2) The quality of peas stored at 1°C was kept for a long time. However, the peas stored at 8°C and 20°C, especially at 20°C, showed the deterioration of freshness. The shelf life of peas stored at 1°C, 8°C and 20°C was estimated to be 15-25, 8-13 and 3-4 days, respectively.<BR>3) Chlorophyll content showed almost no change during the storage at 1°C, but decreased at 8°C and 20°C in particular at 20°C. The content decreased markedly in the peas purchased in February and April.<BR>4) L-Ascorbic acid content did not almost change during the storage at 1°C and 8°C, but decreased notably during the storage at 20°C.<BR>5) Total sugar content increased from the 3rd day after storage at 1°C, showed a high value after 6 days, and almost no change thereafter. Conversely, the content showed a decline during the storage at 20°C.<BR>6) Starch content increased at 20°C storage. On the other hand, the content in the peas purchased in December and February, except in April, showed almost no change during the storage at 8°C. At 1°C storage, the content in the peas purchased in December and February, except in April, showed a tendency to decline.
- 日本食品保蔵科学会の論文
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