Effect of temperature and carbon dioxide on postharvest changes of small-pod-type sugar peas (Pisum sativum L. var. macrocarpon)
1984
Siriluk Schmidt
The best quality and the longest storage life of 20 days of the pods were found under the storage conditions of 0 percent C02 at 1 deg C. and 4 deg C. Pods stored under these conditions showed the least weight losses of 1.4 percent. Chlorophyll content of pericarps decreased from 14.5 mg/100 g to 8.4 mg/100 g fresh weight. Soluble solid content (SS) in pericarps decreased from 11.5 percent to 8.2 percent, whereas in the seeds the SS decreased from 9.2 percent to 7.3 percent. Ascorbic acid content in pericarps decreased severely from 46.4 to 7.8 and 5.5 mg/100 g fresh weight; in the seeds the content decreased from 13 mg/100 g to 7.6 and 6.0 mg/100 g fresh weight at 1 deg C. and 4 deg C. respectively. Protein content in seeds decreased slightly from 3.8 percent to 3.3 percent. Fiber content was almost constant at 1.5 percent and 1.6 percent. Under conditions of 0 percent C02 and at 7 deg C., the pods were stored for 16 days after which off-odor developed and the pods became unmarketable. At room temperature, the peas were unmarketable after 2 days
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