Effect of different purchase period on the quality and shelflife of green peas (Pisum sativum L.)

Abstract

The effects of purchase period (December, February and April) on the keeping quality of off-season cultured peas (Pisum sativum L., cv. Kishu-usui) were studied.
The results obtained were as follows.
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.
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.
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.
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.
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.
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.