Abstract
The changes of chemical components and the keeping quality during storage were studied on green peas which were cultured in Wakayama (cv. Kishu-usui), in Kagoshima (Unknown, but belong to Usui-kei) and in Taiwan (cv. Greentop).
The contents of chemical components were different among three cultivars. In Kishu-usui peas, the contents of chlorophyll, L-ascorbic acid and starch were high, and total sugar content was low. In Greentop peas, total sugar content was high, and starch content was low.
Soluble nitrogen compounds and total sugar contents in all cultivars decreased during storage at 20°C and showed almost same value after 6 days of storage. On the other hand, starch content of Usui-kei (Kagoshima) increased during the storage at 20°C.
In organoleptic test, both sweetness and deliciousness values were the highest in Kishu-usui peas on the purchased day, but those values were lower after 2 days of storage at 20°C. The value of sweetness in organoleptic test was the lowest on both day, although total sugar content was high in Greentop peas.
