Blanching effect on the quality and shelf life of pea

Authors

  • Shahnaj Pervin 1Postharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur-1701, Bangladesh. Author
  • Md Miaruddin Postharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur-1701, Bangladesh. Author
  • Md Serazul Islam Department School of Agriculture and Rural Development, Bangladesh Open University, Gazipur-1705, Bangladesh. Author
  • Md Hafizul Haque Khan Department School of Agriculture and Rural Development, Bangladesh Open University, Gazipur-1705, Bangladesh. Author
  • Md Mizanur Rahman Postharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur-1701, Bangladesh. Author

Keywords:

Pea, blanching,, quality,, shelf life, dry matter, β- carotene, external color.

Abstract

The effects of blanching on the peas were investigated to determine the quality and shelf life of the pea during storage in deep freeze for six  months. The experiment was carried out Completely Randomized Design and there were five treatments using four different blanching times  as 1 min, 3min, 5 min, and 7 min with fixed temperature of 800C. The data were analyzed under computerized statistical methods of M-stat  and Duncan’s Multiple Range Test was used to compare the means. The chemical compositions were analyzed and the following results were  investigated: the dry matter percentages were slightly decreased over storage duration. The acidity contents of blanching peas were slightly  decreased and PHcontents slightly increased on storage. The Vitamin C and β-carotene contents were decreased after increasing the  blanching time. Peroxidase and catalase inactivation time of enzyme for blanching of peas represents the most enzymes were inactivated  rapidly as temperature rises to 80OC with 7 minutes blanching. Therefore, the study results showed that the frozen peas were stored well in  home deep freeze up to four months blanching at 800C for 7 minutes. 

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Published

2024-05-31

How to Cite

Pervin, S., Miaruddin, M., Islam, M.S., Khan, M.H.H., & Rahman, M.M. (2024). Blanching effect on the quality and shelf life of pea . Journal of Postharvest Technology, 5(2), 47–54. Retrieved from https://acspublisher.com/journals/index.php/jpht/article/view/15686