Abstract: Edible podded peas(Pisum. sativum L. var. macrocarpon Ser.)were tr ea ted with different concentrations of ethanol vapor(1, 2 and 3ml/kg)at 20℃ for 24h before storage at 1℃for 35days. Treatment with 1ml/kg ethanol could signifi cantly inhibit the respiratory rate, ethylene production and weight loss, decre a se the chlorophyll content increase the crude fibre and lignin contents and in hi bit decay incidence, thereby maintaining better quality and prolonging the st ora ge life. Treatments with 2ml/kg and 3ml/kg ethanol promoted the senescence p roce ss, as manifested by higher respiratory rate and ethylene production and in creas ed decay incidence. It clearly showed that high concentrations of ethanol caused injury to edible podded pear.

Key words: edible podded pea, ethanol treatment, storage