Effects of 6-BA and Heat Treatments on Storage Quality of Edible Podded Pea

Abstract

Abstract: BA treatment and heat treatment have been recognized as green techniques for fresh fruits and vegetables. The ediblepodded peas were treated with 6-BA (15ml/L) or water at 40℃ for 20min before storage at 1±1℃ for 6 weeks. Both treatmentsresulted in less decay incidence, inhibited repiratory rate, POD and PPO activities, and lower levels of MDA contents, delaying thedegradation of chlorophyll, VC and water contents and the increase of crud fiber contents, thereby delaying the senescenceprocess and quality degrading. Treatments with 6-BA was found to be effective in maintaining higher levels of chlorophyll, VC andwater contents in pods. The preservation effect of 6-BA treatment was better than heat treatment.

Key words: BA, heat treatment, edible podded pea, storage quality

WANG Feng, ZHENG Yong-Hua. Effects of 6-BA and Heat Treatments on Storage Quality of Edible Podded Pea[J]. FOOD SCIENCE, 2004, 25(11): 314-317.

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Effects of 6-BA and Heat Treatments on Storage Quality of Edible Podded Pea

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