Effects of Different Treatments on Browning and Quality Preservation of Peas (Pisum sativum Linn.) as Fresh-cut Vegetable

Abstract

Abstract: In this experiment, the effects of 0.1% ascorbic acid treatment and 0.2% citric acid treatment on some browning- inducing physiological changes and quality changes of green peas without shuck during storage at 4 ℃ were investigated. The results indicated that the treatment with 0.2% citric acid and 0.l% ascorbic acid can inhibit the polyphenol oxidase (PPO) activity and water loss rate, and they also can retard the increase of malondialdehyde (MDA) content and the decrease of VC, thereby delaying the senescence process, inhibiting tissue browning and prolonging storage life. The effects of 45 ℃ heat treatment for 30 s or 60 s on browning and activity of enzyme related to browning of green peas without shuck during storage at 4 ℃ were also investigated in this experiment. The results indicated that the heat treatment can inhibit the PPO activity, retard the increase of MDA, and inhibit the decrease of VC, thereby delaying the senescence process and keeping the quality of green peas.

Key words: green peas without shuck, preservation, acid treatment, heat treatment

LI Ling-Xiu, CHENG Yu-Dong. Effects of Different Treatments on Browning and Quality Preservation of Peas (Pisum sativum Linn.) as Fresh-cut Vegetable[J]. FOOD SCIENCE, 2008, 29(9): 611-616.

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Effects of Different Treatments on Browning and Quality Preservation of Peas (Pisum sativum Linn.) as Fresh-cut Vegetable

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