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KMID : 0665420050200060761
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Korean Journal of Food Culture
2005 Volume.20 No. 6 p.761 ~ p.766
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Changes of Quality on Green Peas by the Storage
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Lim Hyo-Won
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Abstract
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This study was carried out to identify the change of appearance, chlorophyll and ascorbic acid contents of green peas during storage at 5°C, 20°C, and the results were summarized as follows; 1. appearance of green peas with the pod was better than green peas without the pod during storage, and storage power at 5°C was better than storage 20°C. 2. The chlorophyll contents of green peas with the pod was higher than green peas without the pod during storage at 5°C, 20°C. 3. The ascorbic acid contents of green peas were remarkably decreased in storage at 20°C, and its contents of storage 21 days at 5°C were similar to contents of storage 2~7 days at 20°C.
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KEYWORD
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green peas, storage, chlorophyll, ascorbic acid
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