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¡ÆC, 20¡ÆC, 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¡ÆC was better than storage 20¡ÆC. 2. The chlorophyll contents of green peas with the pod was higher than green peas without the pod during storage at 5¡ÆC, 20¡ÆC. 3. The ascorbic acid contents of green peas were remarkably decreased in storage at 20¡ÆC, and its contents of storage 21 days at 5¡ÆC were similar to contents of storage 2~7 days at 20¡ÆC.
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KEYWORD
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green peas, storage, chlorophyll, ascorbic acid
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