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QUALITY AND MATURITY INDICES FOR POSTHARVEST HANDLING OF SOUTHERN PEAS.

Author(s) : SHEWFELT R. L.

Type of article: Article

Summary

PEAS WERE HARVESTED AT THREE LEVELS OF MATURITY, SHELLED AND STORED AT 274, 278 AND 293 K (1, 5 AND 20 DEG C). SAMPLES WERE EVALUATED AT 1, 4 AND 7 DAYS USING 11 DIFFERENT INDICATORS OF QUALITY. ALCOHOL INSOLUBLE SOLIDS AND TOTAL SOLIDS MEASUREMENTS WERE MOST CLOSELY RELATED TO MATURITY DIFFERENCES. DERIVED INSTRUMENTAL COLOR FUNCTIONS, PH, TOTAL ACIDITY, AND% GREEN PEAS WERE THE QUALITY INDICES PROVIDING THE BEST SEPARATION OF THE EFFECTS OF MATURITY AND STORAGE. THE PROPOSED INDICES PROVIDE THE MEANS FOR A UNIFIED STUDY OF QUALITY CHANGES.

Details

  • Original title: QUALITY AND MATURITY INDICES FOR POSTHARVEST HANDLING OF SOUTHERN PEAS.
  • Record ID : 1985-0595
  • Languages: English
  • Publication date: 1984/03
  • Source: Source: J. Food Sci.
    vol. 49; n. 2; 389-392; 5 fig.; 2 tabl.; 21 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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