Differential blanching timing and storage techniques influence shelf-life of fresh pea

Abstract

The influence of shelf-life of pea on different blanching and storage techniques were investigated to determine the quality and shelf life of pea. The experiment was carried out with 3 treatments of blanching timing such as 3 minutes, 5 minutes and 8 minutes and one untreated sample or unblanched pea was kept as control with fixed temperature 80 °Centigrade. 750 g of fresh pea is blanched in 1 ½ litre of water where 2 Tbsp of sugar was added. Blanched pea was undergone shock treatment with ice-cold water for 10 minutes. Pre-treated sample were stored in different storage techniques viz., deep freezer, room refrigerator, storage incubator and ambient storage atmosphere. The data were analysed with Least significant different (LSD) and Duncan’s multiple range test to compare mean with 5% probability. The stored sample were evaluated in 4 points rating scales for percent pod-yellowing, pod-cracking, pod-shrivelling and pod-rottening. The result of the study shows significant effect (p<0.005) of blanching and storage on quality of pea pods and shows that pea blanched for 5 minutes in hot boiling water and stored in deep freezer have better shelf-life up to 90 days without altering its required quality.