Thermal blanching strategies for prolonged shelf life and quality of garden peas

Abstract

This study investigates the impact of hot water blanching on the shelf life and quality of garden peas (Pisum sativum L.). Garden peas, significant for their nutritional value and adaptability, have a limited postharvest shelf life, typically lasting only a few days. The research aimed to optimize blanching conditions by evaluating the effects of varying temperatures and durations on physical and biochemical attributes. The results revealed that treatment at 90 °C for 4 minutes (T5) consistently outperformed other treatments, showing the highest fruit weight retention and minimal size reduction over time. Additionally, T5 maintained the highest levels of chlorophyll a, chlorophyll b, and ascorbic acid throughout the observation period, demonstrating the efficacy of milder blanching conditions in preserving nutritional quality. Conversely, higher temperatures and longer durations negatively impacted these attributes. These findings underscore the importance of tailored blanching procedures in enhancing the shelf life and nutritional value of garden peas. The study provides valuable insights into optimizing postharvest handling practices, promoting sustainable food preservation, and supporting consumer access to nutrient-rich foods. This research aligns with global efforts towards food security and sustainability, ensuring the continued availability and quality of pulse crops.