Effect of pre-treatments and drying methods on quality of Dehydrated Green Peas (Pisum sativum L.) at KVK Tabo, Lahaul-Spiti

Abstract

Himachal Pradesh dedicated 26 thousand hectares to pea cultivation, recording 328.80 thousand tonnes production during 2019-20, thriving across diverse agro-climatic zones (Sharma et al., 2020; Himachal Pradesh Agriculture Dept., 2020). A field trial conducted during 2019-20 at Krishi Vigyan Kendra (KVK) Tabo, Himachal Pradesh evaluated the effect of pre-drying treatments and drying methods on quality attributes of green peas (Pisum sativum L.). Three treatments were compared: FP (washing + open sun drying), T1 (blanching at 85°C for 1 min + 1 g/L KMS dip for 10-15 min + solar drying), and T2 (blanching + 2% salt dip for 10-15 min + sun drying). Physical quality assessment showed T1 produced dark green, smooth-textured peas, T2 yielded light green, smooth peas, while FP resulted in pale green, shriveled peas. Sensory evaluation by 10 expert panelists using 9-point hedonic scale confirmed T1 superiority (color: 8.5, texture: 7.8, overall acceptability: 16.3), followed by T2 (14.3) and FP (12.0). Blanching inactivated deteriorative enzymes while KMS provided antioxidant protection for superior color retention; solar drying minimized contamination compared to open sun exposure. T1 represents a cost-effective protocol for smallholder farmers requiring minimal equipment investment while producing premium-quality dried peas commanding higher market prices. The scientific efficacy of T1 is attributed to the thermal inactivation of deteriorative enzymes, specifically peroxidase and lipoxygenase, during the blanching stage, which prevents the development of off-flavors. Furthermore, the KMS treatment provided critical antioxidant protection, stabilizing the chlorophyll molecules against oxidative degradation. The use of solar drying further enhanced quality by maintaining a controlled thermal environment and minimizing exposure to UV radiation and environmental contaminants, which are prevalent in open sun drying. Ultimately, the T1 protocol offers a technologically accessible and cost-effective solution for smallholder farmers in the region. By adopting this method, producers can overcome the limitations of traditional practices, thereby enhancing product value, securing rural livelihoods, and ensuring the year-round availability of nutritionally dense green peas without requiring heavy industrial infrastructure. By adopting this method, producers can move beyond the quality limitations of traditional practices, thereby enhancing product value, securing rural livelihoods, and ensuring the year-round availability of nutritionally dense green peas without requiring heavy industrial infrastructure high energy. The trial demonstrates that T1 provides a cost-effective, low-entry-barrier technology for rural farmers. By adopting protocol, farmers can move away from "industrial dependency" and produce a premium-grade dehydrated pea that maintains its nutritional integrity and market appeal. This technological intervention directly supports rural livelihoods in Lahaul-Spiti by ensuring that a highly perishable summer crop becomes a year-round source of income. A technologically accessible and cost-effective, low-entry-barrier technology for rural smallholder farmers in the Lahaul-Spiti region. By adopting this method, producers can move beyond the quality limitations of traditional practices and "industrial dependency," producing a premium-grade dehydrated pea that maintains its nutritional integrity and market appeal. The technology addresses quality limitations of traditional farmer practices, enhancing product value, rural livelihoods, and year-round availability of nutritionally rich green peas without industrial dependency.