Effect of Carbon Dioxide Shock Treatment on Quality and Shelf Life of Sugar Peas (Pisum sativum L. var. macrocarpon)
J. Poubol, S. Kanlayanarat and K.L. Kyu
Program and Abstract. Australasian Postharvest Horticulture Conference. Royal Lakeside Novote., Rotorua, New Zealand. 27-30 September 2005. July 5-10, 2005. Page 45
2005
บทคัดย่อ
Effect of Carbon Dioxide Shock Treatment on Quality and Shelf Life of Sugar Peas (Pisum sativum L. var. macrocarpon)
CO2 shock treatment was tried to improve the storage life and minimize the perishability problem of sugar peas (Pisum sativurn L. var. macrocarpon). Green pods were treated with 40% or 80% CO2 for 3-9 h prior to storage at 10 °C and 86% RH. Exposure t0 0.03% CO2 served as control. All CO2 treatments did not significantly affect the shear force, peel color, chlorophyll, sugar, starch, and fiber contents of the pods but reduced weight loss and inspiration rate. The best treatment was the 40% CO2 for 9 h as it extended shelf life to 8 days instead of days with the other CO2 treatments.