20608

Influence of Storage Conditions on Quality and Shelf Life of Stored Peas

Babatola L.A نويسنده , Ojo D.O نويسنده , LawaI I.O نويسنده

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An experiment was conducted from April through September 2000 at Department of Agronomy, University of Ibadan, Nigeria to evaluate the effects of storage conditions on the quality and storage life of peas, using four storage conditions; Deep Freezer (DOC; 95%RH) -DF, Room Refrigerator (12°C; 85% RH)-RR, Storage Incubator (8°C; 80% RH) -S1 and Ambient Storage Environment (as control, 32°C, 85% RH) ASE and three peas varieties: Green pea (Pisum sativum) -GP, Green bean (Phaseolus vulgaris) -GB; Runner Bean (Phaseolus coccineus) RB. Storage conditions in terms of quality preservation ranked in the order: DF > RR > S1 > ASE, while for variety RB > GP > GB in terms of pod yellowing and Vitamin A content while for pod rottening it ranked in the order: RB> GB> BP

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