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Changes of Quality on Green Peas by the Storage  

Lim, Hyo-Won (Dept. of Hotel Culinary Arts, Andong institute of information Technology)
Publication Information
Journal of the Korean Society of Food Culture / v.20, no.6, 2005 , pp. 761-766 More about this Journal
Abstract
This study was carried out to identify the change of appearance, chlorophyll and ascorbic acid contents of green peas during storage at $5^{\circ}C,\;20{\circ}C$, and the results were summarized as follows; 1. appearance of green peas with the pod was better than green peas without the pod during storage, and storage power at $5^{\circ}C$ was better than storage $20^{\circ}C$. 2. The chlorophyll contents of green peas with the pod was higher than green peas without the pod during storage at $5^{\circ}C,\;20{\circ}C$. 3. The ascorbic acid contents of green peas were remarkably decreased in storage at $20^{\circ}C$, and its contents of storage 21 days at $5^{\circ}C$ were similar to contents of storage $2{\sim}7$ days at $20^{\circ}C$.
Keywords
green peas; storage; chlorophyll; ascorbic acid;
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Times Cited By KSCI : 3  (Citation Analysis)
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