Effect of primarily treatments on quality indicators of frozen storage green peas for six months

Abstract

This research was carried out at the Department of Food Sciences - Faculty of Agriculture - Damascus University by treating fresh peas by soaking them for 20 minutes with different levels of sodium carbonate Na₂CO₃ (0, 0.5 and 1%) in order to preserve green color of peas during freezing,

and heat treatment after soaking by blanching for 3-5 minutes at (80-90)ﹾ C to inhibit the enzymatic activity and maintain quality indicators, especially vitamin C of green peas, then rapid cooling with cold water to reduce the continuation of boiling temperature effect and keeping it at freezing at 18-ﹾC for a period of six months. Results showed the superiority of treatment with the alkaline solution by 1% in maintaining natural color of frozen peas and stored for six months, a decrease in the rate of loss of vitamin C for peas, and showed low activity of both catalase and peroxidase enzymes during

blanching for 4 minutes at 85°C, which it^,s the perfect heat treatment for fresh green peas.