Effect of heat treatment on postharvest quality of edible podded pea

To explore the effectiveness of pre-storage heat treatment on quality maintenance of edible podded pea (Pisum. sativum L. Var. Saccharatum), fresh harvested edible podded pea were dipped in water at either 40℃ for 20 min, 40 min or 50℃ for 20 min before stored at 1℃ for 6 weeks. The main physiological and quality parameters were monitored during storage at the intervals of one week. The results indicated that treatments at 40℃ for 20 min or 40 min not only reduced decay incidence, but also inhibited respiratory rate and the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase, maintained lower level of malondialdehyde and lignin contents and higher level of chlorophyll and Vitamin C contents, thereby delaying the senescence process and quality degradation. Therefore, these treatments have potential use in edible podded pea storage. Treatment at 50℃ for 20 min, however, had no beneficial effects on delaying senescence and maintaining quality in edible podded pea.