A Study On Postharvest Physiology And Storage Techniques Of Edible Podded Pea

The main physiological changes of edible podded pea (Pisum.sativum L.var.macrocarpon ser. Riben Nen or Taiwan Qizhen) stored at different temperatures and the effects of hot water, alcohol, MJ and 1-MCP treatments on postharvest senescence physiology and edible quality changes were investigated. The results were as follows:1. Hot water treatment at 40℃ for 20min or 40min resulted in less decay incidence, inhibited respiratory rate, PPO, POD and PAL activities, maintained lower levels of delaying the senescence process and quality degrading. However, hot water treatment at 50℃ for 20min had no beneficial effects on the rate of senescence and storage quality.2. Treatment with 1ml/kg ethanol significantly inhibited the respiratpry rate, ethylene production and weight loss, retarded the decrease of chlorophyll content and the increase of crude fiber contents, inhibited decay incidence, thereby maintaining better quality and prolonging the storage life. Treatments with 2ml/kg and 3ml/kg ethanol promoted the senescence process, as manifested in higher respiratory rate and ethylene production, increased decay incidence, which clearly showed that high concentrations of ethanol caused injury to edible podded pea3. Treatments with 10μmol.L-1 and 100μ mol.L-1 MJ significantly inhibited the higher levels of respiratory rate and ethylene production of pea, as manifested in higher levels of SOD activities and lower levels of O2 contents, retarding the increase of POD and PPO activities peak, delaying the degradation of chlorophyll, Vc contents and increase of MDA, crude fiber contents, weight loss and decay incidence, thereby enhanced the storage property and edible quality. Treatments with 1 μ mol.L-1 MJ presented senescence process and decay incidence in pea pod as the same as controlled.4. Treatments with 1μ l.L-1 and 2μl.L-1 1-MCP could inhibited the higher levels of respiratory rate and ethylene productions of pea, as manifested in higher levels of SOD and ASA-POD activities and lower levels of O2 content, delaying the degradation of chlorophyll, ASA contents and reducing sugar contents and decrease of MDA, crud fiber contents and decay incidence in pod, thereby extended the storage longevity and shelf period; Treatments with 0.5μ l.L-1 1-MCP exhibited obviously t senescence and decay of pod , which shown that 1-MCP has weak ability of bonding acceptor inside pod at lower temperature.