Abstract
Southern peas are difficult to shell when they are harvested at an immature stage. To overcome this, processors have resorted to a rather severe sweat process to increase the per cent shell-out. Post-harvest changes associated with varieties, maturity, and elevated temperatures were studied in four varieties of southern peas. The varieties: Purple Hull Pink Eye, California 5, Brown Crowder, and Cream 8 were chosen to represent four horticultural classes of peas. Four stages of maturity were studied within each variety. They were: (a) peas having reached their maximum size but before there was any loss of chlorophyll in the pods; (b) peas from pods that were more green than yellow; (c) peas from pods which were more yellow than green; and (d) peas from pods which were yellow but not dried or brittle. For the Purple Hull Pink Eye variety, purple and green pod color was compared rather than yellow and green. Storage temperatures of 100°F., 110° F., and 120°F. were studied. For texture, moisture, and carbohydrate examinations, peas were stored at the above temperatures in polyethylene bags for 12 hours, then shelled and analyzed. The treated peas were compared to both fresh peas and to rehydrated seeds. The attributes studied included texture, per cent moisture, total sugars, reducing sugars, alcohol insoluble solids (AIS), respiration, inorganic phosphates, acid soluble organic phosphates, acid insoluble phosphates, high energy phosphates and AMP. ...
Worthington, Josiah Wistar (1968). Post-harvest respiration, phosphorylation and carbohydrates in the southern pea, Vigna Sinensis, as influenced by maturity and elevated temperatures. Doctoral dissertation, Texas A&M University. Texas A&M University. Libraries. Available electronically from
https : / /hdl .handle .net /1969 .1 /DISSERTATIONS -173037.