Influence of Storage Conditions on Quality and Shelf Life of Stored Peas

Babatola, L. A.; Ojo, O. D.; Lawal, Israel Oluwasanmi

doi:10.3923/jbs.2008.446.450

Cited by 6 publications

(7 citation statements)

References 2 publications

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“…5). This value is approximately the half of the value found by Babatola, Ojo, and Lawal (2008) after storing pea samples at 8 °C. The ARA decrease was also 35.0% after water BL treatment in respect to the initial value.…”

Section: Antiradical Activity Of Stored Peassupporting

confidence: 47%

Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage

Yonny

Medina

Nazareno

et al. 2018

LWT

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Section: Antiradical Activity Of Stored Peassupporting

confidence: 47%

Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage

Yonny

Medina

Nazareno

et al. 2018

LWT

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“…The AIVs are usually in scarce supply during dry seasons but plenty during rainy seasons that occasion high postharvest losses (Seidu et al, ). Postharvest losses for cowpea leaves and other AIVs in East Africa have been estimated to be as high as 30%–40% of the production quantity with some countries recording even higher figures (Babatola, Ojo, & Lawal, ). Gogo, Opiyo, Ulrichs, and Huyskens‐Keil () reported postharvest losses exceeding half of the production quantity of cowpea leaves and other AIVs among some of the farmers in Kenya.…”

Section: Resultsmentioning

confidence: 99%

“…The AIVs are usually in scarce supply during dry seasons but plenty during rainy seasons that occasion high postharvest losses (Seidu et al, 2012). Postharvest losses for cowpea leaves and other AIVs in East Africa have been estimated to be as high as 30%-40% of the production quantity with some countries recording even higher figures (Babatola, Ojo, & Lawal, 2008). Gogo, Opiyo, Ulrichs, and Huyskens-Keil (2018) reported postharvest losses exceeding half of the production quantity of cowpea leaves and other AIVs among some of the farmers in Kenya.…”

Section: Postharvest Losses Of Cowpea Leafy Vegetablesmentioning

confidence: 99%

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Owade

Abong

Okoth

et al. 2019

Food Science & Nutrition

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Cowpea leaf is among the African indigenous vegetables that have been recommended for possible alleviation of food and nutrition insecurity in sub‐Saharan Africa (SSA). The vegetable is rich in micronutrients including iron and vitamin A whose deficiencies are prevalent in SSA. Considering the limitation of seasonal availability, preservation techniques have been adopted to enhance availability with little success. This review aims at highlighting the contribution of cowpeas leaves to food and nutrition security as well as research gaps that must be addressed to promote the utilization of value‐added forms that would have extended effect of improving its production and consumption. It was found that preserved and fresh cowpea leaves were rich in beta‐carotene and iron in the ranges of 0.25–36.55 and 0.17–75.00 mg/100 g dry weight, respectively. The proportion of rural households incorporating the vegetable in its various forms in the region can be as high as 30%. With adequate utilization, the vegetable provided up to ≥ 75% and 25% of RDAs for vitamin A and iron, respectively, of children aged 4–8. However, the utilization of preserved forms faced a limitation for a deviation of up to 30% in their sensory scores and decreased nutrient content as compared to the fresh ones hugely hindered their market penetration. Utilization of novel processing techniques incorporating concept of hurdle technology can help address these quality losses. In conclusion, preservation of cowpea leaves should seek not only to enhance the shelf‐life, but also to enhance acceptability of the products with a view of increased utilization.

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“…The physicochemical changes and shelf life of guava as influenced by postharvest condition were observed, refrigeration was observed to prolong shelf life for 16-28 days followed by evaporative coolant structure [44]. Further research on the influence of storage conditions, such as deep freezing, refrigeration and evaporative coolant structure on the quality of varieties of carrots showed that carrots stored best in the deep freezer at the temperature of 0-4°C in terms of color, firmness and disease infection [45].…”

Section: Evaporative Cooling System As Improvement On the Use Of Clay...mentioning

confidence: 97%

Indigenous and Improved Postharvest Handling Methods and Processing of Fruits

Adewoyin¹,

Ibidapo²,

Babatola³

et al. 2022

Fruit Industry

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After harvesting, fresh fruit’s quality cannot be improved but it can be maintained. Fruits should be harvested at the appropriate maturity stage and size. Harvesting of fruits at improper maturity stage reduces shelf-life. Time of harvest, method of harvest, tools used in harvesting also contribute to the wholesomeness of harvested fruits. Fruits are living organisms that continue their living processes after harvest; therefore, their handling directly affects freshness as well as optimum flavor. Maintaining cool temperatures, appropriate air combination to maintain the quality of fruits, producers, handlers, and retailers are to ensure that fruits going for processing, marketing, or into storage are at the best quality state. Indigenous handling refers to the native, age-long, cultural system of postharvest handling of horticultural crops. Postharvest handling comprises interconnected activities from harvest to sorting, grading, preservation, transportation, packaging, processing, marketing, and decision by the consumer to accept or reject the food. Improvement is the enhancement made on the traditional postharvest handling methods to reduce losses of agricultural produce by at least 5%. Various means have been developed over time to handle and preserve food and particularly fruits over ages of technology advancement from the Stone Age.

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Influence of Storage Conditions on Quality and Shelf Life of Stored Peas

Cited by 6 publications

References 2 publications

Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage

Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage

A review of the contribution of cowpea leaves to food and nutrition security in East Africa

Indigenous and Improved Postharvest Handling Methods and Processing of Fruits

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