Quality and Maturity Indices for Postharvest Handling of Southern peas

Purple hull pinkeye southern peas were harvested at three levels of maturity, shelled and stored at three temperatures (1, 5, and 20°C). Samples were evaluated at three storage intervals (1, 4 and 7 days) using 11 different indicators of quality. Alcohol insoluble solids and total solids measurements were most closely related to maturity differences. Derived instrumental color functions (AH and AE), pH, total acidity, and % green peas were the quality indices providing the best separation of the effects of maturity and storage. Instrumental color values were more ciosely correlated to changes in % green peas than total chlorophyll concentration. The proposed indices provide the means for a unified study of quality changes in sourthern peas during all stages of postharvest handling.