CHANGES IN THE COMPOSITION OF THE GARDEN PEA AFTER HARVEST

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Abstract
The % of reducing sugars in the pods remained somewhat constant at 0 and 5[degree] C, but at the higher temp. there was a gradual loss; the rate of loss was most rapid at 35[degree] C. The % of sucrose decreased from 0 to 35[degree] C; the rate of loss was most rapid at 35[degree] C. The % of starch decreased at all temp.; the smallest loss occurred at 0[degree] C. The losses at 25 and 35[degree] C. paralleled each other rather closely. The % of acid-hydrolyzable polysaccharides changed but little at 0[degree] C. The rate of increase was somewhat slower at 35 than at 25[degree] C. The % of crude fiber increased at all temp. The rate of increase was least at 0 and highest at 35[degree] C.[long dash]The % of sucrose in the peas remained somewhat constant at 0[degree] C. during the entire storage period. The most rapid loss occurred at 25[degree] C. The % of starch changed but little at 0[degree] C, but there was a gradual increase at the higher temp. The decrease was most rapid at 25[degree] C. The % of acid-hydrolyzable polysaccharides remained rather constant at 0[degree] C. and increased but slightly at 5[degree] C. At 14, 25, and 35[degree] C. there was a rather irregular increase, but after 120 hrs. the % present was about the same in the 3 high temp. lots. The % of crude fiber remained about constant at 0 and 5[degree] C. It also remained rather constant at the higher temp. after a small initial increase.[long dash]In peas stored shelled and un-shelled at 25[degree] C, the most significant changes were the decrease in the % of sucrose and the increase in the % of starch. The sucrose decreased and the starch increased at a much more rapid rate in the shelled than in the unshelled peas.

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