Effect of Storage and Packaging on the Quality of Dehydrated and Dehydrofrozen Pigeonpeas

Abstract

A study was undertaken to determine the effects of type of packaging and temperature of storage on the quality of dehydrated and dehydrofrozen pigeonpeas. Green pigeonpeas were soaked in 0.2-percent solution of sodium hydroxide for 4 hours and then dehydrated. The dehydrated pigeonpeas were packed in polyethylene bags and in tin cans, and stored for 1 year at room temperature, as well as at 100°F. Dehydrofrozen pigeonpeas were packed in polyethylene bags and stored at — 10°F. The results follow. 1. Pigeonpeas packed in polyethylene bags had the lowest total sugars, regardless of the temperature of storage, whereas no noticeable difference in the contents of starch, protein, and reducing sugars was obtained between the different samples. 2. The dehydrofrozen pigeonpeas had the best color. Color deterioration occurred in other samples in the following order: Pigeonpeas in cans stored at room temperature had the best color, in cans at 100°F. the next best, in polyethylene bags at room temperature came next, and in polyethylene bags at 100°F. the poorest color. 3. The dehydrofrozen pigeonpeas, as well as those stored in cans, had better texture (i.e. were more tender) than those stored in polyethylene bags at both temperatures. 4. The organoleptic appraisals indicated that the dehydrofrozen pigeonpeas received somewhat higher scores than the others, followed by those stored in tin cans and in polyethylene bags, respectively. However, the palatability of the pigeonpeas packed in polyethylene bags was not greatly affected, and they received a considerable degree of acceptance from the judges.