The Influence of Degree of Maturity on the Quality of Canned Pigeonpeas

How to Cite

Sánchez Nieva, F. (1961). The Influence of Degree of Maturity on the Quality of Canned Pigeonpeas. The Journal of Agriculture of the University of Puerto Rico, 45(4), 217–231.


The effect of maturity on the quality of canned pigeonpeas was studied. Various quality criteria such as drained weight, volume, and viscosity of the brine, color and turbidity of brine, and uniformity of color with respect to the predominance of green pigment were found to depend on the maturity of the pigeonpeas processed. It was found that higher drained weights were obtained as maturity increased. The viscosity of the brine increased while its volume decreased and the brine became darker and had a higher turbidity. Since all these quality criteria are taken into consideration in grading the product, the maturity of the pigeonpeas being processed will determine the grade of the canned product. Since higher shelled-out percentages are obtained as the pigeonpeas become more mature, processors may process peas at a stage of development which may lead to a lowering of the quality of the canned product. To insure a high-quality pack it is suggested that pigeonpeas should be bought by the processor according to quality or maturity, and not on a weight basis.


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