Dutch beans, also known as peas, green peas, French pod peas, etc., are leguminous pea herbaceous plants native to the Mediterranean coast and central Asia, and are cultivated throughout the country. The young shoots, tender rice, and grains of peas can all be practical. Because of their delicate fragrance and rich nutrition, they are increasingly welcomed by people. The growth habit of peas per plant is divided into three types: creeping, semi-fragile and dwarf; the structure of pods is divided into hard pupa and soft pupa. Most of the cultivation is dominated by creeping species.
(1) Storage characteristics and varieties 1 Storage characteristics The storage period is not prolonged, otherwise, the aging of tissues will be green, and 15 days is appropriate. The harvesting period is very important, and harvesting varies according to the purpose of use. Soft pea pods should be harvested when the pea kernels and tender pods are not yet well developed. For frozen processing, the pods are preferably young and the pods are not Harvesting occurs when gaps occur. Hardy peas should be harvested when the beans are full and young. In short, fresh bean pods for fresh vegetables should be harvested early and harvested 12 to 14 days after flowering. The hard pod species are mainly edible seeds and should be harvested 15 to 18 days after flowering.
2 varieties of peas are classified into grain peas, vegetable peas, and vegetable peas according to their use. The pods can be divided into soft pods and hard pods. The soft pods are mainly larvae and tender shoots. The hard pods are mainly eaten with fresh seeds. There are about 100 to 200 pea cultivars cultivated in China, of which pod peas commonly cultivated in the middle part of Guangdong, fresh pods and beans are edible, crispy and sweet. In addition, there are also widely cultivated cultivars such as Shanghai Xiaoqingjing and Chengdu. Winter peas, very early maturing in Beijing, early maturing in Harbin, etc.
(2) Suitable storage conditions Temperature 0 °C, relative humidity 95% ~ 98%.
As a pea serving fresh grain, the beans should be kept tender and sweet. However, when peas are harvested, it is a hot season. After harvesting, the beans quickly lose their sweetness and tenderness, and the pods age. After harvesting, you should avoid solar radiation and dry wind, and try to keep it in a cool place to prevent the increase of respiratory rate and degradation of quality. According to reports, when the storage temperature is higher than 6°C, the sugar content in the bean is rapidly converted into synthetic starch only after 24 hours, and the content of amino acid is also significantly reduced, resulting in hardening of grains and deterioration of quality. Therefore, peas must be precooled at about 0°C immediately after harvest and refrigerated at this temperature. Peas are also very susceptible to dehydration and wilting. They require high humidity during storage and have a relative humidity of 95% to 100%.
(3) Storage methods and management measures After the peas are harvested, the sugar content will decrease and their flavor will be greatly affected. Unless they are stored at temperatures close to 0°C, the decrease in sugar content will slow down. Water cooling is the best pre-cooling method for peas. The peas in the basket can be cooled down from 20°C to 2°C in 12°C cold water. Vacuum cooling can also be used, but the peas must be wet before they can be consistent with the water cooling results. Pre-chilled peas should be packed with crushed ice (top) to keep the peas fresh and plump. When ice is added to the top of the peas, moisture (95%) needed by the peas can be provided to prevent wilting. 0 °C for the best storage temperature, be sure to add ice in the pea's packaging, or even at 0 °C, the storage period can not exceed 1 to 2 weeks. Unhulled peas are better preserved than shelled peas.
Studies in the United Kingdom have shown that the quality of green peas can be stored for 20 days in peas at a spontaneous tempera- ture of 0°C and 5% to 7% carbon dioxide rather than stored in the air.
Freshly harvested round-grained peas can be stored for 6 to 8 days at 4 to 5°C and high humidity during the green ripening period. In the absence of refrigerated conditions, edible tissues can be preserved for 2 days, yellowing from the third day of soybean meal, and significantly rotted in 4 to 6 days. Refrigeration can delay the loss of ascorbic acid and non-reducing sugars. In the absence of refrigerated conditions, these losses will occur immediately after harvest.
A large number of peas are now used for quick freezing and a small amount for canning. Peeling peas is more perishable than peas with pods and can only be stored for 24 hours at 4 to 5°C. The results showed that at only 25°C, the peas will lose their green color and turn yellow and begin to rot. If, as early as before processing, the peas are cooled at 30°C for 7 hours, the flavor will change and an odor will be produced. Water cooling immediately after picking and then continuing the refrigeration is the most effective way to maintain high product quality.
(4) The main diseases and prevention and control of Dutch beans susceptible to brown spot, can occur in stems, leaves, pods, oval dark brown spots, dead stems and leaves, pod damage. Control methods: to rule out the accumulation of water in the field, and use 50% carbendazim to add water 1000 times spray 2 to 3 times. In addition, the Dutch beans are also prone to downy mildew, which occurs in the flowering and podding stage. The stems and leaves and pods can be affected. Yellow irregular spots appear on the leaves. 50% metalaxyl or 90% phos-aluminium can be used to add water 500. ～600 times spray 2 or 3 times, and pay attention to improving ventilation and light conditions in the field.
(1) Storage characteristics and varieties 1 Storage characteristics The storage period is not prolonged, otherwise, the aging of tissues will be green, and 15 days is appropriate. The harvesting period is very important, and harvesting varies according to the purpose of use. Soft pea pods should be harvested when the pea kernels and tender pods are not yet well developed. For frozen processing, the pods are preferably young and the pods are not Harvesting occurs when gaps occur. Hardy peas should be harvested when the beans are full and young. In short, fresh bean pods for fresh vegetables should be harvested early and harvested 12 to 14 days after flowering. The hard pod species are mainly edible seeds and should be harvested 15 to 18 days after flowering.
2 varieties of peas are classified into grain peas, vegetable peas, and vegetable peas according to their use. The pods can be divided into soft pods and hard pods. The soft pods are mainly larvae and tender shoots. The hard pods are mainly eaten with fresh seeds. There are about 100 to 200 pea cultivars cultivated in China, of which pod peas commonly cultivated in the middle part of Guangdong, fresh pods and beans are edible, crispy and sweet. In addition, there are also widely cultivated cultivars such as Shanghai Xiaoqingjing and Chengdu. Winter peas, very early maturing in Beijing, early maturing in Harbin, etc.
(2) Suitable storage conditions Temperature 0 °C, relative humidity 95% ~ 98%.
As a pea serving fresh grain, the beans should be kept tender and sweet. However, when peas are harvested, it is a hot season. After harvesting, the beans quickly lose their sweetness and tenderness, and the pods age. After harvesting, you should avoid solar radiation and dry wind, and try to keep it in a cool place to prevent the increase of respiratory rate and degradation of quality. According to reports, when the storage temperature is higher than 6°C, the sugar content in the bean is rapidly converted into synthetic starch only after 24 hours, and the content of amino acid is also significantly reduced, resulting in hardening of grains and deterioration of quality. Therefore, peas must be precooled at about 0°C immediately after harvest and refrigerated at this temperature. Peas are also very susceptible to dehydration and wilting. They require high humidity during storage and have a relative humidity of 95% to 100%.
(3) Storage methods and management measures After the peas are harvested, the sugar content will decrease and their flavor will be greatly affected. Unless they are stored at temperatures close to 0°C, the decrease in sugar content will slow down. Water cooling is the best pre-cooling method for peas. The peas in the basket can be cooled down from 20°C to 2°C in 12°C cold water. Vacuum cooling can also be used, but the peas must be wet before they can be consistent with the water cooling results. Pre-chilled peas should be packed with crushed ice (top) to keep the peas fresh and plump. When ice is added to the top of the peas, moisture (95%) needed by the peas can be provided to prevent wilting. 0 °C for the best storage temperature, be sure to add ice in the pea's packaging, or even at 0 °C, the storage period can not exceed 1 to 2 weeks. Unhulled peas are better preserved than shelled peas.
Studies in the United Kingdom have shown that the quality of green peas can be stored for 20 days in peas at a spontaneous tempera- ture of 0°C and 5% to 7% carbon dioxide rather than stored in the air.
Freshly harvested round-grained peas can be stored for 6 to 8 days at 4 to 5°C and high humidity during the green ripening period. In the absence of refrigerated conditions, edible tissues can be preserved for 2 days, yellowing from the third day of soybean meal, and significantly rotted in 4 to 6 days. Refrigeration can delay the loss of ascorbic acid and non-reducing sugars. In the absence of refrigerated conditions, these losses will occur immediately after harvest.
A large number of peas are now used for quick freezing and a small amount for canning. Peeling peas is more perishable than peas with pods and can only be stored for 24 hours at 4 to 5°C. The results showed that at only 25°C, the peas will lose their green color and turn yellow and begin to rot. If, as early as before processing, the peas are cooled at 30°C for 7 hours, the flavor will change and an odor will be produced. Water cooling immediately after picking and then continuing the refrigeration is the most effective way to maintain high product quality.
(4) The main diseases and prevention and control of Dutch beans susceptible to brown spot, can occur in stems, leaves, pods, oval dark brown spots, dead stems and leaves, pod damage. Control methods: to rule out the accumulation of water in the field, and use 50% carbendazim to add water 1000 times spray 2 to 3 times. In addition, the Dutch beans are also prone to downy mildew, which occurs in the flowering and podding stage. The stems and leaves and pods can be affected. Yellow irregular spots appear on the leaves. 50% metalaxyl or 90% phos-aluminium can be used to add water 500. ～600 times spray 2 or 3 times, and pay attention to improving ventilation and light conditions in the field.
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