(44) Postharvest Physiology and Quality of Pigeon Pea [Cajanus cajan (L.) Millsp.]

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  • 1 1University of Puerto Rico, Horticulture, Mayaguez, PR, 00681
  • | 2 2University of Puerto Rico, Food Science and Technology
  • | 3 3University of Puerto Rico, Agricultural Engineering

Pigeon pea is an important food crop for the Puerto Rican diet, as well as the economy. Pigeon pea ranks fourth in production among edible legumes in production worldwide. It can be consumed dried or as a vegetable (fresh, frozen, or canned). Canned, frozen, and dried peas are commonly used when fresh peas are no longer available. Due to the preferred flavor of fresh pigeon pea, it commands a higher market premium, selling for more than twice the price of the dried product. Although there is a great demand for this vegetable in Puerto Rico, virtually no research has been done on fresh pigeon pea postharvest physiology and its overall keeping quality. Baseline data on pigeon pea physiology, including respiration and ethylene production rates, soluble solids, titratable acidity, color reflectance, chlorophyll content, and responses to ethylene are presented here in order to establish the optimum storage temperature. Using this information, fresh pigeon pea consumption could increase locally, and exporting opportunities for shipping pigeon pea to alternative markets could be expanded.

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