Abstract
A systems approach was used to identify the step(s) which result in the greatest loss of quality during postharvest handling of southern peas. A maturity index was used to separate effects of handling and maturity on quality loss. In‐field holding of the peas during truck loading is the most critical step in postharvest quality of southern peas. Attempts to control quality during transit from field to processing plant will be ineffective if proper control does not start during loading. Immature peas are more susceptible to loss of green color while more mature peas accumulate more lactic acid during handling. Use of a systems approach has ready applicability to the study of handling of fresh and processed fruit and vegetable products.
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