Abstract
SUMMARYAn investigation was made of postharvest variations in the concentrations of glutamic acid, γ‐aminohutyric acid, and aspartic acid in green peas that were stored in pods, vined hut not damaged, and vined and damaged by mechanical pressure. Oxygen consumption and carbon dioxide production by damaged peas were determined, and the correlation of these values with γ‐aminobutyric acid production is discussed. C14‐labeled glutamic acid, glutamine, α‐ketoglutaric acid, and aspartic acid were added to the peas, and the distribution of radioactivity after a short time was analyzed. The approximate distribution of proteolytic activity, glutamic acid decarboxylase, and glutamic acid–oxalacetic acid transaminase was determined, and was correlated with the biochemical effect of damage.
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