Appropriate packaging, low temperature and sanitization have immense potential in maintaining postharvest quality of whole green pea pods throughout the supply chain. Untreated green pea pods packed in perforated 38 µm LDPE, 25 µm PP and 25 µm HDPE films were stored at 5, 10, 15°C with 80% ± 5% RH for 12 days. Regular assessment of respiration rates, weight loss, firmness, color change, and biochemical attributes indicated significantly better quality in LDPE bags at 5 ± 1°C with 80% ± 5% RH. The synergistic effect of sanitization using sodium hypochlorite solution (100 ppm/2 min) and aqueous ozone (2 mg L−1/2 min) modified atmosphere packaging (O2:3%–5%, CO2:5%–10%) and low temperature (5°C) on microbial load, weight loss, respiration rate, and total color change was significant at 5% level with a slight change in biochemical attributes along with extended shelf-life of 16 days as compared to 12 days for tap-water washed samples. Novelty impact statement Green pea pods are prone to substantial losses during postharvest handling operations. Sanitization treatments and packaging materials have potential to slow down metabolic activity, reduce rates of respiration and transpiration, prevent induction of spoilage causing bacteria/microorganisms, stimulate the Phenylalanine Ammonia Lyase (PAL) activity, and effectively delay the decay and senescence of vegetables. The present study suggests ozone sanitization, packaging in polymeric pouches and storage under recommended low temperature conditions as promising interventions for retention of the postharvest quality of green pea pods with extended shelf life.
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