Abstract
The study was conducted in a cold store of a company in Tulcea and watched for a long time how storage affects the quality of frozen product "green peas" by storage conditions, in fact, the air temperature of storage. To reduce some of the drawbacks of frozen storage of bulk product it is blanched. Blanching operation greatly influences the quality of stored frozen peas, considerably reducing the surface microflora of the product and produces the thermal inactivation of enzymes. It was found that insufficient blanching treatment leads to changes in aroma and taste of the product, especially due to enzyme activity and pyruvate-decarboxilase and lypoxidasa, with the formation of volatile compounds like aldehydes and ketones, which cause taste and smelly of herbal products.
Vitamin C content of green peas sustains a continuous degradation during storage, both due to variations in temperature and it’s sudden, but also because the pH, if blanching was incomplete.