Green peas have high nutritional value in the early stage of maturity, and contain more vitamins and active proteins. However, fresh seeds breathe vigorously at room temperature and are susceptible to mildew and bacterial infection. It is of great significance to do a good job in the preservation of green peas.
1. Frozen preservation. First, peel off the pods of the green peas in the early stage of maturity, collect the seeds, dry them a little, and then put them in a fresh-keeping bag. Next, pump nitrogen into the bag to drive out oxygen and inhibit breathing. Finally, transfer the fresh-keeping bag to the freezer, and keep it at 1℃～5℃ for long-term frozen storage, and the peas can be kept fresh for half a year.
2. Preservation by drying method. Remove the pods from the green peas before the climacteric period, expose them to the sun at room temperature until the water content of the green peas is below the safe water content, and then seal them with a plastic film. Store at about 20°C with nitrogen filled in the bag.
3. Heat treatment method. Put the green peas in water at 40°C to 50°C for 1 min, then air dry, wrap in a fresh-keeping bag, and freeze at low temperature. In this way, the respiration of green peas can be significantly reduced, so that the storage time is longer, and the content of vitamins and active substances is higher.