author(s)
Eman Elamin

abstract
Green peas (Pisum\r\nsativum L.) are a vital horticultural crop consumed worldwide for their\r\nrich nutritional content and versatile culinary applications. However, their\r\nhigh moisture content makes them highly perishable, necessitating effective\r\npost-harvest preservation techniques to extend shelf life while maintaining\r\nquality. Blanching, a pre-treatment that inactivates enzymes and improves\r\ndrying efficiency, is a commonly employed method before drying. This article\r\nevaluates the combined effects of blanching and drying techniques on the shelf\r\nlife and quality of green peas, providing insights into optimizing post-harvest\r\npractices for enhanced storage stability. The study highlights the role of\r\nblanching in improving moisture removal, preserving nutritional quality, and\r\nreducing microbial load, thereby contributing to the longer shelf life of dried\r\ngreen peas.