Effect of blanching  and packages in content vitamin C in green beans and green peas  frozen for diffrentes Periods

	Effect of blanching and packages in content vitamin C in green beans and green peas frozen for diffrentes Periods
Kufa Journal for Agricultural Science
Article 1, Volume 4, Issue 1, 2012, Pages 75-90
Abstract
Sammary The chemical composition (moisture ,protein ,lipid and ash) for green beans and green peas was studed. The results showed that the percentage of moisture and lipid in beans were higher than in peas ,but the percentage of protein and ash in peas were higher than in beans. Gradual decreases in the content of vitamin C in both kind of legumes (beans and peas) were observed. decreased during freezing periods of three mounths for both kind of legumes (fresh ,frozen ,cooked , noncooked, packed and unpacked). The percentages of loss of vitamin C in peas was highest than in beans. However samples under this study were very close in their vitamin C content. Blanching in hot weter resulted in high loose of vitamin C . positivel Packaging of reduced vitamin C losses. The results observed that vitamin C decreases from 15 % and % 13.3 to 4.0 % and 2.0 % after90 days of freezing for cooked and packed green beans and green peas.also percentage of vitamin C decreases from14 % and 12.9 % to 3.8 % and 1% after90 days of freezing for cooked and unpacked green beans and green peas,also content of vitamin C decreases from16.2 %and 14.5 % to %5.3 and %4.8 after90 days of freezing for uncooked and packed green beans and green peas,in the same time percentage of vitamin C decreases from 14.8 % and 13.6 %to4.8 % and4.2 % after90 days of freezing for uncooked and unpacked green beans and green peas. The results showed that freezing beans and peas for three mounths is possible with high qaulty ,in spite of the content of vitamin C was decreased during freezing periods of 3 months.

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