Vol. 10, Special Issue 1, Part C (2026)

Green pea seeds are widely consumed as a fresh vegetable and are also extensively utilized after processing in various forms such as canning, freezing, and dehydration. Owing to their high moisture content and active metabolic processes, green peas are highly perishable and undergo rapid quality deterioration after harvest, which limits their storage life under ambient conditions. Significant post-harvest losses occur due to physiological changes, moisture loss, enzymatic reactions, and microbial spoilage, thereby affecting their nutritional quality, sensory attributes, and market value. To address these challenges, various storage and processing technologies have long been employed to transform perishable fruits and vegetables into safe, palatable, and shelf-stable products while preserving their nutritional and sensory characteristics. Among the available preservation methods, freezing is regarded as one of the most efficient techniques, as it effectively retards enzymatic activity and microbial growth, ensuring extended shelf life with minimal quality degradation. Hence, the production of frozen green peas is essential to reduce post-harvest losses, ensure year-round availability, enhance economic returns, and provide consumers with a convenient and nutritious vegetable product. The present investigation entitled “Studies on standardization of frozen green pea and evaluation of its quality attributes” was conducted to evaluate the effect of different pre-treatment combinations on the quality and storage behaviour of frozen green peas. The experiment consisted of eight treatments with three replications, involving blanching, salt, citric acid, acetic acid, and their combinations. Sensory evaluation indicated that treatment T₈ (blanching + acetic acid) was the most acceptable, recording the highest overall score (3.98), followed by T₆ (blanching + salt). TSS was highest in the control, while sugar, acidity, ascorbic acid, and protein contents varied significantly among treatments. The benefit cost ratio of 2.17 confirmed the economic feasibility of frozen green pea processing.