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C u l t i v a r G1 26/2 plgeonpeas were compared
w i t h a c a n n i n g f a c t o r y s u p p l y o f f r e s h l y
s h e l l e d pigeonpea o f mixed v a r i e t i e s
processed and analysed i n i d e n t i c a l f a s h i o n .
The b e s t r e t o r t i n g t i m e was found to be
25 m i n , w h i c h f o r Gl 26/2 r e s u l t e d in 20%
s p l i t s , good t e x t u r e , and 29.42 l i g h t
t r a n s m i t t a n c e f o r a 1:5 d i l u t i o n . For t h e
mixed v a r i e t i e s , t h e s p l i t s were 55%,
t e x t u r e was good, and l i g h t t r a n s m i t t a n c e
was 24.0% f o r a 1:20 d i l u t i o n . Gl 26/2 had
good canning c h a r a c t e r i s t i c s and gave a
h i g h e r q u a l i t y p r o d u c t t h a n d i d t h e mixed
v a r i e t i e s .
SANCHEZ-NIEVA, F. 1 9 6 1 .
The i n f l u e n c e of degree of m a t u r i t y on t h e
q u a l i t y o f canned plgeonpeas. J . A g r i c .
U n i v . P. R i c o . 4 5 ( 4 ) : 2 1 7 - 2 5 1 . 1265
I n v e s t i g a t i o n s o n t h e t i n n i n g o f plgeonpeas
(Cajanus cajan) in b r i n e showed t h a t a
s a t i s f a c t o r y p r o d u c t can o n l y b e o b t a i n e d
from f u l l y m a t u r e , b u t s t i l l g r e e n , peas.
O v e r r i p e y e l l o w peas a r e more s t a r c h y than
green o n e s , and c o n s e q u e n t l y , absorb more
w a t e r . The presence of an a p p r e c i a b l e
percentage of y e l l o w peas causes a p r o p o r ­
t i o n a t e i n c r e a s e i n t h e percentage o f
broken s k i n s and s p l i t peas, and t h e b r i n e
becomes dark and t u r b i d .
SANCHEZ-NIEVA, F. 1962.
P r o c e s s i n g c h a r a c t e r i s t i c s o f plgeonpeas
o f t h e K a k i and Saragateado s e l e c t i o n s .
J. Agric. U n i v . P. Rico 4 6 ( l ) : 2 3 - 3 3 . 1266
A s t u d y t o d e t e r m i n e t h e e f f e c t o f s e l e c ­
t i o n c h a r a c t e r i s t i c s o n t h e p r o d u c t q u a l i t y
of plgeonpeas (Cajanus cajan). The
s e l e c t i o n s g e n e r a l l y grown i n Puerto Rico
f o r canning purposes were compared. No
marked d i f f e r e n c e s between the two v a r i e ­
t i e s were o b s e r v e d , b u t f o r t h e c o l o r o f
the b r i n e , w h i c h was l e s s t u r b i d and
l i g h t e r f o r t h e Saragateado s e l e c t i o n .
The r e s u l t s o f t h e s h e l l i n g o p e r a t i o n s
and a number of d e s i r a b l e c h a r a c t e r i s t i c s
o f plgeonpeas f o r p r o c e s s i n g a r e
d i s c u s s e d .
SANCHEZ-NIEVA, F. 1964.
The i n f l u e n c e o f t h e degree o f m a t u r i t y
d u r i n g t h e h a r v e s t i n g p e r i o d o n t h e q u a l i t y
o f canned plgeonpeas. B u l l . E s t a c . Exp.
A g r i c . U n i v . P.R. 1 1 7 : 1 - 1 6 . 1267
Plgeonpeas o f t h e v a r i e t i e s Saragateado
and K a k i , grown i n P u e r t o R i c o , were h a r ­
v e s t e d ( i ) a c c o r d i n g t o the commercial
method ( s e l e c t i v e p i c k i n g o f r i p e n i n g pods);
( i i ) b y removal o f a l l t h e p o d s , i n c l u d i n g
t h e d r y ones, ( i l l ) a s i n ( i i ) b u t e x c l u ­
d i n g t h e d r y pods. The h a r v e s t e d seeds
were canned and t h e p r o d u c t Judged a c c o r d ­
i n g t o t h e c o l o r and t u r b i d i t y o f t h e
l i q u o r and the c o l o r of the peas. The
q u a l i t y o f the p r o d u c t o b t a i n e d w i t h
h a r v e s t i n g method, ( i i i ) e q u a l l e d t h a t o f
( i ) w i t h t h e e x t r a advantage o f e a s i e r
h a r v e s t i n g o p e r a t i o n s .
SANCHEZ-NIEVA, F. 1964.
A p p l i c a t i o n o f t h e shear press t o determine
the degree o f m a t u r i t y o f plgeonpeas.
J . A g r i c . U n i v . P . Rico 4 7 ( 3 ) : 2 1 2 -
216. 1268
T r i a l s demonstrated t h a t t h e Lee-Kramer
shear press a f f o r d s a r a p i d and s u f f i c i e n t ­
ly a c c u r a t e means of a s s e s s i n g t h e degree
o f m a t u r i t y o f plgeonpeas f o r c a n n i n g
purposes. The maximum p r e s s u r e r e a d i n g s
o b t a i n e d when plgeonpeas of t h e K a k i
v a r i e t y , h a r v e s t e d a t d i f f e r e n t stages o f
r i p e n e s s from v e r y t e n d e r green t o o v e r r i p e
y e l l o w . M a t u r i t y c r i t e r i a used w e r e :
a l c o h o l - i n s o l u b l e s o l i d s c o n t e n t , s t a r c h
c o n t e n t , t o t a l s o l i d s c o n t e n t and p e r c e n t ­
age of y e l l o w peas.
SANCHEZ-NIEVA, F . , M.A. GONZALEZ, and
J . R . BENERO. 1 9 6 1 .
The f r e e z i n g of plgeonpeas f o r m a r k e t .
J . A g r i c . U n i v . P . Rico 4 5 ( 4 ) : 2 0 5 -
206. 1269
Experiments conducted i n P u e r t o Rico
showed t h a t f r o z e n plgeonpeas (Cajanus
c a j a n ) can be k e p t f o r at l e a s t 2 years
w i t h o u t any a p p r e c i a b l e d e t e r i o r a t i o n i n
q u a l i t y , p r o v i d e d t h e enzyme system i s
c o m p l e t e l y i n a c t i v a t e d by proper blanching .
The b e s t r e s u l t s were o b t a i n e d w i t h f u l l y
mature green peas blanched in w a t e r at a
temperature of 90.5°C f o r 5 m i n u t e s .
A m a r k e t i n g t e s t demonstrated t h a t t h e
p r o d u c t was w e l l r e c e i v e d by consumers.
SANCHEZ-NIEVA, F . , M.A. GONZALEZ, and
J . R . BENERO. 1 9 6 1 .
The e f f e c t of some p r o c e s s i n g v a r i a b l e s on
the q u a l i t y o f canned plgeonpeas. J . A g r i c .
U n i v . P. Rico 45(4) :232-258. 1270
Storage of u n s h e l l e d peas at 45 F f o r 9
days had no a p p r e c i a b l e e f f e c t on t h e qual
i t y o f canned p r o d u c t . The l e n g t h o f t h e
b l a n c h i n g p e r i o d was found to determine to
a c e r t a i n degree t h e c o l o r and t u r b i d i t y
o f t h e b r i n e ; t h e l o n g e r t h e b l a n c h i n g
p e r i o d , t h e c l e a r e r and l e s s t u r b i d t h e
b r i n e . H o l d i n g t i m e b e f o r e r e t o r t i n g
and l e n g t h o f c o o l i n g time had n o e f f e c t
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