Table 2.
Effect of blanching on the peroxidase enzymatic activity (U/g) during the refrigeration storage period of fresh cowpeas (FC) and blanched fresh cowpeas (BFC).
| Variable and Samples | Storage Time (Days) | |||||||
|---|---|---|---|---|---|---|---|---|
| 0 | 2 | 4 | 6 | 8 | 10 | 12 | 14 | |
|
Peroxidase
activity (U/g) |
||||||||
| FC | 3.15 a (0.40) | 3.10 a (0.35) | 2.95 ab (0.45) | 2.51 abc (0.45) | 2.59 abc (0.38) | 2.06 c (0.61) | 2.12 c (0.14) | 2.24 bc (0.07) |
| BFC | 1.85 d* (0.04) | 1.82 d* (0.07) | 1.85 d* (0.03) | 1.84 d* (0.52) | 1.97 cd* (0.44) | 3.15 ab* (0.22) | 2.58 bc (0.56) | 3.62 a* (0.31) |
Mean of two samples (standard deviation). Each sample was analyzed in triplicate. abcd Means with different letters in the same line differ significantly (p < 0.05) according to the Tukey test. * Means followed by an asterisk differ significantly (p < 0.05) from the control sample (FC) according to the Student’s t-test.