Receiving Information: Yellowing: Indication of ethylene exposure - keep peas away from ethylene-producing produce and ripening rooms. Shriveling; wilting: Indication of storage in an area with low humidity - maintain a humidity level of 90-98%. Loss of flavor: Indication of storage at high temperatures - store peas at 32-36 degrees F/0-2 degrees C.
Storage/Handling: Temperature: 32 F (0 C). Relative humidity: 85-90%. Mist: lightly. Typical shelf life: 7 to 10 days. Ethylene-sensitive (Do not store or transport ethylene-sensitive items with commodities that produce ethylene.). Moderately sensitive to freezing injury. (Able to recover from one to two light freezings.).
English Pea, garden pea, green pea. Whatever you like to call them, there is evidence that they were cultivated as long ago as 5,700 B.C. They are descended from the wild form, which is indigenous to the Eastern Mediterranean and to the Middle East. Only about 5 percent of the pea crop reaches the fresh market; the vast proportion of the remainder finds it way into the food processing industry for canning, drying and freezing in particular. Commercially, peas are classified as wrinkled, round or smooth, and edible-pod peas. English Peas are round peas. Because of their high starch content, they taste slightly starchier and a little less sweet than sugar snap peas. Good partners for peas include butter, dark sesame and roasted peanut oils, dill, chives, chervil, parsley, basil, mint, ginger, garlic, shallots, onions, asparagus, turnips, fava beans and scallions. English Peas can be steamed, boiled, stir-fried, made into soups, and blanched and tossed into salads and pastas. A pea, although treated as a vegetable in cooking, is botanically a fruit; the term is most commonly used to describe the small spherical seeds or the pods of the legume.