Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure

[Display omitted] •LOX and POD of green peas were inactivated effectively by RF heating.•Sensory properties of green peas changed with physiochemical characteristics.•Cell wall of green peas disintegrated and starch gelatinized through RF heating. Fresh green peas require blanching to terminate enzymatic reaction induced quality deterioration before frozen storage. Radio frequency (RF) heating is a novel way of dry blanching for fruits and vegetables with high processing efficiency. In this study, blanching effects of RF heating on relative activities of lipoxygenase (LOX) and peroxidase (POD), physiochemical properties as well as cellular morphology changes of green peas were investigated. Results showed relative activities of pea LOX and POD reduced to 0.90 ± 0.78% and 1.10 ± 0.71%, respectively at 85 °C by RF heating with an electrode gap 105 mm. Weight loss, color, texture and electrolyte leakage of peas changed significantly with increasing temperature (60–85 °C). Ascorbic acid, chlorophyll and mineral contents had different loss after RF processing and long term heating at 115 mm exacerbated the loss of nutrients. Microstructure features showed the deconstruction of pea cell well and starch granule gelatinization.