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Effect of Blanching Methods on Chlorophyll Content and Quality Changes During Frozen Storage of Cowpea Cover

Effect of Blanching Methods on Chlorophyll Content and Quality Changes During Frozen Storage of Cowpea

Journal of Horticultural Research
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By: Jinhua Shao,  Li Yang,  Shuangle Ouyang,  Qingmei Zeng,  Zhiyong Zhu and  Liyan Jiang  
Open Access
|Mar 2026

Authors

Jinhua Shao

Hunan University of Science and Engineering, China

Li Yang

Hunan University of Science and Engineering, China

Shuangle Ouyang

Hunan University of Science and Engineering, China

Qingmei Zeng

Hunan University of Science and Engineering, China

Zhiyong Zhu

zzyhnkjxy@163.com

Hunan University of Science and Engineering, China

Liyan Jiang

lyj5423@163.com

Hunan University of Science and Engineering, China
DOI: https://doi.org/10.2478/johr-2026-0002 | Journal eISSN: 2353-3978 | Journal ISSN: 2300-5009
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Language: English
Submitted on: Apr 1, 2025
|
Accepted on: Jan 1, 2026
|
Published on: Mar 17, 2026
Published by: National Institute of Horticultural Research
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
green preservation,
prefreezing,
baking soda,
soybean oil,
Vigna unguiculata
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology,
Life sciences, other

© 2026 Jinhua Shao, Li Yang, Shuangle Ouyang, Qingmei Zeng, Zhiyong Zhu, Liyan Jiang, published by National Institute of Horticultural Research
This work is licensed under the Creative Commons Attribution 4.0 License.

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