摘要：Food stuff preservation can be defined as a series of treatment processes that are applied for to prolonged the food stuff shelf life and at the same time for to preserve the specific characteristics that determine their quality such as: the colour, texture, flavour and especially the nutritional value. The processed products made of vegetables, packed in cans hermetically closed, are subject to a thermal treatment of pasteurization or sterilization for to ensure their better preservation. For their packaging the most widely used types of packaging are the metallic cans or the glass jars. The vegetables and pea cans, can be considered acid cans having a pH < 4.5; and weakly acid cans (in water or in brine) having a pH ≥ 4.5. If fresh foods are preserved in improper conditions the quantity and the quality losses are inevitable. Even if they are preserved in proper conditions they still suffer some changes such as the loss of some vitamins, the physico-chemical changes, the loss of the quality (especially regarding their flavour and appearance). The losses suffered through alteration are by far greater and inevitable. For to preserve the foods for a longer time there are used several different methods of canning. The so-called cans have a longer shelf-life due to the fact that through the sterilization process the microorganisms and enzymes are destroyed. The purpose of this study is to determine the modifications that appear after the canning of peas. During this study it was observed the variation of the qualitative parameters: the acidity, NaCl content, lipids content as well as the microbiological indicators in various types of pea cans in comparison with the green pea andheavy metals content of pea cans and from the green peas
