Snap beans packed in low density polyolefin film and stored at 5°C and 10°C were removed at days 0, 4, 8, 12, and 16 for quality evaluation. Chlorophyll content of beans stored at 5°C was not influenced by storage period. Pods stored at 10°C showed significant increase in chlorophyll after 4 days storage followed by a decline as time of storage increased. Hue angle and tristimulus a* corresponded more closely to chlorophyll content and were better indicators of snap bean color than chroma and tristimulus L* and b*. Weight loss, seed percentage and ascorbic acid were higher in pods stored at 10°C than in those stored at 5°C. Storage temperature and period had no influence on texture or soluble solids content.

Acidification, addition of dimethyl dicarbonate and a mixture of potassium sorbate and sodium benzoate and storage temperature were related to microbiological stability and quality of tomato j&e. Whether iuices were acidified CDH 4.0 to 3.71 or nonacidified. dimethvl dicarbonate and sorbate/be;zoate were highly effective in diminishcng mold and yeast count at 5°C and 20°C. Dimethyl dicarbonate in juices acidified to pH 3.7 and stored at 5°C was most effective in controlling plate counts, followed by sorbate/benzoate in juices acidified to pH 3.7 and stored at 5°C and 20°C. Tomato juice treated with dimethyl dicarbonate had lower amounts of ascorbic acid, total amino acids, fructose, glucose, lycopene and p-carotene.