Green Beans: Effects of Modified Cultural Practices and Varietal Improvement on Sensory Quality

Varseveld, G. W.; Mack, H. J.; Baggett, J. R.

doi:10.1007/978-94-009-4217-2_12

Cited by 4 publications

(2 citation statements)

References 10 publications

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“…Green bean quality mainly depends on the cultivar and postharvest practices utilized (Stone and Young, 1985;Varseveld et al, 1985). Consumption of canned green beans has decreased in recent years, while that of frozen and fresh product has increased.…”

Section: Introductionmentioning

confidence: 99%

Effects of Oxygen Levels on Pigment Concentrations in Cold-Stored Green Beans (Phaseolus vulgaris L. Cv. Perona)

Cano

Monreal

Ancos

et al. 1998

J. Agric. Food Chem.

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Controlled-atmosphere (CA) effects on chlorophyll and carotenoid concentrations in green beans were studied. Green bean pods (cv. Perona) were stored at 8 °C and 98% relative humidity, with and without controlled atmospheres (samples: air, 5% O2−3% CO2; 3% O2−3% CO2; 1% O2−3% CO2), and then transferred to 20 °C to simulate ambient temperature. Green beans stored in air at 8 °C had good appearance for 18 days, whereas an atmosphere of 1% O2−3% CO2 extended the storage period to 22 days. Samples stored in other assayed atmospheres (5% O2−3% CO2 or 3% O2−3% CO2) had the same shelf life as the air-stored sample (18 days). Maximum chlorophyll accumulation in air-stored green beans took place at 6 days of storage, whereas the 1% O2−3% CO2 stored sample showed the maximum chlorophyll concentration at 13 days of storage, and no significant increase of this pigment was observed in the first 6 days. Degradation of chlorophylls a and b did not yield the corresponding pheophytin compounds, because the pheophytin content also showed a significant decrease during storage. Green bean carotenoids showed similar changes in chlorophyll concentrations during storage in air, 3% O2−3% CO2, and 5% O2−3% CO2. Keywords: Green beans; cold storage; controlled atmosphere; pigments; decay; shelf life

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Section: Introductionmentioning

confidence: 99%

Effects of Oxygen Levels on Pigment Concentrations in Cold-Stored Green Beans (Phaseolus vulgaris L. Cv. Perona)

Cano

Monreal

Ancos

et al. 1998

J. Agric. Food Chem.

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“…Many fresh vegetables such as peas (Makower 1950) and snap beans (Guyer and Kramer 1952; Varseveld et al 1985) become unacceptably tough as they mature on the plant.…”

Section: Quality Factorsmentioning

confidence: 99%

Quality of Minimally Processed Fruits and Vegetables

Shewfelt

1987

Journal of Food Quality

120

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Consumer demand for fresh *its and vegetables coupled with a demand for convenience is @ling an interest in minimally processed products. Advances in packaging technology provide a potential for improved quality and extended shelf-life of these products, but little is known about the physiological, microbiological and nutritional consequences of minimal processing. Mass marketing and brand-label identgcation of these products will require a new perspective on shelf-life and quality assurance. A systems approach has been proposed as a framework for quality management of fresh and minimally processed product based on the concept of providing the consumer with optimum quality at purchase and consumption.

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Snap Bean Quality Changed Minimally When Stored in Low Density Polyolefin Film Package

Trail

Wahem

Bizri

1992

Journal of Food Science

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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.

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Green Beans: Effects of Modified Cultural Practices and Varietal Improvement on Sensory Quality

Cited by 4 publications

References 10 publications

Effects of Oxygen Levels on Pigment Concentrations in Cold-Stored Green Beans (Phaseolus vulgaris L. Cv. Perona)

Effects of Oxygen Levels on Pigment Concentrations in Cold-Stored Green Beans (Phaseolus vulgaris L. Cv. Perona)

Quality of Minimally Processed Fruits and Vegetables

Snap Bean Quality Changed Minimally When Stored in Low Density Polyolefin Film Package

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