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

Abstract

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.

Cowpea fresh pods – a new legume for the market: assessment of their quality and dietary characteristics of 37 cowpea accessions grown in southern Europe

“…those of snap bean (Phaseolus vulgaris L.). 21 TA ranged between 1.7 and 2.8 g malic acid kg −1 FW, which is also comparable to the values reported for snap bean. 22 Unlike the size characteristics of pods (weight and length), the determinations of TSSC and TA did not show any consistent differences between the accessions of ssp.…”

“…TSSC (Fig. ) exceeded 5 °Brix in all accessions and in some cases reached 6.5 °Brix (Cp 4877, Vg59, AUA2) and even 7.6 °Brix (Cp 5647) – values comparable to those of snap bean ( Phaseolus vulgaris L.) . TA ranged between 1.7 and 2.8 g malic acid kg −1 FW, which is also comparable to the values reported for snap bean .…”

Quality Attributes Limiting Snap Bean (Phaseolus vulgaris L.) Postharvest Life at Chilling and Non-chilling Temperatures

“…Although superficial color intensity is dependent on the snap bean cultivar and maturity of the pod at harvest (Mayland and Dean, 1971), increasing the storage time and temperature often results in loss of brightness and greenness and increased yellowing. Trail et al (1992) also reported that after 8 d, snap beans stored at 10°C were lighter (higher L*) than pods stored at 5°C, but after 16 d, lightness of the pods stored at 5°C increased significantly compared with days 4 and 8. After 16 d, hue and chroma of snap beans stored at either 5 or 10°C decreased significantly indicating a loss of greenness and brightness of the pods (Trail et al, 1992).…”

“…Quality differentiation among individual fruits and vegetables by consumers is based primarily on appearance (Zind, 1989). In snap beans, color is an important feature, which changes from a desirable bright green to an objectionable yellowish color (Trail et al, 1992). Textural attributes and loss of chlorophylls are also excellent indices of quality because they parallel color changes, loss of ascorbic acid, and offflavor development (Cain et al, 1953;Martinez et al, 1995).…”

“…No data were however found in the literature regarding quality curves for snap beans stored at various temperatures. In fact, the few previous published studies report the optimum storage temperature for snap beans (Monreal et al, 1999;Trail et al, 1992) or the response to storage at chilling temperatures (Abou Aziz et al, 1976;Gorini et al, 1974;Morris, 1966a, 1966b) rather than changes in quality that develop over time and over a wide range of temperatures. In addition, previous studies have shown that the quality attributes that limit shelf life may vary depending on the commodity and storage temperature and therefore one single attribute should not be used to determine the end of the shelf life of a particular fruit or vegetable (Nunes et al, 2004(Nunes et al, , 2007Proulx et al, 2005).…”