Studies on Precooling and Storage of Some Varieties of Snap Beans

Gorini, F.; Borinelli, G.; Maggiore, T.

doi:10.17660/actahortic.1974.38.39

Cited by 4 publications

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“…Besides the development of visual CI symptoms observed in 'Leon' snap beans stored at temperatures lower than 15°C, softening and increased shriveling in pods stored at 1°C compared with those stored at 5 and 10°C might have been a result of the higher sensitivity of this cultivar to low storage temperature compared with 'Opus' snap beans. In fact, snap bean cultivars differ significantly in their susceptibility to CI (Abou Aziz et al, 1976;Gorini et al, 1974;Morris, 1966a, 1966b). For example, Gorini et al (1974) reported a variation in the percentage of CI incidence in 17 different snap bean cultivars ranging from 0% to 42.5% when stored for 7 d at 4°C and from 0% to 48.5% when stored at 7°C for the same period of time.…”

Section: Resultsmentioning

confidence: 99%

“…In fact, snap bean cultivars differ significantly in their susceptibility to CI (Abou Aziz et al, 1976;Gorini et al, 1974;Morris, 1966a, 1966b). For example, Gorini et al (1974) reported a variation in the percentage of CI incidence in 17 different snap bean cultivars ranging from 0% to 42.5% when stored for 7 d at 4°C and from 0% to 48.5% when stored at 7°C for the same period of time. Furthermore, the same authors concluded that as a result of CI, some cultivars can only be stored for 2 d, whereas others can be stored for 7 d. In another study, 'Romano' snap beans were only slightly affected by a 14-d storage period at 5°C, because after transfer to 15°C, their postharvest life was reduced by only 3%, whereas postharvest life of 'Top Crop' and 'Tendergreen' snap beans was reduced by 40% resulting from CI.…”

Section: Resultsmentioning

confidence: 99%

“…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).…”

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

Proulx¹,

Yağız²,

Cecilia³

et al. 2010

horts

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‘Opus’ and ‘Leon’ snap beans were harvested, hydrocooled, held for 2 to 7 days at five temperatures and evaluated for quality attributes. The objectives of this work were to obtain quality curves at chilling and non-chilling temperatures, identify for each temperature which quality attributes limit snap beans marketability, and determine the remaining compositional value at the point the snap beans had reached the minimum acceptable quality for sale. Results from this study showed that temperature had a significant effect on the shelf life and overall quality of snap bean. Snap beans stored at temperatures higher than 10 °C were less green, softer and more shriveled, had higher weight loss, and lower acidity, soluble solids, ascorbic acid, and chlorophylls contents than those stored at lower temperatures. When stored at 1, 5, and 10 °C, ‘Leon’ snap beans developed chilling injury (CI), whereas no visual symptoms were noticeable in ‘Opus’ snap beans. Although CI might have indirectly affected the quality of ‘Leon’ snap beans, it was not considered a sensory quality-limiting factor. Overall, weight loss was the first non-sensory quality attribute to reach the limit of acceptability, whereas firmness was the first sensory quality attribute, followed by color, to reach the limit of acceptability and therefore limited the shelf life of ‘Opus’ and ‘Leon’ snap beans cultivars. As a result of excessive water loss and accelerated softening, shelf life of both snap bean cultivars was relatively short, ranging from 1 to 3.5 days, depending on the temperature and cultivar. Furthermore, the compositional value was considerably reduced at the point of poor sensory quality. The high weight loss obtained for beans stored at all temperatures suggests that the use of a film wrap may help create a high relative humidity and therefore reduce water loss, maintain better overall quality, and extend the shelf life of snap beans. Overall, maximum shelf life and best quality were obtained when ‘Opus’ and ‘Leon’ snap beans were stored at 10 °C.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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confidence: 99%

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

Proulx¹,

Yağız²,

Cecilia³

et al. 2010

horts

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“…A reduction in firmness was observed for all the samples with increasing storage period. Weight loss values increase with increasing storage period [5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20].…”

Section: Discussionmentioning

confidence: 99%

Foliar application of kaolin can improve quality attributes of deficit irrigated green bean (Phaseolus vulgaris L.) during cold storage

Semida

Emara

Ghoneim

et al. 2023

Labyrinth: Fayoum Journal of Science and Interdisciplinary Stud

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Two similar cold storage experiments were conducted to investigate the main and interaction effects of kaolin foliar application (Kao) and deficit irrigation (DI) at different physiological stages on quality attributes of green beans pods (Phaseolus vulgaris L) Paulista cv., during cold storage (7 ±1 °C). DI has been applied by skipping one irrigation at different physiological stages (DI-Vegetative growth, DI-Flowering and DI-Ripen) plus normal watering, as a comparison treatment. Kaolin clay (Kao-C) foliar spray has been applied with different concentrations (without kaolin, Kao-1= 12.5 g / L and Kao-2 = 25 g / L) weekly after the first irrigation till the ripening time (a total of five times). Skipping one irrigation either DI-Vegetative or DI-Vegetative combined with Kao-1 or Kao-2 had a noticeable positive effect on N, total soluble solids (TSS), and dry matter, in addition to reducing the percentage of weight loss after 14 days of cold storage. Based on the obtained results, Implementing one irrigation skip either during the vegetative growth stage or during the maturity and harvesting stage, in conjunction with kaolin treatment, to conserve about 25% of irrigation water, while preserving the quality characteristics of green bean pods. Deficit irrigation Kaolin foliar application Green beans Cold storage Water stress

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Immature Fruit Vegetables

Mohammed¹,

Brecht²

2002

Postharvest Physiology and Pathology of Vegetables

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Studies on Precooling and Storage of Some Varieties of Snap Beans

Cited by 4 publications

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

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

Foliar application of kaolin can improve quality attributes of deficit irrigated green bean (Phaseolus vulgaris L.) during cold storage

Immature Fruit Vegetables

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