Articles
Deterioration of green beans (Phaseolus vulgaris L.) as affected by storage methods
Article number
1364_53
Pages
417 – 424
Language
English
Abstract
The rate of deterioration of two types of green beans at different storage conditions was investigated.
Two types of green beans (snap beans and string beans) were subjected to three storage conditions: ambient conditions (AC) at 21.9-33.5°C and 58-62% relative humidity (RH); refrigerator (4.0°C and 40-45% RH) and evaporative coolant structure (ECS) (10.0-15.8°C and 70-75% RH). The experimental design was a completely randomized factorial experiment.
The parameters measured were weight loss, firmness, colour change, shriveling, and chemical analysis of nutritional composition.
Data were subjected to analysis of variance and means were separated using the least significant difference (LSD). There were no significant difference in firmness of string beans and snap beans, the same trend was observed for the rate of colour change, weight loss and rot rate.
Beans pod stored in refrigerator irrespective of types had the least deterioration rate and longer shelf-life (12 days) followed by ECS (6 days) and then ambient condition (2-3 days), nutritional composition was maintained best in the refrigerator.
Two types of green beans (snap beans and string beans) were subjected to three storage conditions: ambient conditions (AC) at 21.9-33.5°C and 58-62% relative humidity (RH); refrigerator (4.0°C and 40-45% RH) and evaporative coolant structure (ECS) (10.0-15.8°C and 70-75% RH). The experimental design was a completely randomized factorial experiment.
The parameters measured were weight loss, firmness, colour change, shriveling, and chemical analysis of nutritional composition.
Data were subjected to analysis of variance and means were separated using the least significant difference (LSD). There were no significant difference in firmness of string beans and snap beans, the same trend was observed for the rate of colour change, weight loss and rot rate.
Beans pod stored in refrigerator irrespective of types had the least deterioration rate and longer shelf-life (12 days) followed by ECS (6 days) and then ambient condition (2-3 days), nutritional composition was maintained best in the refrigerator.
Authors
L.A. Babatola, O.B. Adewoyin
Keywords
green beans cultivars, storage condition, deterioration, shelf life
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