REDUCING DISCOLORATION AND QUALITY DETERIORATION IN SNAP BEANS (PHASEOLUS VULGARIS) BY ATMOSPHERES ENRICHED WITH CO₂

Snap beans which are destined to be processed often experience reduced quality and discoloration during commercial handling.
The incidence and intensity of discoloration of broken pods held at 27°C for 24 hours declined with increasing concentrations of CO₂ (0, 10, 20 and 30%) in the storage atmosphere.
The reduction in discoloration was attributed to reduced phenolase activity and phenolic content.
Compared to the control, holding snap beans in CO₂ enriched atmospheres resulted in better color and flavor and less sloughing of the epidermal tissues in the canned product.
Texture was unaffected by the storage treatment.
No detrimental effects were observed.
Utilization of elevated CO₂ concentrations in short-term, nonrefrigerated atmospheres appears to provide an excellent way to prevent discoloration and quality deterioration of snap beans.

Symposium on Vegetable Storage

R.W. Buescher, J. Henderson

https://doi.org/10.17660/ActaHortic.1977.62.6