ISHS Acta Horticulturae 62: Symposium on Vegetable Storage
REDUCING DISCOLORATION AND QUALITY DETERIORATION IN SNAP BEANS (PHASEOLUS VULGARIS) BY ATMOSPHERES ENRICHED WITH CO2 |
| Authors: | R.W. Buescher, J. Henderson |
| Abstract:
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. | |
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