Journal of the American Society for Horticultural Science · 1977 · 10 citations · 2 references
AgricultureAgronomyFood ScienceFood PreservationFood ProcessingPostharvest PhysiologyPostharvest Physiology Of VegetablesPostharvest Quality MaintenancePostharvest Stress PhysiologyProcessing Effects On QualityQuality PreservationStorage Effects On QualityFresh-cut Produce QualityModified Atmosphere Storage Effects On TexturePostharvest Flavor LossPostharvest Handling EffectsPostharvest Vegetable QualityQuality DeteriorationStorage Effects On FlavorSulfur Dioxide Treatment
Abstract Snap beans ( Phaseolus vulgaris L.), when broken during harvesting and handling, develop a brown discoloration on the broken ends which is not removed by processing and is detrimental to the appearance and processed grade. Broken-end discoloration (BED) was controlled when samples were treated before storage with 7500 to 10,000 ppm SO 2 for 30 seconds or when samples were stored in controlled atmospheres containing 20 or 30% CO 2 for 24 hours. Processed quality attributes of color, flavor, texture, and sloughing were not affected by these treatments. Oxygen levels of 5% or less also controlled BED but caused off-flavors in the canned product. Elevated CO 2 levels were not injurious to snap bean quality as long as O 2 was maintained at 10% or higher.
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