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EFFECTS OF POST‐HARVEST STORAGE ON THE QUALITY OF CANNED SNAP BEANS
Author(s) -
FREEMAN D.W.,
SISTRUNK W. A.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb09773.x
Subject(s) - browning , food science , chemistry , sugar , hemicellulose , snap , respiration rate , storage effect , cellulose , horticulture , botany , respiration , biology , computer graphics (images) , interspecific competition , computer science , organic chemistry
A study was conducted to simulate conditions that exist in loaded trailers and bulk bins during transport and storage of snap beans to study the effects of post‐harvest storage on quality of canned snap beans. Post‐harvest variables were 2 air flow rates, 3 storage times, 4 storage temperatures and 2 methods of blanch. Respiration rates were higher in beans that were held under high temperatures and a fast flow rate. Sensory ratings for color and general appearance were higher on beans stored under a slow flow rate. Beans stored under a fast flow rate were higher in % seed, fiber, hemicellulose and cellulose. Browning was more severe in beans stored at a fast flow rate. As storage times and temperatures were increased, beans decreased in greenness (‘‐a’) and sensory scores. Shear press values, % seed, fiber, total sugar and cellulose increased in the canned beans as storage times and temperatures were increased. The beans that were blanched in rotary steam were lighter in color and less firm than those blanched in water.