Premium
REGULATION OF FROZEN SNAP BEAN QUALITY BY POSTHARVEST HOLDING IN CARBON‐DIOXIDE ENRICHED ATMOSPHERES
Author(s) -
BUESCHER R. W.,
BROWN HELEN
Publication year - 1979
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.1365-2621.1979.tb06470.x
Subject(s) - chemistry , flavor , phaseolus , food science , carbon dioxide , titratable acid , postharvest , horticulture , biology , organic chemistry
Quality attributes of freeze‐processed snap beans ( Phaseolus vulgaris ) were examined after holding the raw product in nonrefrigerated CO 2 ‐enriched atmospheres. Exposure to CO 2 reduced shear resistance and titratable acidity while –a/b values, pH, and sensory color scores were enhanced. Texture and flavor were not significantly affected in most trials, but in some they were improved by the CO 2 treatment. Alterations in color, resistance to shear, pH and acidity induced by CO 2 increased in intensity with increasing cone of CO 2 , appeared within 2 hr of exposure, were rapidly reversible when exposed to air, and occurred regardless of temperature or sieve size. CO 2 ‐induced changes were not apparent in the raw product but were observed after heating. Exposure to CO 2 ‐enriched atmospheres resulted in enhanced levels of CO 2 and carbonates in extracted juice even after cooking. The results indicate that handling snap beans in CO 2 ‐enriched atmospheres would be beneficial to freeze‐processed quality.