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CAN PITTING IN GREEN BEANS: RELATION TO VACUUM, pH, NITRATE, PHOSPHATE, COPPER, AND IRON CONTENT
Author(s) -
DAVIS D. R.,
COCKRELL C. W.,
WIESE K. F.
Publication year - 1980
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.1365-2621.1980.tb06566.x
Subject(s) - slurry , chemistry , brine , nitrate , copper , phosphate , metallurgy , materials science , biochemistry , organic chemistry , composite material
Early Gallatin green beans were packed in .25 and 50/.25 tinplate R‐enameled cans with variations in vacuum and pH and with added levels of NO 3 ‐ and PO 4 and were analyzed for brine and slurry pH, NO 3 ‐ , PO 4 CU, and Fe. The cans were then visually examined for pitting after storage at 30°C and room temperature. The pH, NO ‐ 3 , PO 4 and Cu decreased significantly during storage and Fe showed a significant increase. The decrease in slurry pH and Cu was correlated with pitting severity. The increase in Fe content during storage correlated with pitting severity and possibly could be used as an indicator of pitting during prolonged storage.