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Acidified Bulk Storage of Snap Beans and Peas
Author(s) -
M.BASEL RICHARD
Publication year - 1982
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.1365-2621.1982.tb12957.x
Subject(s) - sugar , chemistry , pectin , snap , blanching , food science , starch , leaching (pedology) , cold storage , reducing sugar , horticulture , biology , ecology , computer graphics (images) , computer science , soil water
Peas and snap beans that were stored by acidified storage at a pH of 1.2—1.6 with hydrochloric acid for 4 mo had good quality. Blanched peas and snap beans had better quality than unblanced products. Blanching prevented the leaching of starch in the case of peas and pectin in the case of snap beans. The cultivar “Sugar Grey Sugar’after acidification changed color from green to red due to the presence of leucoanthocyanins. Therefore “Sugar Grey Sugar’would not be suitable for this kind of storage. Acidified storage does not employ a heat treatment to kill microorganisms or inactivate enzymes. Acidified storage is one possible intermediate storage technique to delay final processing of snap beans and peas.