ผลการปรับสภาพบรรยากาศต่อคุณภาพและอายุการเก็บรักษาถั่วแขก (PHASEOLUS VULGARIS L.) (EFFECT OF MODIFIED ATMOSPHERE ON THE QUALITY AND SHELF LIFE OF GREEN BEANS (PHASEOLUS VULGARIS L.))
Keywords:
Green Beans, Modified Atmosphere, Quality, Shelf Life, Oxygen, Carbon DioxideAbstract
Harvested green bean (Phaseolus vulgaris L.) deteriorates through loss of greenness, browning, weight loss, and softening of texture. The study aimed to investigate the effects of modified atmosphere (reduced oxygen (O2) combined with increased carbon dioxide (CO2)) on the quality of green beans stored at 8°C. Atmospheres of reduced O2 (2, 5%) and increased CO2 (4, 7, 10%), with additional treatment of normal O2 (21%) + 10% CO2, and 2% O2 + normal CO2 (0.03%) were studied. Respiration rate of green beans at 8°C in normal air storage was 82.44 mgCO2 kg-1 h-1 while respiration of all gas treatments were much reduced to 5.52-66.70 mgCO2 kg-1 h-1 without anaerobic respiration. Ethanol production for all samples was very low (5.52-85.37 µL L-1). Increasing CO2 concentration at equal O2 level caused reduction in hue value (90.83-108.27), and increased browning index (52.39-85.33). However, reduction of O2 concentration at equal CO2 level retained greenness and minimized browning index. Use of 2% O2 + normal (0.03%) CO2 resulted in more greenness, stable pH and higher total soluble solids as compared to other treatments. Weight loss increased (4.99-7.25%) with increasing CO2 concentration. There was no significant difference in toughness of beans for all treatments. Therefore 2% O2 combined with normal CO2 is recommended for modified atmosphere packaging of green beans stored at 8°C for 21 days.
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References
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[17] Saquet, A.A., and Streif, J. (2008). Fermentative metabolism in ‘Jonagold” apples under controlled atmosphere storage. European Journal of Horticultural Science. 73(1), 43-46.
[18] Kader, A.A. (2003). Physiology of CA treated produce. In International Controlled Atmosphere Research Conference. Acta Horticulturae. 600, 349-354.
[19] Pariasca, J.A., Miyazaki, T., Hisaka, H., Nakagawa, H., and Sato, T. (2001). Effect of modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage on the quality of snow pea pods (Pisum sativum L. Var. Saccharatum). Postharvest Biology and Technology. 21(2), 213-223.
[20] Argüello Hernández, P.F., Ayuso Yuste, M.C., González Gómez, D., Bohoyo Gil, D., Delgado Adámez, J., and Bernalte Garcia, M.J. (2017). Behavior of fresh cut broccoli under different modified atmosphere conditions. Emirates Journal of Food and Agriculture. 29(3), 188-197.
[21] Sambath, S., Wills, R., Ku, V., and Newman, S. (2018). Retention of green colour of tomatoes marketed as a green vegetable at ambient conditions in Cambodia with modified atmosphere storage and fumigation with 1-methylcyclopropene (1-MCP). Fruits. 73(5), 265-272.
[22] Fang, Z., Bouwkamp, J.C., and Solomos, T. (1997). Chlorophyllase activities and chlorophyll degradation during leaf senescence in non-yellowing mutant wild type of Phaseolus vulgaris L. Journal of Experimental Botany. 49(320), 503-510.
[23] Hirschler, R. (2012). Whiteness, yellowness and browning in food colorimetry: A critical review, In Caivano, J.L., and Buera, M.d.P. eds. Color in food: Technological and Psychophysical Aspects. CRC Press, Boca Raton. p. 478.
[24] Costa, M., Brecht, J., Sargent, S., and Huber, D. (1994). Tolerance of snap beans to elevated CO2 levels. In Florida State Horticulture Society. 107, 271-273.
[25] Varoquax, P., Mazollier, J., and Albagnac, G. (1996). The influence of raw material characteristics on the storage life of fresh-cut butter head lettuce. Postharvest Biology and Technology. 9(2), 127-139.
[26] Veltman, R.H., Lentheric, I., Van der Plas, L.H.W., and Peppelenbos, H.W. (2003). Internal browning in pear fruit (Pyrus communis L. Cv conference) may be a result of a limited availability of energy and antioxidants. Postharvest Biology and Technology. 28(2), 295-302.
[27] Bodelón, O.G., Blanch, M., Sanchez-Ballesta, M.T., Escribano, M.I., and Merodio, C. (2010). The effects of high CO2 levels on anthocyanin composition, antioxidant activity and soluble sugar content of strawberries stored at low non-freezing temperature. Food Chemistry. 122(3), 673-678.
[28] Sánchez-Mata, M.C., Cámara, M., and Dı́ez-Marqués, C. (2003b). Extending shelf-life and nutritive value of green beans (Phaseolus vulgaris L.), by controlled atmosphere storage: Micronutrients. Food Chemistry. 80(3), 317-322.
[2] Sánchez-Mata, M.C., Cámara, M., and Dı́ez-Marqués, C. (2003a). Extending shelf-life and nutritive value of green beans (Phaseolus vulgaris L.) by controlled atmosphere storage: Macronutrients. Food Chemistry. 80(3), 309-315.
[3] Cantwell, M., and Suslow, T. (1998). Bean, snap-recommendations for maintaining post-harvest quality. Retrieved from http://postharvest.ucdavis.edu/Commodity_Resources/Fact_Sheets/
Datastores/Vegetables_English/?uid=3&ds=799
[4] Kader, A.A. (1986). Effects of postharvest handling procedures on tomato quality. Acta Horticulturae. 190, 209-221.
[5] Saquet, A. A., and Streif, J. (2017). Respiration rate and ethylene metabolism of ‘Jonagold’ apple and ‘Conference’ pear under regular air and controlled atmosphere. Bragantia, Campinas. 76(2), 335-344.
[6] Buescher, R., and Henderson, J. (1977). Reducing discoloration and quality deterioration in snap beans (Phaseolus vulgaris) by atmospheres enriched with CO2. Acta Horticulturae. 62, 55-60.
[7] Cano, M.P., Monreal, M., de Ancos, B., and Alique, R. (1998). Effects of oxygen levels on pigment concentrations in cold-stored green beans (Phaseolus vulgaris L. Cv. Perona). Journal of Agricultural and Food Chemistry. 46(10), 4164-4170.
[8] Groeschel, E., Nelson, A., and Steinberg, M. (1966). Changes in color and other characteristics of green beans stored in controlled refrigerated atmospheres. Journal of Food Science. 31(4), 488-496.
[9] Khan, M.R., Suwanamornlert, P., Leelaphiwat, P., Chinsirikul, W., and Chohenchob, V. (2017). Quality and biochemical changes of longan (Dimocarpus longan Lour cv. Daw) fruit under controlled atmosphere conditions. International Journal of Food science and Technology. 52(10), 2163-2170.
[10] Kasim, R., and Kasim, M.U. (2015). Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. Cv. Gina) treated with calcium chloride during storage. Food Science and Technology. 35(2), 266-272.
[11] Leadley, C., Tucker, G., and Fryer, P. (2008). A comparative study of high pressure sterilization and conventional thermal sterilization: Quality effects in green beans. Innovative Food Science & Emerging Technologies. 9(1), 70-79.
[12] Lucera, A., Conte, A., and Del Nobile, M.A. (2011). Shelf life of fresh-cut green beans as affected by packaging systems. International Journal of Food Science & Technology. 46(11), 2351-2357.
[13] Kader, A.A., and Mikal, S. (2003). Respiration and gas exchange. In Bartz, J.A., and Brecht, J.K. eds. Postharvest Physiology and Pathology of Vegetables. Marcel Dekker, Inc., New York. pp. 7-31.
[14] Guo, L., Ma, Y., Sun, D.W., and Wang, P. (2008). Effects of controlled freezing-point storage at 0oC on quality of green bean as compared with cold and room-temperature storages. Journal of Food Engineering. 86(1), 25-29.
[15] Watada, A.E., and Morris, L.L. (1967). Growth and respiration patterns of snap bean fruits. Plant Physiology. 42(6), 757-761.
[16] Rao, C.G. (2015). Postharvest physiology of fruits and vegetables. In Gopala, R.C. ed. Engineering for Fruits and Vegetables. Academic Press, London, UK. pp. 13-38.
[17] Saquet, A.A., and Streif, J. (2008). Fermentative metabolism in ‘Jonagold” apples under controlled atmosphere storage. European Journal of Horticultural Science. 73(1), 43-46.
[18] Kader, A.A. (2003). Physiology of CA treated produce. In International Controlled Atmosphere Research Conference. Acta Horticulturae. 600, 349-354.
[19] Pariasca, J.A., Miyazaki, T., Hisaka, H., Nakagawa, H., and Sato, T. (2001). Effect of modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage on the quality of snow pea pods (Pisum sativum L. Var. Saccharatum). Postharvest Biology and Technology. 21(2), 213-223.
[20] Argüello Hernández, P.F., Ayuso Yuste, M.C., González Gómez, D., Bohoyo Gil, D., Delgado Adámez, J., and Bernalte Garcia, M.J. (2017). Behavior of fresh cut broccoli under different modified atmosphere conditions. Emirates Journal of Food and Agriculture. 29(3), 188-197.
[21] Sambath, S., Wills, R., Ku, V., and Newman, S. (2018). Retention of green colour of tomatoes marketed as a green vegetable at ambient conditions in Cambodia with modified atmosphere storage and fumigation with 1-methylcyclopropene (1-MCP). Fruits. 73(5), 265-272.
[22] Fang, Z., Bouwkamp, J.C., and Solomos, T. (1997). Chlorophyllase activities and chlorophyll degradation during leaf senescence in non-yellowing mutant wild type of Phaseolus vulgaris L. Journal of Experimental Botany. 49(320), 503-510.
[23] Hirschler, R. (2012). Whiteness, yellowness and browning in food colorimetry: A critical review, In Caivano, J.L., and Buera, M.d.P. eds. Color in food: Technological and Psychophysical Aspects. CRC Press, Boca Raton. p. 478.
[24] Costa, M., Brecht, J., Sargent, S., and Huber, D. (1994). Tolerance of snap beans to elevated CO2 levels. In Florida State Horticulture Society. 107, 271-273.
[25] Varoquax, P., Mazollier, J., and Albagnac, G. (1996). The influence of raw material characteristics on the storage life of fresh-cut butter head lettuce. Postharvest Biology and Technology. 9(2), 127-139.
[26] Veltman, R.H., Lentheric, I., Van der Plas, L.H.W., and Peppelenbos, H.W. (2003). Internal browning in pear fruit (Pyrus communis L. Cv conference) may be a result of a limited availability of energy and antioxidants. Postharvest Biology and Technology. 28(2), 295-302.
[27] Bodelón, O.G., Blanch, M., Sanchez-Ballesta, M.T., Escribano, M.I., and Merodio, C. (2010). The effects of high CO2 levels on anthocyanin composition, antioxidant activity and soluble sugar content of strawberries stored at low non-freezing temperature. Food Chemistry. 122(3), 673-678.
[28] Sánchez-Mata, M.C., Cámara, M., and Dı́ez-Marqués, C. (2003b). Extending shelf-life and nutritive value of green beans (Phaseolus vulgaris L.), by controlled atmosphere storage: Micronutrients. Food Chemistry. 80(3), 317-322.
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Published
2020-03-27
How to Cite
ดอร์จิ ค. ., สัจจาอนันตกุล ธ. ., & ลีลาภิวัฒน์ ภ. . (2020). ผลการปรับสภาพบรรยากาศต่อคุณภาพและอายุการเก็บรักษาถั่วแขก (PHASEOLUS VULGARIS L.) (EFFECT OF MODIFIED ATMOSPHERE ON THE QUALITY AND SHELF LIFE OF GREEN BEANS (PHASEOLUS VULGARIS L.)). Srinakharinwirot University Journal of Sciences and Technology, 11(22, July-December), 23–34. Retrieved from https://ph02.tci-thaijo.org/index.php/swujournal/article/view/240346
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