Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv.gina) treated with calcium chloride during storage

Abstract

Calcium chloride is widely used in industries as a firming agent, and also to extend shelf-life of vegetables. The aim of this study was to determine, the effect of different doses of calcium chloride on biochemical and color properties of fresh-cut green bean. Fresh-cut green beans were dipped for 90 seconds in 0.5%, 1%, 2% and 3% solution of calcium chloride at 25°C. The fresh-cut green bean samples were packaged in polystyrene foam dishes, wrapped with stretch film and stored in a cold room at 5±1°C temperature and 85-90% RH. Calcium chloride treatments did not retain the green color of samples. Whiteness index, browning index and total color difference (ΔE) values of CaCl 2 treated samples were high. Saturation index and hue angle were low compared to the control, especially at higher doses of CaCl 2 . Polyphenol oxidase (PPD) enzyme activity in samples treated with CaCl 2 at 3% doses, was low at the 7 th days of storage than with other treatments. Fructose and sucrose content of samples increased in all treatment groups whereas glucose level decreased during the first 4 th days of storage.Keywords: green bean; browning index; electrolyte leakage; polyphenol oxidase (PPD) activity; sugar content; whiteness index.Practical Application: Improve fresh-cut green bean quality with calcium chloride applications.

Exogenous abscisic acid inhibits the water-loss of postharvest romaine lettuce during storage by inducing stomatal closure

“…In previous studies, different kinds of methods have been developed in order to retain the freshness of fresh-cut lettuce or other vegetable (Del Nobile et al, 2008;Kasim & Kasim, 2015;Martín-Diana et al, 2008;Zhang et al, 2006). Plant hormone is a kind of naturally produced small molecular residues, which has been proven to be closely associated with plant development and stress resistance (Wang et al, 2014).…”

Effects of Harvest Time and Duration before Cooling on the Post-Harvest Quality and Shelf-life Stability of French Bean (Phaseolus vulgaris L.)

“…French bean (Phaseolus vulgaris L.) is an important leguminous crop mostly grown as green vegetable in Kenya mainly for export markets. It is a nutritious vegetable high in vitamin C, and dietary fibers, carbohydrates, proteins and minerals [1]. The immature pods, tender parts and also dry beans are used as curry and are served fresh in salads but in most cases prepared as cooked vegetables [1].…”

“…It is a nutritious vegetable high in vitamin C, and dietary fibers, carbohydrates, proteins and minerals [1]. The immature pods, tender parts and also dry beans are used as curry and are served fresh in salads but in most cases prepared as cooked vegetables [1]. Green beans are generally harvested at physiologically immature stage when their growth and respiration is rapid even when the temperatures are low [2].…”

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings

“…It is a source of vitamin B, macro-and micronutrients (Al-Sanabani et al, 2016). Green beans are climacteric type of respiration pattern, therefore, changes in the texture, flavor and appearance are limiting factors of the quality of minimally processed products (Kasim and Kasim, 2015).…”

“…Therefore, the quality of fresh-cut green bean decreases rapidly. In order to prevent the loss of quality of fresh-cut vegetables, several treatment methods are being practiced .In order to slow down the changes that occur after harvesting, studies on the use of edible coating in order to prolong shelf life of fruits and vegetables (Kasim and Kasim, 2015).…”