Evaluation of blanching requirements of green French bean (Phaseolus vulgaris L.) pods on basis of thermal resistance of its peroxidase

Abstract

Green pods of French beans CV. pant Anupam were blended with distilled water, filtered and extract pH was adjusted to 5.25,5.65, 5.85,6.25 or 6.65 using 20 I citric acid or 1 N NaOH. Thermal inactivation times