Journal of Food, Agriculture and Environment

Double-sided UV-C treatments delayed chlorophyll degradation but increased chilling injury of green bean (Phaseolus vulgaris L. cv. Helda) during storage

Author(s):

M. Ufuk Kasım, Rezzan Kasım

Recieved Date: 2008-06-17, Accepted Date: 2008-08-28

Abstract:

In this work a study of one-sided and double sided UV-C treatments on chilling injury and chlorophyll degradation of green beans (Phaseolus vulgaris L. cv. Helda) was conducted. In this way green beans kept better in one-sided UV-C treatments, maintaining bright green color and good texture. Nevertheless treatments of double-sided UV-C, especially higher doses, induced chilling injury because of the cell damage of pods as measured by electrolyte leakage during 14 days of storage. UV-C treatments produced different changes on the green beans chlorophyll a and chlorophyll b content. Green beans of DS-3 and DS-5 showed a continuous degradation of chlorophyll b during the storage while the other samples showed decrease at the first 7 days and then increase. However, chlorophyll a and b remained best in pods treated with double-sided UV-C. Visual quality scores of pods in double-sided UV-C treatments were lower than those of one-sided UV-C treatments.

Keywords:

Green beans pods, UV-C treatments, chlorophyll content, chilling injury

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Journal: Journal of Food, Agriculture and Environment
Year: 2008
Volume: 6
Issue: 3&4
Category: Food and Health
Pages: 176-180

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