International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 6 (2016)

Changes in post-harvest life of French bean through modified atmosphere packaging and storage studies


Dr. PG Thenmozhi, Dr. V Kumaravel, Dr. M Vimalarani

French beans (Phaseolus vulgaris L.) Belongs to Fabaceae family and south America is the probable origin for this crop and the tender pods as well as fully matured grains (beans) are used as vegetable. Since it requires a mild temperature it is sown during February –March in hills. In plains where the winter is not so severe (as in southern India) it is sown during November –December and where the winter and summer are severe as in Northern plains, sowing is done in August and the crop is over in November. The pods have to be harvested when they are tender and before they mature they can be shelled and used. Fully matured seeds (dry beans) can be harvested by removing the entire plant and threshing the pods after drying many of the beneficial results of modified atmosphere storage cannot simply be attributed to a reduction in respiration. In banana under ideal experimental conditions a 12 fold size in the storage life of green banana can be comprising Co2 -5 percent, 02-3 per cent and N2 -92 per cent in the absence of ethylene, but respiration measured in terms of 02 uptake is reduced to only one quarter at the rate in air. The greatly increased storage life is attributed to a reduction in the rate at natural ethylene production by the bananas and also to a reduced sensitivity of the fruits to ethylene. In green vegetables improved retention of green color m low 02 atmosphere is due mainly to a lowering at the rate of chlorophyll destruction Interesting and contrasting effect has been noted in potato The retention of flavor may also be improved under this by increasing CO2 and reduced oxygen, reduced rotting of produce by retarding ripening and senescence, since the natural resistance of the produce host to pathogen decreases as it ripens or ages. Storage
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