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|Title:||Effect of Temperature and Packaging on the Shelf-life of French Beans|
|Authors:||Sahoo, A K|
Kulkarni, P R
|Abstract:||Freshly harvested French beans obtained from a reliable source were hydrocooled by immersion in cold water to reach a temperature of 8oC, stored in three conditions,. i.e., open-tray, perforated and unperforated polypropylene bags at ambient conditions (30±5°C, RH 70±3 per cent) and at 10±2°C (RH 88± per cent ). At various intervals of time the quality was monitored in terms of moisture loss, texture change, contents of ascorbicacid total chlorophyll. carotenoid, peroxidase and lipoxygenase activities. Beans without precooling treatment showed a maximum shelf life of 11d when packed in perforated polypropylene bags and stored in cold room whereas for precooled samples a maximum shelf life of 32 d was shown under similar conditions of storage.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.58(07) [July 1999]|
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