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Effect of temperature and packaging on the shelflife of French beans.

Author(s) : SAHOO A. K., KULKARNI P. R.

Type of article: Article

Summary

Freshly harvested French beans obtained from a reliable source were hydrocooled by immersion in cold water to reach a temperature of 8 °C, stored in three conditions, i.e., open-tray, perforated and unperforated polypropylene bags at ambient conditions (30 plus or minus 5 °C, RH 70 plus or minus 3%) and at 10 plus or minus 2 °C (RH 88 plus or minus 3%). At various intervals of time the quality was monitored physically and chemically. Precooled samples showed a maximum shelf life of 32 days under normal conditions of storage instead of 11 days for non precooled samples.

Details

  • Original title: Effect of temperature and packaging on the shelflife of French beans.
  • Record ID : 2000-1984
  • Languages: English
  • Source: J. sci. ind. Res. - vol. 58 - n. 7
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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