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Influence of critical storage temperatures on degradative pathways of pigments in green beans (Phaseolus vulgaris cultivars Perona and Boby).

Author(s) : MONREAL M., ANCOS B. de, CANO M. P.

Type of article: Article

Summary

Beans of P. vulgaris cultivars Perona and Boby maintained their bright green colour and texture better during storage at 4 than at 8 or 12 °C. However, a temperature of 4 °C induced chilling injury after eight days of storage; symptoms became evident when the pods were transferred to 20 °C. Different changes in the chlorophyll profile of P. vulgaris were observed at the different cold storage temperatures.

Details

  • Original title: Influence of critical storage temperatures on degradative pathways of pigments in green beans (Phaseolus vulgaris cultivars Perona and Boby).
  • Record ID : 2000-1979
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 47 - n. 1
  • Publication date: 1999

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