ShareTolerance of snap beans to elevated CO2 levels.
Author(s) : COSTA M. A. C., BRECHT J. K., SARGENT S. A., HUBER D. J.
Summary
High CO2 concentrations have been reported to inhibit browning of snap beans (Phaseolus vulgaris) at sites of mechanical injury. The results indicate that snap beans may be held for up to 3 weeks in 8-18% CO2, depending on the temperature.
Details
- Original title: Tolerance of snap beans to elevated CO2 levels.
- Record ID : 1997-3382
- Languages: English
- Publication date: 1995
- Source: Source: Proc. Florida State hortic. Soc./Florida State hortic. Soc., Annu. Meet., Orlando, FL
vol. 107; 271-273; 14 ref.
Indexing
- Themes: Vegetables
- Keywords: Browning; Modified atmosphere; Temperature; Bean; Vegetable; Cold storage; CO2
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