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Influence des températures d'entreposage critiques sur les voies de dégradation des pigments dans les haricots verts (Phaseolus vulgaris, cultivars Perona et Boby).

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

Auteurs : MONREAL M., ANCOS B. de, CANO M. P.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Influence of critical storage temperatures on degradative pathways of pigments in green beans (Phaseolus vulgaris cultivars Perona and Boby).
  • Identifiant de la fiche : 2000-1979
  • Langues : Anglais
  • Source : J. agric. Food Chem. - vol. 47 - n. 1
  • Date d'édition : 1999

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