Effect of Packaging and Storage Temperature on the Shelf-life Extension of Kidney Bean (Phaseolus vulgaris L.)
2008
Choi, D.J. (Kyeongbuk Agricultural Research and Extension Service, Daegu, Republic of Korea), E-mail: [email protected] | Cheung, J.D. (Kyeongbuk Agricultural Research and Extension Service, Daegu, Republic of Korea) | Sim, Y.G. (Kyeongbuk Agricultural Research and Extension Service, Daegu, Republic of Korea) | Choi, K.B. (Kyeongbuk Agricultural Research and Extension Service, Daegu, Republic of Korea) | Yoon, J.T. (Kyeongbuk Agricultural Research and Extension Service, Daegu, Republic of Korea) | Jun, H.J. (Daegu University, Gyeongsan, Republic of Korea)
To extend the shelf-life of kidney bean (Phaseolus vulgaris L.) after harvest, we investigated the effect of packaging material and storage temperature. In case of film package, there was no weight loss during storage, but in paper-box package, remarkable weight loss occurred as storage period extended and storage temperature risen. Firmness of kidney bean was greater in low temperature than ambient temperature storage. Content of vitamin C was decreased rapidly during storage, and in paper package, low temperature storage group had lower decrease of vitamin C than that of room temperature. Total chlorophyll content was not difference among storage temperatures in film package treatments. However, in paper-box package, decrease of chlorophyll in room temperature storage was greater than that of low temperature (8~10℃). In terms of freshness of kidney bean, we suggest that shelf-life by low temperature storage (8~10℃) after PP film or paper package was 8 days, but that by room temperature storage after paper package was 4 days.
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