Quality of frozen green beans (Phaseolus vulgaris) subjected to different storage conditions
1989
Aparicio-Cuesta, P. | Rivas-Gonzalo, J.C. | Santos-Buelga, C. | Garcia-Moreno, C.
The present work reports on the changes occurring in the contents of vitamin C, chlorophylls and carotenoids of frozen green beans Phaseolus vulgaris L stored at -22 degrees C and under unsatisfactory conditions (with temperature fluctuations and at room temperature). The sensory quality of the product is also studied. During storage at -22 degrees C a 68% decrease occurs in the vitamin C content after 30 months. The pigments also decrease but the time course is irregular. The sensory quality of the product remains acceptable for at least 15 months at -22 degrees C. When green beans are stored under unsatisfactory conditions the content of the compounds studied decreases but loss of sensory quality is the major factor in deterioration. In green beans stored under conditions of fluctuating temperature, deterioration is most evident as a decrease in the characteristic flavour and an increase in the loss of the outer cuticle of the beans when boiled.
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