Work

Biochemical Effects of Chitosan Coating and Hot Water Dipping on Green Bean Decay During Cold Storage

Year: 2019

Type: article

Abstract: Background and Objective: Normally fresh green bean (Phaseolus vulgaris L.) harvested seasonally and stored at room-temperature with short shelf-life (maximum 7 days).Therefore, the aim of this study was to determine the effect of chitosan coating (CC) and hot water dipping (HWD) on physico-chemical and sensory characteristics of the fresh-cut green bean and to determine extending storage periods and improve the quality.As well as to control color degradation and expand shelf-life of fresh-cut green bean.Materials and Methods: Fresh-cut green beans were treated with CC (at 0.5-1.5%)and HWD (at 45EC for 15 min or 55EC for 1 min).The treated samples were stored at 4EC in a refrigerator set at 85-90% relative humidity for 28 d.Physico-chemical properties (weight loss and decay, total soluble solids content, total acidity, chlorophyll and carotenoid contents, reducing sugars, protein, peroxidase and polyphenol oxidase activities, vitamin C and free phenolic compounds) and sensory properties were analyzed for all the treated samples at the storage points.Results: Fresh-cut green beans treated with CC at 1.5% exhibited the lowest decay (4.66%) while HWD treatments had the highest decay (25.5-48%) compared to 19.66% decay from the untreated control.Sensorial characteristics (color, skin loss, fibrousness, texture and flavor) were maintained and the quality of green bean pods improved under CC at 1.5%.Chitosan coating (1.5%) reduced weight loss, titratable acidity, peroxidase and polyphenol oxidase activities under the storage condition compared to other treatments.The reduction in peroxidase and polyphenol oxidase activities enhanced active oxygen-scavenging systems in the fresh-cut green bean.The phenolics and total soluble solids content increased with CC at 1.5% in fresh-cut green bean at 28 days of storage period.Also, protein and reducing sugars content increased when fresh-cut green bean was subjected to CC at 1.5%.Conclusion: These results showed that the quality of fresh-cut green bean could be amended and the shelf life extended by treating pods post harvest with CC at 1.5%.

Source: Journal of Applied Sciences

DOI: 10.3923/jas.2019.101.108

Authors: Abdelaleim Ismail ElS, Azza Hosni Moha, Dennis Calvin Ode, Ayman Mohamed Go

Institutions: Mansoura University, University of Florida, Institute of Food and Agricultural Sciences, Zagazig University

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

Funders: University of Florida, Zagazig University