Taze Fasulyenin Soğukta Muhafazasında Kalite Değişimlerinin Belirlenmesi

Creative Commons License

Özdemir E., Kaynaş K.

Çanakkale Onsekiz Mart Üniversitesi Ziraat Fakültesi Dergisi, vol.6, pp.57-64, 2018 (Peer-Reviewed Journal)


Determination on Changes of Quality During Cold Storage of Green Beans


The opportunities of fresh storage in green beans cv. Atlanta examined which cultivated in Çanakkale province (Kösedere district) in this thesis study. It is aimed to regulate the sales prices in the green bean which has a very short shelf life products and to extend the shelf life to deliver the products to an acceptable quality, and, to protect the producers. For this purpose, green beans harvested in ideal fruit size stored for 4 weeks in cold storage (control), which has 70C temperature with 90% relative humidity conditions and different modified atmosphere conditions (MAP) prepared by normal LDPE bags and another type of LDPE with special permeability on water vapor (polipropilen + ethylvinilin). The change in quality characteristics throughout the storage period and the effect of MAP applications determined. Quality parameters such as total soluble solid content (%), titratable acidity (TA%), ascorbic acid content, color changes, phenolic compounds, weight loss, visual quality (1.unmarketable….-3. marketable….5. high quality) determined. According to the results, green colors of beans turn to yellow, brightness of the color decreased, incerasing of SSC and phenolic compounds decreasing of TA and ascorbic acid content were found during cold storage. MAP treatments were more effective on to be protected of quality. Also weight loss rate more then acceptable limit after 10 days stored of control beans the place opposite more low 1% on MAP stored beans. The results suggest that green beans Atlanta cv 10 days stored in cold air storage and extended storage period to 20- 25 days on MAP conditions. Keywords: cv. Atlanta, green bean, storage, quality, MAP