Research Information System
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
Abstract
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