Effects of oxygen levels on pigment concentrations in cold-stored green beans (Phaseolus vulgaris L. Cv. Perona)

被引:9
作者
Cano, MP [1 ]
Monreal, M [1 ]
de Ancos, B [1 ]
Alique, R [1 ]
机构
[1] CSIC, Inst Frio, Dept Plant Foods Sci & Technol, E-28040 Madrid, Spain
关键词
green beans; cold storage; controlled atmosphere; pigments; decay; self life;
D O I
10.1021/jf980158r
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Controlled-atmosphere (CA) effects on chlorophyll and carotenoid concentrations in green beans were studied. Green bean pods (cv. Perona) were stored at 8 degrees C and 98% relative humidity, with and without controlled atmospheres (samples: air, 5% O-2-3% CO2; 3% O-2-3% CO2; 1% O-2-3% CO2), and then transferred to 20 degrees C to simulate ambient temperature. Green beans stored in air at 8 degrees C had good appearance for 18 days, whereas an atmosphere of 1% O-2-3% COB extended the storage period to 22 days. Samples stored in other assayed atmospheres (5% O-2-3% CO2 or 3% O-2-3% CO2) had the same shelf Life as the air-stored sample (18 days). Maximum chlorophyll accumulation in air-stored green beans took place at 6 days of storage, whereas the 1% O-2-3% CO2 stored sample showed the maximum chlorophyll concentration at 13 days of storage, and no significant increase of this pigment was observed in the first 6 days. Degradation of chlorophylls a and b did not yield the corresponding pheophytin compounds, because the pheophytin content also showed a significant decrease during storage. Green bean carotenoids showed similar changes in chlorophyll concentrations during storage in air, 3% O-2-3% CO2, and 5% O-2-3% CO2.
引用
收藏
页码:4164 / 4170
页数:7
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