Emergent technologies for conservation of beans (Phaseolus vulgaris L.)

Food conservation through barrier technology is an alternative processing, method for maintaining the flavour and quality of foods in which the traditional conservation techniques are applied less intensively, usually by subjecting the food product to a series of obstacles to microbial growth. The objective of this work was to develop a method for conservation of beans (Phaseolus vulgaris L.) applying a low cost technology and of comparable acceptability to the conventional (Appert Method). A method was developed for the production of bean conserves, which included the selection of beans; washing, soaking for 24 hours; dripping followed by heating -under pressure- at 121 degrees C in a 0.5% NaCl solution during five minutes. Then, the beans were put in sterile bottles and a filling solution (7.50% vinegar, 0.30% lactic acid, 0.35% ascorbic acid, 0.35% citric acid, 1.00% salt and 0.50% sucrose) at boiling temperature was added. No sterilization was done and the bottles were cooled down at ambient temperature. After six months of storage, quality determinations of the bean conserves were performed, and included microbiological assays, as well as physical-chemical and sensory evaluations. The conserves obtained by this method were acceptable, innocuous and they were well preserved at ambient temperature.