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Influence of storage temperatures on the protein content of french beans (Phaseolus vulgaris L.)

DOI: 10.18805/ajdfr.v35i2.10725    | Article Id: DR-1044 | Page : 164-167
Citation :- Influence of storage temperatures on the protein contentof french beans (Phaseolus vulgaris L.) .Asian Journal of Dairy and Food Research.2016.(35):164-167

Ex, Manpreet Kaur, Satish Kumar Gupta*, T.C. Mittal and S.R. Sharma

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Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana-141 004, India.

Submitted Date : 13-07-2015
Accepted Date : 19-03-2016

Abstract

A preliminary study was conducted where mature french beans (Phaseolus vulgaris L) of ‘Falguni’ variety, were collected from small holder farmers in 2 growing seasons and data was collected with a view to know the effect of storage  for prediction of the relationship between storage conditions, physical and nutritional quality under low density polythene bag, high density polythene bag and laminated aluminium packaging. The individual quick freezing of the French beans was done. Half of the samples were packed separately and placed in refrigerater at -18oC for two hours. while the other half  was  stored in deep freezer at -20oC and observations made for 4 months. It was observed that the higher the temperature, the higher the weight loss although the loss was higher in low density polythene bags in all the storage temperatures. There was a slower loss of protein content  in samples stored in Laminated aluminium polythene bags; however, the samples stored in both temperatures  had the greatest loss by 4th  month. The results show that packaging in laminated aluminium polythene bags has to becoupled with low temperature storage in order to receive a desirable shelf life.

Keywords

French beans Packaging Protein Shelf life Storage.

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