Effects of Oxygen Levels on Pigment Concentrations in Cold-Stored Green Beans ( Phaseolus vulgaris L. Cv. Perona) (original) (raw)
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Journal of Agricultural and Food Chemistry, 1999
In this work a study of critical storage temperatures on pigment degradation of green beans (Phaseolus vulgaris, cvs. Perona and Boby) was conducted. In this way, green beans kept better quality at 4°C than either 8 or 12°C, maintaining a bright green color and good texture. Nevertherless, temperatures of 4°C induced chilling injury (CI) after eight days of storage, which became evident when the pods were transferred to 20°C. Cold storage temperatures, 12, 8, and 4°C , produced different changes on the green beans chlorophyll profile. Green beans of both cultivars, Perona and Boby, stored at 4 and 12°C showed a continuous degradation of chlorophyll pigments during storage, while samples stored at 8°C showed an increase of chlorophyll content at the first 15 days. Carotenoid pigments also suffered different changes during cold storage. Perona was the green beans cultivar which maintained the higher level of lutein, mainly when samples were stored at the most suitable temperature (8°C).
Journal of Food Agriculture and Environment
Abstract In this work a study of one-sided and double sided UV-C treatments on chilling injury and chlorophyll degradation of green beans (Phaseolus vulgaris L. cv. Helda) was conducted. In this way green beans kept better in one-sided UV-C treatments, maintaining bright green color and good texture. Nevertheless treatments of double-sided UV-C, especially higher doses, induced chilling injury because of the cell damage of pods as measured by electrolyte leakage during 14 days of storage. UV-C treatments produced different changes on the green beans chlorophyll a and chlorophyll b content. Green beans of DS-3 and DS-5 showed a continuous degradation of chlorophyll b during the storage while the other samples showed decrease at the first 7 days and then increase. However, chlorophyll a and b remained best in pods treated with double-sided UV-C. Visual quality scores of pods in double-sided UV-C treatments were lower than those of one-sided UV-C treatments.
Influence of postharvest UV-C illumination on biochemical properties of green beans
Influence of postharvest UV-C illumination on biochemical properties of green beans, 2021
In this study, harvested green beans (Phaseolus vulgaris cv. Bourgondia) were subjected to different doses of UV-C illuminations (0.1, 0.3, 0.5 kJ m − 2 ; low, medium, and high dose, respectively) and stored under modified atmosphere packages (MAP) at 8 • C for 25 days. The extension in storage time resulted increase in weight loss, fluctuations in TSS content, and respiration rate. Medium and high doses resulted higher total phenolic contents comparing to control and low dose treatments. No UV-C damage or deterioration was detected during the entire cold storage period, however medium and high doses caused damages to the surface at the beginning 15 days cold storage plus 3 days shelf life (15 d CS plus 3 d SL) period. All doses also resulted in lower respiration rates and higher total sugar content than control. The effects of illumination on reducing sugar and total chlorophyll contents were non-significant. There were no significant effects on antioxidant activity in cold storage, however during shelf-life the high UV-C dose had highest antioxidant activity compared to control and other doses. Low dose had positive effects on the edible quality and maintained the postharvest quality of green beans for 25 days. Our findings showed that low UV-C dose can be recommended commercially to maintain quality of green beans with no surface damage among the UV-C illumination doses tested.
Effects of freezing on the pigment content in green beans and padrón peppers
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997
The amounts of chlorophylls a and b,-carotene and lutein in green beans, blanched green beans and Padro´n peppers, all frozen at !22°C, were monitored over 12 months by reverse-phase, gradient HPLC (C18 column, visible detection). In unblanched beans, these amounts of the pigments decreased considerably during month 1, but were generally stable during the next 11 months (-carotene content decreased further in month 2 before stabilizing). Similar results were obtained for blanched beans, but decreases were offset by increases due to blanching (carotenoids) and lipoxygenase deactivation (-carotene), or enhanced by blanching-induced decreases (chlorophylls). In contrast, the amounts of pigments in frozen Padro´n peppers fluctuated around more or less constant values over the 12 months. Freezing in bags sealed under vacuum lead to moderate decreases in chlorophyll a in Padro´n peppers and in-carotene in blanched green beans.
1998
Chlorophyll and carotenoid variations of 2-d-old and 10-d-old bean leaves (Phaseolus vulgaris var Red Kidney) were analyzed by HPLC during the first photoperiod of greening (16 h light + 8 h dark). The HPLC method used is suitable for the separation of cis-and trans-carotenoid isomers, Pchlide a and Chlide a as well as their esters. The main results are (1) before illumination the composition of the carotenoid pool is similar at the two developmental stages; (2) non-illuminated 2-d-old leaves are devoid of Pchlide a ester; (3) chlorophyll and carotenoid accumulation in 2-d-old leaves presented a lag phase twice longer than observed in 10-d-old ones; (4) Chlide a seems directly esterified to Chl a in 2-d-old leaves whereas esterification requires four steps in 10-d-old leaves and, (5) the kinetics of Chl and carotenoid accumulation are different at the two investigated developmental stages.
Food Research International, 1997
The eects of four culinary treatments (steaming and boiling in a covered pot, a pressure cooker or a microwave oven) on the chlorophyll a and b, all-trans-lutein, phaeophytin a and b and all-trans-carotene (provitamin A) contents of green beans (Phaseolus vulgaris, L.) were evaluated. The pigments in the fresh and treated beans were determined by gradient elution reverse-phase HPLC with UV detection. Boiling the beans in a covered pot, pressure cooking or microwaving them caused smaller losses of pigments than steamed cooking. Since pressure cooking also generally leads to smaller losses of nutritious components (e.g.
Postharvest Biology and Technology, 2008
Modified atmosphere packaging (MAP) techniques were applied in order to control seed coat (testa) colour darkening in faba bean during long-term storage. These techniques included flushing with carbon dioxide, nitrogen, oxygen or ethylene, and vacuum packaging. Seeds flushed with air were used as the control. After MAP treatments, samples were stored at 30 • C in dark for 1 year. Seed coat colour was measured at 0, 0.5, 1, 2, 3, 4, 6, 8, 10 and 12 months of storage using a chroma meter. Changes in chroma (C*), hue angle (h • ) and colour difference index ( E * ab values) calculated from L*, a* and b* colour coordinates demonstrated that relative to controls, nitrogen was effective in reducing colour darkening by an appreciable level, whereas storage in oxygen accelerated the colour darkening process. Ethylene had some effect whereas the other MAP treatments were ineffective in reducing colour darkening in faba beans.
The effects of various culinary treatments on the pigment content of green beans (, L
Food Research International, 1997
The eects of four culinary treatments (steaming and boiling in a covered pot, a pressure cooker or a microwave oven) on the chlorophyll a and b, all-trans-lutein, phaeophytin a and b and all-trans--carotene (provitamin A) contents of green beans (Phaseolus vulgaris, L.) were evaluated. The pigments in the fresh and treated beans were determined by gradient elution reverse-phase HPLC with UV detection. Boiling the beans in a covered pot, pressure cooking or microwaving them caused smaller losses of pigments than steamed cooking. Since pressure cooking also generally leads to smaller losses of nutritious components (e.g. vitamin C), it is recommended over the traditional method of boiling beans in a covered pot. #
Brazilian Journal of Plant Physiology, 2002
Coffea arabica is considered to be sensitive to low temperatures, being affected throughout its entire life cycle. Injury caused by chilling (low temperatures above zero degree centigrade) is characterized primarily by inhibition of the photosynthetic process. The objective of this work was to evaluate the role of photosynthetic pigments in the tolerance of coffee (C. arabica L.) seedlings to chilling. The evaluation the photosynthetic activity was made by emission of Chl a fluorescence at room temperature (25 °C) in vivo and in situ, using a portable fluorometer. The pigment content was obtained by extraction with 80 % acetone, while estimation of membrane lipid peroxidation was determined by measuring the MDA content in leaf tissue extracts. The results indicated a generalized reduction in the quantum yield of PSII when the seedlings were maintained in the dark. The reduction occurred in the seedlings submitted to chilling treatment as well as in the control ones. This demonstrates that not only chilling acts to cause an alteration in PSII. It is possible that the tissue storage reserves had been totally exhausted, with the respiratory rate exceeding the photosynthetic rate; the later was nil, since the seedlings were kept in the dark. The efficiency in the capture, transfer and utilization of light energy in PS II photochemical reactions requires a sequence of photochemical, biochemical and biophysical events which depend on the structural integrity of the photosynthetic apparatus. However, this efficiency was found to be related to the protective action of chloroplastid pigments, rather than to the concentration of these pigments.