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Modified atmosphere packaging of gre...

Pandya, Nalini.

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Modified atmosphere packaging of green-shelled common beans (Phaseolus vulgaris L.).

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Modified atmosphere packaging of green-shelled common beans (Phaseolus vulgaris L.)./
作者:	Pandya, Nalini.
面頁冊數:	82 p.
附註:	Adviser: Carol Harper.
Contained By:	Masters Abstracts International45-03.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1440687

Modified atmosphere packaging of green-shelled common beans (Phaseolus vulgaris L.).
Pandya, Nalini.

Modified atmosphere packaging of green-shelled common beans (Phaseolus vulgaris L.). - 82 p.

Adviser: Carol Harper.

Thesis (M.S.)--University of Puerto Rico, Mayaguez (Puerto Rico), 2007.

The objective of this research was to develop a modified atmosphere packaging (MAP) system for green-shelled common beans (Phaseolus vulgaris L., cv. Morales), which are locally grown in Puerto Rico, in order to increase their shelf-life. The green-shelled common beans were packed in 3 different gas mixtures, (1) 4% O2, 10% CO 2, and 86% N2 (MAP I), (2) 2% O2, 5% CO 2, and 93% N2 (MAP II) and (3) 21% O2, 0.03% CO2, and 78% N2 control (AIR) using Cryovac PD-961EZ plastic bags and stored at 5°C for 26.5 days. Quality analysis were done on each treatment after every 4 days on three replicates and a temperature abuse of 2 days at 20°C was simulated on each day of analysis and they were also analyzed for quality changes. Quality analyses included evaluations of physiological changes, color, water activity, pH, titratable acidity and texture of the beans. The green-shelled common beans stored in AIR, maintained their overall quality at 5°C for 10 days, while beans in MAP I were able to maintain their fresh-like quality up to 18 days at 5°C. Both AIR and MAP I maintained the color, texture, titratable acidity and pH and remained free of off-odors during their shelf-life. The tenderness of the beans increased in both treatments, without any stickiness or off-odor, which could be beneficial in terms of less cooking time required to cook the beans. Further more, a computer program was developed to predict time evolutions of concentrations of O2, CO2 and N2 inside the flexible package. This program is not limited to beans and can be used for any other food materials. The present study provides some crucial information for the Puerto Rican food industry, as green-shelled beans are a legume preferred by local consumers.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Modified atmosphere packaging of green-shelled common beans (Phaseolus vulgaris L.).
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520 $a The objective of this research was to develop a modified atmosphere packaging (MAP) system for green-shelled common beans (Phaseolus vulgaris L., cv. Morales), which are locally grown in Puerto Rico, in order to increase their shelf-life. The green-shelled common beans were packed in 3 different gas mixtures, (1) 4% O2, 10% CO 2, and 86% N2 (MAP I), (2) 2% O2, 5% CO 2, and 93% N2 (MAP II) and (3) 21% O2, 0.03% CO2, and 78% N2 control (AIR) using Cryovac PD-961EZ plastic bags and stored at 5°C for 26.5 days. Quality analysis were done on each treatment after every 4 days on three replicates and a temperature abuse of 2 days at 20°C was simulated on each day of analysis and they were also analyzed for quality changes. Quality analyses included evaluations of physiological changes, color, water activity, pH, titratable acidity and texture of the beans. The green-shelled common beans stored in AIR, maintained their overall quality at 5°C for 10 days, while beans in MAP I were able to maintain their fresh-like quality up to 18 days at 5°C. Both AIR and MAP I maintained the color, texture, titratable acidity and pH and remained free of off-odors during their shelf-life. The tenderness of the beans increased in both treatments, without any stickiness or off-odor, which could be beneficial in terms of less cooking time required to cook the beans. Further more, a computer program was developed to predict time evolutions of concentrations of O2, CO2 and N2 inside the flexible package. This program is not limited to beans and can be used for any other food materials. The present study provides some crucial information for the Puerto Rican food industry, as green-shelled beans are a legume preferred by local consumers.
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