Double-sided UV-C treatments delayed chlorophyll degradation but increased chilling injury of green bean (Phaseolus vulgaris L. cv. Helda) during storage

KASIM M. U., KASIM R.

JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, cilt.6, ss.176-180, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 6
  • Basım Tarihi: 2008
  • Dergi Adı: JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.176-180
  • Kocaeli Üniversitesi Adresli: Evet

Özet

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.