Acidified Bulk Storage of Snap Beans and Peas

摘要

ABSTRACTPeas and snap beans that were stored by acidified storage at a pH of 1.2—1.6 with hydrochloric acid for 4 mo had good quality. Blanched peas and snap beans had better quality than unblanced products. Blanching prevented the leaching of starch in the case of peas and pectin in the case of snap beans. The cultivar “Sugar Grey Sugar’after acidification changed color from green to red due to the presence of leucoanthocyanins. Therefore “Sugar Grey Sugar’would not be suitable for this kind of storage. Acidified storage does not employ a heat treatment to kill microorganisms or inactivate enzymes. Acidified storage is one possible intermediate storage technique to delay final processing of snap beans