Shelf Life of Fresh Cut Beans as Influenced by Different Pre Storage Treatments

摘要

Fresh beans of good quality was surface sanitized using 30 ppm sodium hypo chlorite solution, outer strings removed, washed and fresh cuts were made, treated using different chemical solutions, air dried and kept in aluminiumtrays wrapped with cling film under refrigerated storage. Analysis of physical, physiological and chemical quality parameters and microbial revealed that 1 % calcium chloride as the effective pretreatment chemical for fresh cut beans.