Abstract
Background and Objective: Normally fresh green bean (Phaseolus vulgaris L.) harvested seasonally and stored at room-temperature with short shelf-life (maximum 7 days). Therefore, the aim of this study was to determine the effect of chitosan coating (CC) and hot water dipping (HWD) on physico-chemical and sensory characteristics of the fresh-cut green bean and to determine extending storage periods and improve the quality. As well as to control color degradation and expand shelf-life of fresh-cut green bean. Materials and Methods: Fresh-cut green beans were treated with CC (at 0.5-1.5%) and HWD (at 45EC for 15 min or 55EC for 1 min). The treated samples were stored at 4EC in a refrigerator set at 85-90% relative humidity for 28 d. Physico-chemical properties (weight loss and decay, total soluble solids content, total acidity, chlorophyll and carotenoid contents, reducing sugars, protein, peroxidase and polyphenol oxidase activities, vitamin C and free phenolic compounds) and sensory properties were analyzed for all the treated samples at the storage points. Results: Fresh-cut green beans treated with CC at 1.5% exhibited the lowest decay (4.66%) while HWD treatments had the highest decay (25.5-48%) compared to 19.66% decay from the untreated control. Sensorial characteristics (color, skin loss, fibrousness, texture and flavor) were maintained and the quality of green bean pods improved under CC at 1.5%. Chitosan coating (1.5%) reduced weight loss, titratable acidity, peroxidase and polyphenol oxidase activities under the storage condition compared to other treatments. The reduction in peroxidase and polyphenol oxidase activities enhanced active oxygen-scavenging systems in the fresh-cut green bean. The phenolics and total soluble solids content increased with CC at 1.5% in fresh-cut green bean at 28 days of storage period. Also, protein and reducing sugars content increased when fresh-cut green bean was subjected to CC at 1.5%. Conclusion: These results showed that the quality of fresh-cut green bean could be amended and the shelf life extended by treating pods post harvest with CC at 1.5%.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 9
Claim · model-written summary
Chitosan coating at 1.5% produced the lowest green bean decay, 4.66%, versus 19.66% in untreated controls.
Verbatim
e0“Fresh-cut green beans treated with CC at 1.5% exhibited the lowest decay (4.66%) while HWD treatments had the highest decay (25.5-48%) compared to 19.66% decay from the untreated control.”
Claim · model-written summary
Hot water dipping produced the highest green bean decay, 25.5–48%, versus 19.66% in untreated controls.
Verbatim
e0“Fresh-cut green beans treated with CC at 1.5% exhibited the lowest decay (4.66%) while HWD treatments had the highest decay (25.5-48%) compared to 19.66% decay from the untreated control.”
Claim · model-written summary
Chitosan coating at 1.5% maintained green bean sensory characteristics and improved pod quality.
Not reportedComparator
Verbatim
e0“Sensorial characteristics (color, skin loss, fibrousness, texture and flavor) were maintained and the quality of green bean pods improved under CC at 1.5%.”
Claim · model-written summary
Chitosan coating at 1.5% reduced green bean weight loss and titratable acidity versus other treatments.
Verbatim
e0“Chitosan coating (1.5%) reduced weight loss, titratable acidity, peroxidase and polyphenol oxidase activities under the storage condition compared to other treatments.”
t0“Green Bean”
Claim · model-written summary
Chitosan coating at 1.5% reduced peroxidase and polyphenol oxidase activities versus other treatments.
Verbatim
e0“Chitosan coating (1.5%) reduced weight loss, titratable acidity, peroxidase and polyphenol oxidase activities under the storage condition compared to other treatments.”
t0“Green Bean”
Claim · model-written summary
Reduced peroxidase and polyphenol oxidase activities enhanced active oxygen-scavenging systems in fresh-cut green bean.
Verbatim
e0“The reduction in peroxidase and polyphenol oxidase activities enhanced active oxygen-scavenging systems in the fresh-cut green bean.”
Claim · model-written summary
Chitosan coating at 1.5% increased phenolics and total soluble solids in fresh-cut green bean after 28 days.
- Taxon
- green beane0
- Treatment
- CC at 1.5%e0
- Outcome
- phenolics and total soluble solids contente0
- Direction
- increasede0
- Qualifier
- 28 days of storage periode0
Not reportedComparator
Verbatim
e0“The phenolics and total soluble solids content increased with CC at 1.5% in fresh-cut green bean at 28 days of storage period.”
Claim · model-written summary
Chitosan coating at 1.5% increased protein and reducing sugars in fresh-cut green bean.
- Taxon
- green beane0
- Treatment
- CC at 1.5%e0
- Outcome
- protein and reducing sugars contente0
- Direction
- increasede0
Not reportedComparator
Verbatim
e0“protein and reducing sugars content increased when fresh-cut green bean was subjected to CC at 1.5%.”
Claim · model-written summary
The authors conclude that 1.5% chitosan coating improves fresh-cut green bean quality and extends shelf life.
Verbatim
e0“the quality of fresh-cut green bean could be amended and the shelf life extended by treating pods post harvest with CC at 1.5%.”
The same questions in other papers
chitosan · quality: protein · Phaseolus vulgaris (common bean)Results agree
1 paper in the same direction as this paper
- positive
chitosan · quality: sugar starch · Phaseolus vulgaris (common bean)Results agree
1 paper in the same direction as this paper
- positive
chitosan · disease · Phaseolus vulgaris (common bean)Results agree
1 paper in the same direction as this paper
- positive
chitosan · physiology: antioxidant enzymes · Phaseolus vulgaris (common bean)Results agree
2 papers in the same direction as this paper
- positive
- positive
storage · quality: protein · Phaseolus vulgaris (common bean)Positive and negative results
1 in the opposite direction
- negative
heat · disease · Phaseolus vulgaris (common bean)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- negative
storage · disease · Phaseolus vulgaris (common bean)Positive and negative results
3 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
1 paper more in this group
See all 5 papers →storage · quality: sugar starch · Phaseolus vulgaris (common bean)Positive and negative results
1 paper in the same direction as this paper · 3 in the opposite direction
- negative
- no effect
- negative
1 paper more in this group
See all 5 papers →8 of 10 groups shown: named compounds and organisms first, then groups whose results differ (checked claim by claim), then those with positive and negative results, then the smaller groups.
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.