INFLUENCE OF STORAGE TEMPERATURES ON THE POST-HARVEST QUALITY OF SNAP BEAN (PHASEOLUS VULGARIS L.)

  • J. N. kinyuru Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
  • P. Kahenya Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
  • M. Muchui 1,2,4,5Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
  • H. Mungai Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
  • M. Ithiga Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya
Keywords: Snap beans, storage temperatures, polythene bags, postharvest quality

Abstract

A preliminary study was conducted where mature snap beans of Samantha variety, were collected from small
holder farmers in 2 growing seasons and data was collected with a view to developing a model for short term
storage for prediction of the relationship between storage conditions, physical and nutritional quality under low
density polythene bags. Half of the samples were packed separately in open polythene bags while the other half
was packed in closed polythene bags and stored at 5oC, 10oC, 15oC and 25oC and observations made for 9 days. It
was observed that the higher the temperature, the higher the weight loss although the loss was higher in open
polythene bags in all the storage temperatures. Similar trends were also observed in the loss of chlorophyll in both
samples with samples stored at 25oC showing 5.5mg/L of chlorophyll content at day 9. There was a higher loss in
total soluble solids in the samples stored in open polythene bags at 25oC with the samples showing 5.3% by day 9.
There was a slower loss of vitamin C in samples stored in closed bags; however, the samples stored at 25oC for
both treatments had the greatest loss by day 9. The results show that packaging in polythene bags has to be
coupled with low temperature storage in order to receive a desirable shelf life.

Published
2019-05-16