Effect of different forms of cutting on quality of minimally processed long bean (Vigna sesquipedalis L.) during storage

M. Razali, M. Habsah and D. Che Omar

Abstract

Effect of different cutting forms, i.e. ring and trimmed to 3 – 4 cm size, were evaluated on minimally processed long bean. Some physiological changes occurred during storage at different temperatures (2, 5, 10, 15 and 25 °C). The minimally processed (MP) long bean stored at 2 °C and 5 °C were evaluated every 3 days, whereas samples stored at 10, 15 and 25 °C were evaluated on alternate days. Quality evaluation was based on physical and chemical changes, rate of respiration and ethylene production. The quality of minimally processed long bean remained good when the surrounding temperature was maintained at low level (0–2 °C). The suitable storage temperature for minimally processed long bean was at 2 °C. That was observed both in ring and 3– 4 cm trimmed cuttings. The percentage weight loss, CO2 concentration and ethylene production rate showed lowest, 0.08 – 0.14%, 0.70 – 2.31% and 0.04 – 0.05 μL/kg/h, respectively, for minimally processed long bean with different forms of cutting stored at 2 °C compared to other storage temperatures. There were significant differences (p <0.05) observed in the CO2 concentration, O2 consumption, pH and percentage weight loss of MP long bean with different forms of cutting and storage temperatures. However, there were no significant differences (p >0.05) between the forms of cutting on total titratable acidity and ethylene production of MP long bean stored at different storage temperatures. Minimally processed long bean in the form of trimmings of 3 – 4 cm in length was much better, with lower O2 consumption and CO2 concentration compared to the ring form. There was also a significant difference (p <0.05) in all parameters of MP long bean with duration of storage.

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