Quality of organic and conventional yardlong bean stored at low temperature
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Publication Details
Author list: Soontornwat A., Pongpresert N., Srilaong V.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2015
Journal: Acta Horticulturae (0567-7572)
Volume number: 1088
Start page: 255
End page: 260
Number of pages: 6
ISBN: 9789462610828
ISSN: 0567-7572
Languages: English-Great Britain (EN-GB)
Abstract
Yardlong bean is widely produced in Thailand and consumers prefer tender pods. Organic yardlong bean is now highly demanded in export markets. Little is known about the postharvest quality changes of organic produce. Usually, quality decreases rapidly after harvest due to pod swelling and softening. This study was conducted to determine the relationship between storage temperature and cultivation system on pod quality. The conventional and organic yardlong bean pods were stored at 4 and 13ฐC. Storage at 4ฐC efficiently slowed losses in weight, ascorbic acid content and total chlorophyll content. Pod swelling increased gradually during storage at 13ฐC. The organic produce stored at 4ฐC had delayed pod swelling and higher chlorophyll content compared with that of conventional produce. The results indicated that storage at 4ฐC maintained quality better than at 13ฐC and that organic produce had better quality than conventional produce.
Keywords
Physicochemical changes, Pod swelling, Vigna unguiculata subsp. sesquipedalis
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