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Effect of Freezing on Nutritional Quality of Bush Bean at Pod

Most Marufa Khatun
Scientific Officer
Pomology Division, HRC Bangladesh Agriculture Research Institute Gazipur

N. Sultana
Professor,
Genetics and Plant Breeding Division BSMRAU, Salna, Gazipur

M. H. Rahman,
Scientific Officer
Hybrid Rice Division Bangladesh Rice Research Institute Gazipur-1701

M. A. A. Mamun
Scientific Officer
Bangladesh Rice Research Institute Gazipur-1701

M. M. Hossain
Scientific Officer
Bangladesh Rice Research Institute Gazipur-1701

Abstract/ Executive Summary:

An experiment was conducted at the Agronomy Research Farm and laboratory , Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, from December 2004 to March 2005 to investigate the effect of freezing on nutritional quality of bush bean at pod age stages. Four bush bean genotypes ,three different pod age , blanched at 50⁰c for 5 minutes, frozen condition (-20⁰c temp) quality was observed at 20, 40 and 60 days after freezing. The highest (40.08%) ascorbic acid retention observed in V₂ and the lowest was observed in V₁ was found in 20 days old pod and the lowest was 10 days old pods after 20 days of freezing. The highest (97.72%) protein retention was observed in V₃at 20 days frozen condition and the lowest (70.29%) retention in V₄ at 60 days frozen condition. The highest dry matter retention (94.98%) was observed in V₁ at 20 days after freezing where loss was lowest. A slight decrease in total sugar content with the increase of freezing time was observed in all pod age stages. All the nutrients gradually decreased among the genotypes and pod age stages due to freezing.

Keywords: Pod age, Freezing conditions, Nutritional quality, Bush bean

Location: Agronomy Research Farm and laboratory of the Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur

Start Date: 00-00-2004

End Date: 00-00-2005

Program Area: Variety and Species

Commodity: French bean

Objectives:

To know the nutritional status of bush bean at different pod ages after freezing.

Methodology:

The experiment was carried out in the laboratory of the Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, from December 2004 to March 2005. To investigate the effect of freezing on nutritional quality of bush bean at pod age stages. Four bush bean genotypes e.g. BB3 (Bush bean3), BB9 (Bush bean9), BB13 (Bush bean13) and BB15 (Bush bean15) were used as plant materials. The experiment bush beans from all treatment combination were blanched at 50⁰c for 5 minutes. Ascorbic acid (%), Total sugar (%), Protein (%) and Dry matter (%) were recorded on 10, 15 and 20 days after pod initiation. Fresh harvested bush bean was blanched in hot water bath. Bush bean was immerged in hot water and covers the pot. For immersion of bush bean Hot Water Bath was used. Blanching duration was counted from when the bush bean is immerged in hot water. One-gallon water was used for each pound of bush bean. The same water was used only two times because hot water can cause toughening of bush bean. Bush bean was cooled (to avoid boiling) immediately after blanching in pans of ice cold water for the same time used for blanching. Then bush bean was drained thoroughly.

Source of Information: Int. J. Sustain. Crop Prod. 2 (2):10-15. (May, 2007).

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Percent retention of ascorbic acid varied from 5.41-40.08% among genotypes due to 5 min blanching. All the nutrients were higher in 20 days pods except ascorbic acid. Maximum (40.08%) ascorbic acid retention was observed from V₂. the loss was highest (94.59%) in V₁ at 60 days after freezing. Percent retention of protein varied from 70.29-97.72 among genotypes after freezing. The highest percent retention was found in V₃ genotype at 20 days after freezing for 5 min blanching. The maximum amount of dry matter retention was observed from V₁ at 20 days after freezing for 5 min blanching. The highest sugar retention was observed in the genotype V₄ at 20 days pod age stage.

Knowledge Management: Journal