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Effect of Freezing on Nutritional Quality of Bush Bean at Different Pod Age Stages

M. M. Khatun
Scientific Officer
OFRD, BARI, Rangpur

N. Sultana
Associate Professor
Dept. of Horticulture, BSMRAU, Gazipur-1706

M. H. Rahman
Scientific Officer
Hybrid Rice Project, Bangladesh Rice Research Institute (BRRI), Gazipur

M. A. A. Mamun
Scientific Officer
FMD, BRRI, Joydevpur, Gazipur-1703, Bangladesh

M. M. Hossain
Professor
Dept. of Horticulture, BSMRAU, Gazipur-1706

Abstract/ Executive Summary:

An experiment was conducted at the Agronomy Research Farm and laboratory of the Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, during December 2004 to March 2005 to investigate the effect of freezing on nutritional quality of bush bean at different pod age stages. Four bush bean genotypes viz; V₁, V₂, V₃and V₄, three different pod age stages (10, 15 and 20 days after pod initiation), blanched at 50^oc for 5 minutes, frozen condition (-20^oC 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 V₁at 20 days pod after 20 days of freezing. The highest (97.72%) protein retention was observed in V₃ at 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. Ascorbic acid content sharply decreased at 20 days after freezing condition but after 40 and 60 days freezing ascorbic acid decreased at lower rate, other nutrients slightly decreased in all freezing condition.

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

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

Start Date: 00-12-2004

End Date: 00-03-2005

Program Area: Postharvest and Agro-processing

Commodity: Bush bean

Objectives:

To investigate the effect of freezing on nutritional quality of bush bean at different pod age stages.

Methodology:

The experiment was carried out in the laboratory of the Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, during December 2004 to March 2005. The soil type of the farm belongs to the Shallow Red Brown Terrace type under Salna Series of Modhupur Tract of Agroecological Zone (AEZ-28). The soil is characterized by silty clay with pH value of 6.5. The climate of the farm is subtropical in nature characterized by heavy rainfall during June to September and scanty in winter with gradual fall of temperature from September. The experiment was laid in Completely Randomized Design (CRD) with three replications. Four bush bean genotypes e.g. BB3 (Bush bean3), BB9 (Bush bean9), BB13 (Bush bean13) and BB15 (Bush bean15) were used as plant materials. Bush beans from all treatment combination were blanched at 50^oC for 5 minutes. Ascorbic acid (%), Total sugar (%), Protein (%) and Dry matter (%) were recorded on 10, 15 and 20 days after pod initiation. Bush bean genotypes were designated as, V₁=BB3, V₂= BB9, V₃= BB13, V₄= BB15 and there are pod age stages were designated as M₁=10 days after pod initiation, M₂=15 days after pod initiation, M₃=20 days after pod initiation. Ascorbic acid content was determined as per the procedure. The total ascorbic acid content was quantified by using by the formula. Sugar contents were estimated using Bertrand A, Bertrand B and Bertrand C solutions. Total sugar was calculated comparing tabulated values. Before calculation of total sugar factor of 0.4 KMnO₄ was determined. Total nitrogen and protein content of the collected sample was determined by Kjeldahl method using CuSO₄and K₂SO₄ mixture (1: 9) as catalyst. The total nitrogen was calculated by the formula. Protein was estimated by multiplying 6.25 to the value of total nitrogen. Dry matter (%) was calculated using this formula. Procedure of blanching: Fresh harvested bush bean was blanched in hot water bath. Bush bean was put into 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. Procedure of freezing: Blanched bush bean was packed in polyethylene bags and stored at frozen condition (-20^oC temp.). Quality was observed at 20, 40 and 60 days after storage. Statistical Analysis: The recorded data were statistically analyzed with the help of MSTAT-C program. Treatment means were separated by DMRT at 5% level of significance.

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

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

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 V₃genotype 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