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Effect of Postharvest Treatments on Shelf Life and Quality of Hyacinth Bean (lablab Niger)

T.A.A. Nasrin
Senior Scientific Officer
Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701.

M. Alamgir Hossain
SSO
Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701.

M.M. Molla
SSO
Horticulture Research Centre, BARI, Joydebpur, Gazipur-1701.

Abstract/ Executive Summary:

An experiment was conducted to study the effect of chlorine, packaging and storage conditions on quality and the shelf life of hyacinth bean. Fresh hyacinth bean was treated with 200 ppm chlorine, packed in perforated polyethylene bag and kept in refrigerator resulted in substantial reduction in losses caused by disease incidence and weight loss. This treatment combination also considerably delayed compositional changes in TSS, total sugar, reducing sugar, Vitamin-C, ß-carotene etc. Under this condition, shelf life of hyacinth bean had extended up to 18.33 days as compared to non-treated and kept at ambient condition without packaging for 3.67 days only.

Keywords: Shelf life, Quality, Hyacinth bean.

Location: Joydebpur, Gazipur

Start Date: 00-01-2007

End Date: 00-02-2007

Program Area: Postharvest and Agro-processing

Commodity: Hyacinth bean

Objectives:

To study the effect of chlorine, packaging and storage condition on quality and the shelf life of hyacinth bean.

Methodology:

Fresh hyacinth bean was harvested from farmer’s field. This research was conducted at the laboratory of Postharvest Technology Section, HRC, BARI, during January to February 2007. The beans were sorted out to eliminate bruised, punctured and damaged ones. After sorting hyacinth beans were washed with 200 ppm NaOCl or with tap water (control). The treated produces were then packed in gunny bag, 0.25% perforated polyethylene bag or left unpackaged condition. Thereafter, they were stored either in refrigerator at 4-5 °C or at ambient condition. The experiment was laid out in CRD factorial with three replications. Data on weight loss (%), diseases incidence (%), non marketability (%), shelf life (days), acidity (%), TSS (°Brix), reducing sugar (%), total sugar (%), vitamin-C (mg 100g-1) and ß-carotene (mg 100g-1) were recorded.

Source of Information: BARI Annual Report 2006-2007 &Bnagladesh Journal of agricultural vol. 33 (2), 2008, ISSN-0253-5408 Bangladesh Agricultural Research Council.

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 25000/

Total Budget (Tk.) : 25000/

Achievement/Findings:

The shelf-life of fresh hyacinth bean could be extended up to 18.33 days without excessive deterioration of quality by treating the hyacinth bean with 200 ppm chlorine, packed in perforated polyethylene bag and kept in refrigerator as compared to non-treated, without packaging and kept at ambient condition for 3.67 days only.

Knowledge Management: Journal, Report/Proceedings