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S. PERVIN
Postharvest Technology, BARI, Gazipur

M. MIARUDDIN
Postharvest Technology, BARI, Gazipur

M.H.H. KHAN
Postharvest Technology, BARI, Gazipur

M.M. RAHMAN
Postharvest Technology, BARI, Gazipur

The effects of blanching on the frozen product of yard long beans were investigating to examine the quality and shelf life of the products during storage in refrigerator for four months. There were eleven treatments using five different blanching times and two temperatures. The chemical compositions were analyzed for the year of 2013-2014 and the following results were investigated: the moisture contents were gradually decreased, acidity contents of blanched bean were decreased and pH contents were increased during prolonged storage. The changes of β-carotene contents were decreased but the vitamin C contents were increased after increased the blanching time and temperature. On the other hand, the TSS contents were decreased on blanching with different time and temperatures. Peroxidase and catalase inactivation time of enzyme for water bath blanching of the beans represents the most enzymes were inactivated rapidly as temperature raised to 95OC using 2 min blanching time. Therefore, in one year investigation results showed that the frozen yard long beans were stored well in home refrigerator up to two months using blanching temperature of 950c and duration of 2 minutes.

 

  Nutritional quality, Yard long bean, Storage period
  Postharvest Technology Division of Bangladesh Agricultural Research Institute, Gazipur
  00-00-2013
  00-00-2015
  Food Safety and Security
  Yard long bean

The present study aimed to investigate the shelf life and nutritional quality of yard long bean during storage

The experiments were conducting in the Post harvest Technology Division of Bangladesh Agricultural Research Institute, Gazipur in the year of 2013-2014 and 2014-2015. Yard long bean were harvested from a farmer’s field of Pubail, Gazipur and transported to the post harvest laboratory of Bangladesh Agricultural Research Institute, Gazipur within one hour. Matured and fresh yard long bean which were free from diseases and visual defects were identified and washed with distilled water, then dried in air. Yard long bean was cut into 20 mm pieces.  Water blanching was performed in hot water at temperature ranges from 90 to 950C, cool the product in distilled water and vacuum packing was done. Finally, the product was storage at the laboratory deep freeze (-18OC) available for homestead use. The experiment was started from the month of May in each year and the products were stored for the next 4 months and the shelf life studies were continuing after 1 month interval.

Treatments

There were eleven (11) treatments are:

T1 = control

T2 and T3 = blanching at 900 C and 950 C for 2 min, respectively

T4 and T5 = blanching at 900 C and 950 C for 4 min, respectively

 T6 and T7 = blanching at 900 C and 950 C for 6 min, respectively

 T8 and T9 = blanching at 900 C and 950 C for 8 min, respectively

T10 and T11 = blanching at 900 C and 950 C for 10 min, respectively

Measurement of ascorbic acid, total soluble solids (TSS), pH and titratable acidity: Ascorbic acid measurement, 10g sample was homogenized in 50 ml of 3%  cold  metaphosphoric acid (HPO3)  using a  blender for  2  min and filtered through Whatman  filter  paper No. 2.  The clear supernatant was collected for assaying ascorbic acid by 2, 6-dichlorophenolindophenol titration following the method of Ranganna (1986). Ten  milliliters of aliquot was  titrated with 0.1%  2, 6- dichlorophenolindophenol solution until the filtrate, changed to pink colour persisted for at least 15  seconds and the titration volume of 2, 6- cichlorophenolindophenol was recorded. Prior to titration 2, 6- dichlorophenolindophenol solution was calibrated by ascorbic acid standard solution. Ascorbic acid content was calculated according to the titration volume of 2, 6- cichlorophenolindophenol and results were expressed as mg 100gm-1 fresh weight. Again, 10g sample was homogenized in 50 ml of distilled water for 2  min using  a kitchen blender and filtered through  Whatman filter paper No. 2. The supernatant was collected in order to measure total soluble solids using a digital refractometer (Model NR151) and expressed as percentage, pH using a glass electrode pH meter (Delta 320, Mettler, Shanghai) and  titratable acidity  expressed as citric acid (%)  was determined by  titration with 0.1 mol  L-1 NaOH to pH 8.1 according to the method by Ranganna (1986).

Measurement of β-carotene: The estimation of β-carotene was done by the extraction of 3g product sample with acetone (Fisher Scientific Ltd., Uk) and petroleum ether. It was further purified with acetone, metabolic KOH and distilled water. The resulting solution was filtered with anhydrous sodium sulphate and read on a spectrophotometer (T-80, PG Instrument Ltd., UK) at 451 nm against petroleum ether as a blank. A standard graph was plotted using synthetic crystalline β-carotene (Fluka, Germany) dissolved in petroleum ether and its optical density measured at 451 nm (Alasalvar et al. 2005).

 

  Annual Research Report, Postharvest Technology, BARI--2014-15
  
Funding Source:
1.   Budget:  
  

The process of yard long bean was stored in refrigerator for four months in the year of 2013-2014 and 2014-2015. The chemical compositions were analyzed in every month. The moisture contents of blanched yard long beans were increased when the blanching time and temperature were increased. The moisture contents rates were gradually decreased after storage time increases but the rate was slower after three month storage. The acidity contents of blanched yard long beans were decreased and pH contents were increased after increased the blanching time and temperature, these were continued at the same rates up to three month storage and then it was almost same after three month of storage. Initially, the β- carotene contents of fresh yard long bean was found 83.32μg/100g but it was decreased at blanched condition as well as prolonged storage. At blanching, only the temperature variations the β- carotene contents were increased in same duration with higher temperature; and the β- carotene contents were decreased after increased the blanching time at particular temperature condition up to three month of storage. Whereas, the vitamin C contents of fresh yard long beans was found 12.02 mg/100g but it was increased at blanched condition. During blanching, the vitamin C contents were increased and only the temperature variations it was decreased at same duration with higher temperatures. The decreased rates were gradual when the storage time increased. Generally, blanching produces a decrease in the nutritional value of foods. Nutrients leach out from the product especially during water blanching. In addition, vitamins are degraded by heat. The TSS contents were increased at particular high temperature with same blanching time and it was decreased later with increased in blanching time and temperatures as well as prolonged storage. Blanching inactivates a portion of the enzymes and effects color and texture. Catalase and peroxidase were two enzymes that resist heat inactivation and lose their reactivity in the range of importance for stabilizing frozen vegetables. These two enzymes have widely used to tell whether or not blanching has been adequate. Peroxidase was the more heat resistance of the two. As a result the absence of residual peroxide activity would indicate that the other less heat resistant enzymes was also destroyed. The blanching effect (temperature and time) and quality parameters comparison for the year of 2013-2014, it would be concluded that the treatment T3 (blanching temperature 950c and time 2 minutes) with two month storage was found suitable. Therefore, yard long bean can be stored at home refrigerator using the above blanching condition for the two months.

 

  Report/Proceedings
  


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