Effect of Carboxymethyl Cellulose with Edible Coating on Chemical and physical Characters of Fresh-Cut Green Bean Pods during Cold Storage. | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 67, Issue 6, June 2024, Page 327-335 PDF (661.58 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2023.247222.8831 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Huda Ibrahim 1; Hayam Mahdy1; Ahmad A. Sulman  2; Mohamed Abdullah3
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| 1Vegetable Research Department, National Research Center, Dokki, Giza, Egypt. | ||||
| 2Horti. Crops Tech. Dept., National Research Centre, Cairo, Egypt | ||||
| 3Vegetable Handling Dept., Horticulture Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| Abstract | ||||
| Green beans (Phaseolus vulgaris L.) cv. Paulista pods were harvested and treated for carboxymethyl cellulose with gum arabic 5% for 5 minutes, carboxymethyl cellulose with calcium chloride 0.5% for 5 minutes, carboxymethyl cellulose with ascorbic acid 5% for 5 minutes, carboxymethyl cellulose for 5 minutes and tap water for 5 minutes which served as control. fresh cut green pods wrapped with polypropylene bags and stored under 5°C, 85-90% relative humidity for twenty days , then studying the effect of previous treatments on physical and chemical characters of fresh- cut green bean pods under cold storage conditions .Results showed that the treatment treated for carboxymethyl cellulose with gum arabic 5% reduced pods weight loss , decay score and maintained pods general appearance, firmness , total soluble solids, total chlorophyll content and led to a decrease in total phenolic compound and microbial count followed by carboxymethyl cellulose with calcium chloride 0.5% compared with another treatments up to 20 days of storage. | ||||
| Keywords | ||||
| Green beans; Carboxymethyl cellulose; Gum arabic; Calcium chloride | ||||
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