Effect of Carboxymethyl Cellulose with Edible Coating on Chemical and physical Characters of Fresh-Cut Green Bean Pods during Cold Storage.

Ibrahim, Huda; Mahdy, Hayam; Sulman, Ahmad A.; Abdullah, Mohamed

doi:10.21608/ejchem.2023.247222.8831

Effect of Carboxymethyl Cellulose with Edible Coating on Chemical and physical Characters of Fresh-Cut Green Bean Pods during Cold Storage.

Document Type : Original Article

Authors

¹ Vegetable Research Department, National Research Center, Dokki, Giza, Egypt.

² Horti. Crops Tech. Dept., National Research Centre, Cairo, Egypt

³ Vegetable Handling Dept., Horticulture Research Institute, Agricultural Research Center, Giza, Egypt.

10.21608/ejchem.2023.247222.8831

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.

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