Changes in Color and other Characteristics of Green Beans Stored in Controlled Refrigerated Atmospheres

SUMMARY The value of controlled atmosphere for holding of green beans prior to marketing or processing was studied. Respiration rates and color changes were studied in bottles under atmospheres ranging from 0 to 10% CO 2 and 2 to 20% O 2 . The bottles were flushed periodically. Other studies involved storing green beans at 45°F up to 15 days in a 10% CO 2 and 3% O 2 atmosphere continuously produced by a generator and in air. The tests used to evaluate product included visual color and chlorophyll determinations; organoleptic evaluation; plate counts; pH measurements and nitrogen analyses. Oxygen concentration had to he reduced to 2% to decrease respiration to 60% of that in air, while carbon dioxide had little or no effect on respiration. The greatest advantage of con‐trolled‐atmosphere storage for beans lies in improving the color of stored product by retarding chlorophyll breakdown. Flavor and texture scores and microbiological studies showed no differences between con‐trolled‐atmosphere and air storage.