Sensory Evaluations and Changes in Peroxidase Activity During Storage of Frozen Green Beans

Total, soluble and bound peroxidase activities were studied on frozen green beans stored under proper conditions (–18°C, ‐22°C, and in display freezer) and under adverse conditions (with temperature fluctuations). Blanching inactivated the enzyme; there was no regeneration for 12 mo at ‐22°C, but a slight regeneration at ‐ 18°C. Sensory quality of the properly stored product was acceptable 1 yr or longer. Storage in a display freezer over 60 days did not affect peroxidase activity. Temperature fluctuations were deleterious for sensory quality and total peroxidase activity was only slightly regenerated.