Influence of Post‐Harvest Storage of Snap Beans on Chemical and Physical Changes During Canning

SUMMARY Two varieties of snap beans that had been mechanically harvested were stored at 35, 55, and 85°F for 1, 3, and 5 days to determine the relationship of chemical changes to the quality of the resultant canned beans. Only approximately 50% of the weight loss during storage was regained by increase in drained weight in blanching and canning. There were losses in total sugars, starch, Calgon‐soluble pectin, and hemicellulose, but gains in water‐soluble pectin and cellulose. Higher storage temperature accelerated these changes. Variety and sieve‐size influenced most of the chemical and physical changes. Storage increased sloughing in canned beans. Softening of canned beans occurred despite a loss of moisture during storage, and an increase in cellulose. There were significant changes in color, apparent in an increase in browning of bruised and broken beans, and a decrease in the Hunter ‐a/b ratio.