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dc.contributor.advisorHarper, Carol
dc.contributor.authorPandya, Nalini
dc.date.accessioned2018-10-02T11:48:07Z
dc.date.available2018-10-02T11:48:07Z
dc.date.issued2006
dc.identifier.urihttps://hdl.handle.net/20.500.11801/983
dc.description.abstractThe objective of this research was to develop a modified atmosphere packaging (MAP) system for green-shelled common beans (Phaseolus vulgaris L., cv. Morales), which are locally grown in Puerto Rico, in order to increase their shelf-life. The green- shelled common beans were packed in 3 different gas mixtures, 1) 4% O2, 10% CO2, and 86% N2 (MAP I), 2) 2% O2, 5% CO2, and 93% N2 (MAP II) and 3) 21% O2, 0.03% CO2, and 78% N2 control (AIR) using Cryovac PD-961EZ plastic bags and stored at 5 oC for 26.5 days. Quality analysis were done on each treatment after every 4 days on three replicates and a temperature abuse of 2 days at 20 oC was simulated on each day of analysis and they were also analyzed for quality changes. Quality analyses included evaluations of physiological changes, color, water activity, pH, titratable acidity and texture of the beans. The green-shelled common beans stored in AIR, maintained their overall quality at 5 oC for 10 days, while beans in MAP I were able to maintain their fresh-like quality up to 18 days at 5 oC. Both AIR and MAP I maintained the color, texture, titratable acidity and pH and remained free of off-odors during their shelf-life. The tenderness of the beans increased in both treatments, without any stickiness or off- odor, which could be beneficial in terms of less cooking time required to cook the beans. Further more, a computer program was developed to predict time evolutions of concentrations of O2, CO2 and N2 inside the flexible package. This program is not limited to beans and can be used for any other food materials. The present study provides some crucial information for the Puerto Rican food industry, as green-shelled beans are a legume preferred by local consumers.en_US
dc.description.abstractEl objetivo de este estudio fue desarrollar un empaque en atmósfera modificada (MAP) para verde desgranada (Phaseolus vulgaris) con la finalidad de incrementar su vida útil. La habichuela verde desgranada fue empacado en dos diferentes mezclas de gases 4% O2, 10% CO2, 86% N2 (MAP I), 2% O2, 5% CO2, 93% N2 (MAP II), y un control (aire), almacenados a 5 °C por 26.5 días. El análisis de calidad fue realizado en cada tratamiento y sus replicas después de 4 días y después de 2 días a temperatura de abuso a 20 °C. Medidas de color, actividad de agua, pH, acidez titulable, textura y de cambios fisiológicos fueron utilizados como indicadores de calidad del producto. Los datos fueron analizados utilizando el software Infostat (p≤0.05). La habichuela verde desgranada almacenado en AIRE, mantuvo su calidad a 5 °C por 10 días mientras que la mezcla de gases 4% O2, 10% CO2, 86% N2 mantuvo una calidad similar al del fréjol fresco desvainado por 18 días a 5 °C. Tanto el tratamiento con AIRE y MAP I preservaron el color, textura acidez titulable y pH del La habichuela verde desgranada, además de no presentar olor a fermentado durante su tiempo de vida útil. Así mismo, un programa de computadora fue desarrollado para predecir la evolución en el tiempo de la concentración de O2, CO2 y N2 dentro del empaque flexible. Este programa no esta limitado solo a habichuelas y puede ser aplicado en otros vegetales. El presente estudio provee información crucial para la industria de alimentos de Puerto Rico como para los consumidores locales.en_US
dc.language.isoenen_US
dc.subjectCommonen_US
dc.subjectBeanen_US
dc.subjectPhaseolus Vulgaris L.garis L.en_US
dc.subject.lcshCommon bean--Packingen_US
dc.titleModified atmosphere packaging of green-shelled common beans (Phaseolus Vulgaris L.)en_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2006 Nalini Pandya.en_US
dc.contributor.committeeBeaver, Dr. James
dc.contributor.committeeWszelaki, Dr. Annette
dc.contributor.committeeNegron, Dr. Edna
dc.contributor.representativePorch, Dr. Tim
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationYear2006en_US


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    Items included under this collection are theses, dissertations, and project reports submitted as a requirement for completing a degree at UPR-Mayagüez.

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