QUALITY OF ORGANIC AND CONVENTIONAL YARDLONG BEAN STORED AT LOW TEMPERATURE
Yardlong bean is widely produced in Thailand and consumers prefer tender pods. Organic yardlong bean is now highly demanded in export markets. Little is known about the postharvest quality changes of organic produce. Usually, quality decreases rapidly after harvest due to pod swelling and softening. This study was conducted to determine the relationship between storage temperature and cultivation system on pod quality. The conventional and organic yardlong bean pods were stored at 4 and 13°C. Storage at 4°C efficiently slowed losses in weight, ascorbic acid content and total chlorophyll content. Pod swelling increased gradually during storage at 13°C. The organic produce stored at 4°C had delayed pod swelling and higher chlorophyll content compared with that of conventional produce. The results indicated that storage at 4°C maintained quality better than at 13°C and that organic produce had better quality than conventional produce.
Soontornwat, A., Pongpresert , N. and Srilaong, V. (2015). QUALITY OF ORGANIC AND CONVENTIONAL YARDLONG BEAN STORED AT LOW TEMPERATURE. Acta Hortic. 1088, 255-259
Vigna unguiculata subsp. sesquipedalis, physicochemical changes, pod swelling, cold storage, shelf life