International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:6, June, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 642-650

Studies on Minimally Processed Field Beans (Dolichos lablab) for Extending the Shelf-Life
Hima John1*, Rajashekharappa2 and Venkarachalapathi2
1IARI, New Delhi (CIAE, Bhopal campus), India
2UAS, Bengaluru, Karnataka, India
*Corresponding author

Field bean (Dolichos lablab) is an ancient legume crop widely grown throughout the world for its vegetable or pulse for human consumption or as animal forage or feed. Both whole bean and de-skinned bean can be used as a vegetable. The immature field bean is highly perishable and losses its quality immediately after the second or third day of de-skinning. The post-harvest loss in quality and commercial value is due to the intense respiratory activity and development of off flavour. Hence a study has been undertaken to increase the shelf-life of de-skinned beans by using various pre-treatments and passive MAP. The blanched and KMS treated samples along with the untreated samples as control were packed in 350 gauge LDPE and 250 gauge PP bags with 0%, 0.25% and 0.5% ventilations. And the study was conducted under low temperature storage (4-5°C, 95% RH) and the ambient storage conditions. The post-harvest behavior of the beans kept in all treatments was evaluated at an interval of 3 days. Observing the results of various analyses conducted, it was concluded that the KMS treated beans packed in 0% ventilation LDPE and PP packages showed a maximum shelf-life of 3 days under ambient storage condition and 12 days under refrigerated storage condition.

Keywords: Shelf life, De-skinned field bean, MAP

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How to cite this article:

Hima John, Rajashekharappa and Venkarachalapathi. 2018. Studies on Minimally Processed Field Beans (Dolichos lablab) for Extending the Shelf-Life.Int.J.Curr.Microbiol.App.Sci. 7(6): 642-650. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.