Green Global
Foundation   Journal
...an emerging window for scientific research and publication across the globe

EFFECT OF FREEZING ON NUTRITIONAL QUALITY OF BUSH BEAN AT DIFFERENT POD AGE STAGES (Pages : 10 - 15)

An experiment was conducted at the Agronomy Research Farm and laboratory of the Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, during December 2004 to March 2005 to investigate the effect of freezing on nutritional quality of bush bean at different pod age stages. Four bush bean genotypes viz; V1, V2, V3 and V4, three different pod age stages (10, 15 and 20 days after pod initiation), blanched at 500 c for 5 minutes, frozen condition (-200 c temp) quality was observed at 20, 40 and 60 days after freezing. The highest (40.08%) ascorbic acid retention observed in V2 and the lowest was observed in V1 at 20 days pod after 20 days of freezing. The highest (97.72%) protein retention was observed in V3 at 20 days frozen condition and the lowest (70.29%) retention in V4 at 60 days frozen condition. The highest dry matter retention (94.98%) was observed in V1 at 20 days after freezing where loss was lowest. A slight decrease in total sugar content with the increase of freezing time was observed in all pod age stages. All the nutrients gradually decreased among the genotypes and pod age stages due to freezing. Ascorbic acid content sharply decreased at 20 days after freezing condition but after 40 and 60 days freezing ascorbic acid decreased at lower rate, other nutrients slightly decreased in all freezing condition. Download