الفهرس 
Effect of packaging type and perforation rate on physical properties of common beans during cold storageOnly 14 pages are availabe for public view
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Abstract
Common bean (Phaseolus vulgaris L.) is one of the most important members of leguminous crops grown in Egypt for either local consumption or exportation. This experiment was carried out during the two successive seasons of 2018 and 2019 at Fruit Handling Department laboratories, Horticultural Research Institute. Common bean (Phaseolus vulgaris L.) cv. “Bronco” pods were obtained from a private farm at Giza, at suitable maturity stage of marketing. Uniform pods and free from blemishes were selected for storage experiment. Pods were packed in perforated or non-perforated polyethylene and polypropylene bags (30 μm thickness, 15 × 25 cm size) and each bag had 250 g as one replicate. There were two-micro perforation rates (120 or 240 holes / bag) in addition normal perforation rate. All treatments were stored at 7°C and 90 - 95 % relative humidity for 7, 14, 21days. Pods physical and chemical properties - weight loss percentage, unmarketable percentage, general appearance, skin color and lightness, firmness, total soluble solids, titratable acidity, Ascorbic acid, and carotene compounds were recorded during storage.