Influence of storage temperatures on the protein content of french beans (Phaseolus vulgaris L.)

Apreliminary study was conducted where mature french beans (Phaseolus vulgaris L) of'Falguni ‘variety, were collected from small holder farmers in 2 growing seasons and data was collected with a view to know the effect of storage for prediction of the relationship between storage conditions, physical and nutritional quality under low density polythene bag, high density polythene bag and laminated aluminium packaging. The individual quick freezing of the French beans was done. Half of the samples were packed separately and placed in refrigerater at-18°C for two hours. while the other half was stored in deep freezer at-20°C and observations made for 4 months. It was observed that the higher the temperature, the higher the weight loss although the loss was higher in low density polythene bags in all the storage temperatures. There was a slower loss of protein content in samples stored in Laminated aluminium polythene bags; however, the samples stored in both temperatures had the greatest loss by 4^th month. The results show that packaging in laminated aluminium polythene bags has to becoupled with low temperature storage in order to receive a desirable shelf life.