Effects of hydrogen peroxide, modified atmosphere and their combination on quality of minimally processed cluster beans

The aim of this study was to determine the potential of hydrogen peroxide (H2O2) and modified atmosphere packaging (MAP) on quality of fresh-cut cluster beans. Fresh-cut cluster beans were dipped in a solution of 2% H2O2 for 2 min, packed in an atmosphere of (5% O-2, 10% CO2, 85% N-2) and stored in polypropylene bags at 5 A degrees C for 35 days. Passive MAP was created by consuming O-2 and producing CO2 by fresh-cut cluster beans. The combined effect of H2O2 and MAP on physico-chemical analysis (Headspace gas, weight loss, chlorophyll, hardness and color), microbial quality (mesophilic aerobics and yeasts and molds) and sensory analysis were studied. Chemical treatment and MAP both are equally effective in extending the shelf life at 5 A degrees C for 28 days. Hence, MAP can be an alternative for chemical treatment to achieve a shelf life of 28 days for fresh-cut cluster beans. Control samples, without chemical treatment and modified atmosphere, stored at 5 A degrees C were spoiled after 14 days. Chemical treatment followed by MAP underwent minimum changes in weight, chlorophyll, hardness and color of fresh-cut cluster beans. Combination treatment gives a storage life of 35 days.