CAN PITTING IN GREEN BEANS: RELATION TO VACUUM, pH, NITRATE, PHOSPHATE, COPPER, AND IRON CONTENT
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5) , 1411-1415
- https://doi.org/10.1111/j.1365-2621.1980.tb06566.x
Abstract
Early Gallatin green beans were packed in .25 and 50/.25 tinplate R‐enameled cans with variations in vacuum and pH and with added levels of NO3‐ and PO4 and were analyzed for brine and slurry pH, NO3‐, PO4 CU, and Fe. The cans were then visually examined for pitting after storage at 30°C and room temperature. The pH, NO‐3, PO4 and Cu decreased significantly during storage and Fe showed a significant increase. The decrease in slurry pH and Cu was correlated with pitting severity. The increase in Fe content during storage correlated with pitting severity and possibly could be used as an indicator of pitting during prolonged storage.This publication has 5 references indexed in Scilit:
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