BIBLIOGRAPHY VILLASI, SHERLY J. APRIL 2012. Shelf-...
BIBLIOGRAPHY
VILLASI, SHERLY J. APRIL 2012. Shelf- Life of French Beans ‘Claudine’ As Affected
By Different Packaging Materials and Age of Coconut Water As Pre-Storage Treatment.
Benguet State University, La Trinidad, Benguet
Adviser: LEILA MARY B. ALIPIO- AYBAN, MSc
ABSTRACT
The study was conducted to assess the shelf life of french beans as affected by different
packaging material and age of coconut water.
Results show that french beans dipped in young coconut water and packed in styrofoam
with polywrap significantly showed lower weight loss, better visual quality rating, longer days to
yellowing and had longer shelf life.
Significant interaction effect were observed on the average weight loss and visual quality
rating on the first and last week; and total weight loss of french beans as affected by different
packaging materials and age of coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age of
Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
TABLE OF CONTENTS
Page
Bibliography………………………………………………………………..
i
Abstract …………………………………………………………………….
i
Table of Contents …………………………………………………………..
ii
INTRODUCTION …………………………………………………………
1
REVIEW OF RELATED LITERATURE ………………………………...
3
MATERIALS AND METHODS ………………………………………….
8
RESULTS
AND
DISCUSSION
Average Weight Loss ………………………………………………
10
Visual Quality Rating ………………………………………………
13
Days to Shriveling ………………………………………………….
17
Days to Yellowing …………………………………………………
18
Days to Rotting …………………………………………………….
20
Total Weight Loss ………………………………………………….
22
Shelf Life …………………………………………………………..
25
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary …………………………………………………………...
31
Conclusion ……………………………………………………........
32
Recommendation …………………………………………………..
32
LITERATURE CITED …………………………………………………….
33
APPENDICES ……………………………………………………………..
36
1
INTRODUCTION
Reduction of postharvest losses reduces cost of production, trade and distribution,
lowers the price for the consumer and increases the farmer’s income.
Proper postharvest processing and handling is an important part of modern
agricultural production. Postharvest processes include the integrated functions of
harvesting, cleaning, grading, cooling, storing, packaging, transporting and marketing.
The technology of postharvest handling bridges the gap between the producer and the
consumer - a gap which is often of time and distance. Utilizing improved postharvest
practices often results in reduced food losses, improved overall quality and food safety,
and higher profits for growers and marketers (Panhwar, 2006).
Rapid deterioration of vegetables after harvest can also be controlled by using
growth regulators like cytokinin.Cytokinins delay ageing of plant organs by controlling
protein synthesis and mobilization of resources. Cytokinins are applied to the marketed
vegetables, cut shoots and flowers to keep them fresh for several days.
The study on postharvest handling will help the traders as well as the farmers to
preserve and maintain the quality of their crops after harvest and during storage. It will
also minimize economic losses and make supply and price stable. It is important to
identify packaging materials and containers while the commodities are on display that
would minimize postharvest losses. Appropriate packaging containers would therefore
ensure better postharvest qualities of vegetable that would attract consumers in the
market.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
2
Objectives of the Study
The study was conducted to:
1. evaluate the effect of packaging materials on the shelf-life of french beans
2.evaluate the effect of coconut water as pre-storage treatment on the shelf life of
french beans
3. determine the appropriate packaging material that will preserve the field fresh
quality of french beans during display; and
4. determine the appropriate age of coconut water as pre-storage treatment on the
shelf-life of frenchbeans.
Place and Time of the Study
The study was conducted at AC 105, College of Agriculture, Benguet State
University, La Trinidad Benguet from December 2011 to January 2012.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
3
REVIEW OF RELATED LITERATURE
Losses of horticultural produce are a major problem in the post-harvest chain.
They can be caused by a wide variety of factors, ranging from growing conditions to
handling at retail level. Not only are losses clearly a waste of food, but they also represent
a similar waste of human effort, farm inputs, livelihoods, investments and scarce
resources such as water (Wales, 2011).
Postharvest handling is the ultimate stage in the process of producing quality fresh
fruits and vegetables. Vegetables and fruit are living organisms that continue to change
after harvest. While some of these changes are desirable, most are not, and growers must
be aware of effective ways to minimize undesirable changes, increase shelf life, and
decrease postharvest losses. For most vegetables, maintaining cool temperatures and high
humidity are the most effective means of preserving quality(Petzoldt, 2010).
The important consideration to postharvest handling and storing the different
crops is to prolong the time which the commodity would be usable in fresh condition. For
the producers and dealers, their concern is to prolong the freshness and storage ability of
the produce for increased returns (Deanon, 1976). Packaging fresh fruits and vegetables
is one of the most important steps in the long and complicated journey from grower to
consumer. Bags, crates, hampers, baskets, cartons, bulk bins, and palletized containers
are convenient containers for handling, transporting, and marketing fresh produce
(Boyette, 2011).
The use of consumer packages is important in the marketing of fresh vegetables.
Packages protect the product against dust and dirt and reduce losses due to dehydration or
bruising from handling by customers. Packages should also provide information about the
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
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product, including the grade, handling instructions, and appropriate storage temperatures
when the product is on display. The cost of the packaging is important, including whether
the container can be recycled or reused.Hardenburg states that the improvement of
packaging has contributed greatly to more efficient marketing. Packaging certainly
affects appearance of product (as cited by Dao-anis, 2004).
Consumers always recommend clean, attractive and fresh produce but products do
not usually cope with the demand because of postharvest and preharvest handling of
producers. Current studies show that 20-70% of vegetable go to waste due to improper
handling and 42% from vegetable and from fruits are wasted due to decay, over-ripening,
injuries, weight loss, trimming and sprouting.
Pantastico states that storage of products prolongs usefulness and in some cases
maintains their quality. Storage life maybe prolonged by proper control and management
of postharvest diseases, regulation of temperature, etc. (Lonogan, 2004).
Ware (1973) stated that loss from rot or decay is entirely different from
physiological shrinkage and it is often much more serious from an economic stand point.
He also stated that most vegetable loss from decay organisms is lessened as temperature
is lowered with a few exceptions.
Loss of moisture can be often minimized with protective wrappers to supplement
the benefits of high humidity (Anon., 1977). Plastic material such as polyethylene film
can be used for consumer size wrapping to protect stored commodities. Such moisture
proof materials retard the loss of water from commodities to the atmosphere. On the other
hand, plastic materials if sealed and tightly tied may restrict carbon dioxide and oxygen
transfer as well as water vapor.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
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Panganiban stated that tin cans, polyethylene bag, cellophane bag and glass
bottles are packaging materials that can be used singly or in combination base on
functional efficiency and aesthetic appeal ( as cited by Lonogan, 2004).
Andadswamy and Iyengar reported that consumer packing on film bags or over
wrapped trays can increase the shelf life of some kinds of produce under both refrigerated
and non-refrigerated conditions. Decay, moisture loss, mechanical damage may be
reduced. Studies showed increase shelf-life for beans, pepper and mangoes when packed
in film held at room temperature (as cited by Lacanaria, 1986).
Most fruits and vegetables keep best with minimum wilting under relative
humidity of 90 to 95%. Work and Carew reported that loose packing will damage
vegetable than tight packing. Vegetable should be packed properly to minimize damages
during transit period. Packing and proper handling require efficient containers to protect
products from bruising, vibrations and the weight of other stocked containers (as cited by
Rimando, 1986).
Polystyrene also known as styrofoamis also used as packaging material. It cradles
your fruit, vegetables, eggs and meat to keep them fresh and intact. It is an excellent low-
cost and sanitary choice for food service packaging. It protects valuable shipments
without adding significant weight. Polystyrene protects against moisture and maintains its
strength and shape even after long periods of time. Polystyrene is sanitary, sturdy,
efficient, economical and convenient (Anon., 2011).
Plastic twine is also used because it is strong and durable, chemical resistance,
available in attractive color, available in reasonable price range and suitable packaging
with brand and net (Dhoraji, 2011).
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
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The quality of vegetable rapidly deteriorates after harvest. This can be controlled
by application of cytokinin, gibberellic acid and auxins. These growth regulators have
hormonal control in prolonging market acceptability of cut flower, fresh fruits and
vegetables because of their capacity to reduce rate. Mothes stated that cytokinin is one of
the recognized hormones found effective to improve crop production. It has the ability to
attract large number of substance to prevent movement of leaf components on the treated
area. This was supported by Krishmorthy as cited by Cabansi (2005) that a drop of
kinetin in senescing leaf, the treated area remained green while the surrounding leaf
tissue soon turned yellow.Mothes stated that kinetin is not only effective in maintaining
the green condition in the treated area but also mobilize tagged amino acids from remote
parts of the leaf.
Weaver as cited by Ciano (1983) stated that cytokinins and plant growth
retardants delay senescence in vegetable and offer an additional means of forestalling loss
of quality of perishable crops. Application of these chemical compounds to green
vegetable may delay the usual manifesting of senescence that appears during storage.
Wareing and Philips (1970) stated that cytokinins are found to increase the rate of
RNA and protein synthesis. Protein degradation leads to the accumulation of amino acids
and amides in the leaf because they cannot be exported although there may be
accumulation at the base of the petiole.
Previous study have shown that coconut water is a rich and excellent natural
source of cytokinin readily available which is an effective substance in improving crop
yield and quality promoting uniform germination, flower initiation, fruit development,
color and size. It can also delay senescence by inhibiting the degradation of protein and
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
7
chlorophyll content of the plant (PCARR, 1975). However Devlin (1977) explained that
cytokinins, if applied in proper strength are able to retain their chlorophyll content and
protein RNA levels. There is also an apparent enhancement of photosynthesis and high
rate of photosynthesis.
Otculanas cited by Niroula (1993) also found that in Chinese cabbage, coconut
water at 2-5 1/5 gal water enhanced head formation, effected high market yield and
prolonged the postharvest quality of the commodity.
The Philippine Council of Agricultural Research (PCARR) (1975)as cited by
Banson and Velasco (1983) coconut water does not only affect the growth and vegetative
development of the rice plants but it is also essential for growth and development of very
young natural embryos as reported by Overbeek (1941).
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
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MATERIALS AND METHODS
Materials
The materials used werefrench beans, coconut water (young, green mature and
brown mature),polyethylene plastic bags (sandobags, clear plastic
bags),styrofoam,polywrap,plastic twine, sensitive weighing balance and labeling
materials.
Methods
French beans were dipped on 3 liters of different age of coconut water following
the treatments for 30 minutes and it was air dried for an hour before it was packed in the
different packaging containers.
The treatments were laid out in a Factorial Completely Randomized Design
(FCRD) with three replications. The treatments were as follows:
Factor A
Packaging Material
T1
Styrofoam
with
polywrap
T2
PEP (clear) with holes
T3
PEP
(sandobag)
T4
Tied
withplastic
twine
Factor B
Coconut
Water
As
Pre-Storage Treatment
B1
no
dipping
(control)
B2
dip in young coconut water
(flesh is still thin and easily
scraped)
B3
dip in green mature coconut
water (flesh is used for salad)
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
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B4
brown
mature
coconut
water
Data Gathered
1. Average weight loss (g). The weight was taken daily and subtracted from the
weight of the preceding day up to the termination date.
2. Visualquality rating. The visual quality rating of the pods were taken daily
using the following rating.
Rating
Visual Quality
5- Excellent Field Fresh
4- Very Good Slight defects
3- Good 25% yellowing of pods
2- Fair 50% yellowing of pods
1- Poor
Onset of senescence, non-consumable,
non-
marketable
3.Days to shriveling. This was the number of days covered from display until 50
% of the samples shriveled.
4.Days to yellowing. This was the number of days covered from display until 50
% of the samples exhibits yellowing.
Days to initial rotting. This was the number of days from storage to occurrence of
rot (i.e. black rot, gray mold rot).
6.Shelf life (days). This was the number of days covered from the time of display
to the time that the condition factors were at least 50% visible enough for non-
acceptability of the produce or unfit for human consumption.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
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7.Total weight loss (g). This was taken by subtracting the weight of the
frenchbeans at the termination of the study from the initial weight.
8. Documentationof the study through pictures.
RESULTS AND DISCUSSION
Average Weight Loss
Effect of packaging container. Highly significant differences were observed on
the average weight loss of french beans as affected by different packaging materials.
French beans tied in plastic twine have the highest average weight loss as compared to
the other treatments used.
Weight loss is generally due to the loss of water, otherwise known as transpiration
and a little part of it is also due to the process of respiration. Commodities that are
exposed to ambient condition transpire rapidly compared to commodities that are packed
in sealed containers. Sealed packing is equivalent to modified atmosphere resulted to
slow respiration rate of the french beans. Carbon dioxide accumulates in the cells to a
level that retards metabolism. Plastic material if sealed or tightly tied, may restrict carbon
dioxide and oxygen transfer, as well as water vapor (USDA, Handbook No.66).
Effect of coconut water. French beans that were not dipped in coconut water
before packaging and storage had the highest average weight loss which is highly
significant over the other treatments.
French beans dipped in coconut water before packaging had lower weight loss
because coconut water contains a variety of nutrients including vitamins, minerals,
antioxidants, amino acids, enzymes, growth factors, and other nutrients. It is particularly
rich in potassium, an essential nutrient which retards senescence.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
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Table 1. Average weight loss
TREATMENT
MEAN
(g)
Packaging Container
Styrofoam
with
polywrap
0.34d
PEP
(clear)with
holes
1.28c
PEP
(sandobag) 2.40b
Tied
with
plastic
twine 14.09a
Coconut WaterAs Pre- Storage Treatment
No
dipping
4.98a
Dipped
in
young
coconut
water
4.35c
Dipped in green mature coconut water
4.79b
Dipped
in
brown
mature
coconut
water
4.44c
Means with a common letter are not significantly different at 5% by DMRTcv=3.47%
Interaction effect. Highly significant differences were observed in the interaction
effect of packaging container and coconut water on the average weight loss of french
beans as shown in Figure 1.French beans tied with plastic twine that werenot dipped in
coconut water had the highest average weight loss and it was significantly different from
french beans packed in styrofoam with polywrap that were dipped in young coconut
water which has the lowest average weight loss.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
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The aboveresults were due to the fact that transpiration is retarded by packing
commodities in sealed containers. Coconut water contains cytokinin, a plant regulator
that is known to retard senescence in plant tissue.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
13
18
16
a
b
14
c c
12
loss (g)
no dipping
10
8
dipped in young coconut
water
v
erage weight
A
6
dipped in green mature
coconut water
4
dipped in brown mature
coconut water
e d
e
d
fg ef
2
g g
h h h h
0
Figure 1. Effect of pre-storage coconut water and packaging material on the
average weight loss of french beans.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
14
Visual Quality Rating
Effect of packaging container. The visual quality ratings of french beans from the
start until the termination of the study were highly significant as affected by the different
packaging container. It was found that french beans packed in styrofoamhad excellent
visual quality rating recorded throughout the duration of the study.
The styrofoam protected the commodity from physical damage which affect
external and internal appearance.
General appearance and quality of french beans were influenced by different
conditions like decay, shriveling and discoloration during display.
Effect of coconut water.The age of coconut water was found to be highly
significant on the visual quality rating of french beans from the first to the last week of
the experiment. Dipping of french beans in young coconut water showed very good
appearance throughout the study but it was not significantly different with french beans
dipped in brown mature coconut water during the second and last week of the study.
Cytokinin application markedly reduces the extent and rate of chlorophyll and
protein degradation and leaf drop correlation between cytokine levels and senescence.
Ordinarily a senescing leaf turns yellow as chlorophyll is degraded, but cytokinin appear
to active a number of metabolic process at the site of the application and inhibit
chlorophyll breakdown.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
15
Table 2. Visual quality rating
TREATMENT
VISUAL QUALITY RATING
FIRST
SECOND
LAST
WEEK
WEEK
WEEK
Packaging Container
Styrofoam with polywrap
5.00a 4.49a 3.09a
PEP (clear) with holes
4.73b 3.63b 2.19b
PEP (sando bag)
4.54c 3.74b 2.19b
Tied with plastic twine
3.80d 2.04c 2.00b
Coconut Water As Pre-Storage Treatment
No dipping
4.35d 3.25b 2.14c
Dipped in young coconut water
4.64a 3.70a 2.58a
Dipped in green mature coconut water
4.47c 3.25b 2.29bc
Dipped in brown mature coconut water 4.61b
3.70a
2.47ab
cv= 0.80% cv= 10.59% cv= 10.15%
In a column, means with a common letter are not significantly different at 5% by DMRT
Interaction effect. Theeffect of packaging container and coconut water on the
visual quality rating of french beans during the first (Figure 2) and last week (Figure 3)
of observationswere highly significant while on the second week of observations there
were no significant differencesrecorded. Results revealed that french beans packed in
styrofoamboxes that were dipped in young coconut water had very good appearance at
the termination of the study.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
16
6
a a a a
b
5
c c
d d
e
e f
g
h
4
i
j
3
no dipping
i
sual quality rating
V
dipped in young coconut
water
2
dipped in green mature
coconut water
1
dipped in brown mature
coconut water
0
Styrofoam PEP (clear) PEP (sando Tied with
with
with holes
bag)
plastic
Visual quality rating
polywrap
twine
5
Excellent
4
Very Good
3
Good
2
Fair
1
Poor
Figure 2.Visual quality rating of french beans on the first week of observation as affected
by packaging material and age of coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
17
4
a
3.5
b
3
b
2.5
c
c
c
c c
c
c c
c
c c c c
2
no dipping
1.5
i
sual quality rating
dipped in young coconut
V
water
dipped in green mature
1
coconut water
dipped in brown mature
coconut water
0.5
0
Styrofoam
PEP
PEP
Plastic
with
(clear)
(sando
twine
Visual quality rating
polywrap with holes
bag)
5
Excellent
4
Very Good
3
Good
2
Fair
1
Poor
Figure 3.Visual quality rating of french beans on the last week of observation as affected
by packaging material and age of coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
18
Days to Shriveling
Effect of packaging container. French beans tied with plastic twine were the
earliest to shrivel which is highly significant among the treatments.
Many fruits, vegetables, and flowers become shriveled after losing only a small
percentage of their original weight due to water
loss(http://www.ces.ncsu.edu/depts/hort/hil/hil-800.html). The resulting loss of moisture
causes the cell walls to collapse resulting in the fruit or vegetable to shrivel up. During
postharvest handling and storage, fresh fruits and vegetables lose moisturethrough their
skins via the transpiration process. Commodity deterioration, such as shriveling or
impaired flavor, may result if moisture loss is high. In order to minimize losses due to
transpiration, and thereby increase both market quality and shelf life, commodities must
be stored in a low temperature, high humidity environment(Becker and Fricke, 2012).
Effect of coconut water. The differences obtained on the days to shriveling among
the treatments did not differ significantly as affected by the age of coconut water as pre-
storage treatment.
.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
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Table 3. Days to shriveling
TREATMENT
MEAN
Packaging Container
Styrofoam
with
polywrap
0.00c
PEP
(clear)
with
holes
1.50c
PEP
(sando
bag)
17.42a
Plastic
twine
7.75b
Coconut WaterAs Pre-Storage Treatment
No
dipping
7.17a
Dipped
in
young
coconut
water
6.75a
Dipped in green mature coconut water
6.08a
Dipped in brown mature coconut water
6.67a
Means with a common letter are not significantly different at 5% by DMRTcv=40.56%
Interaction effect.No significant differences were observed on days to shriveling
of french beansas affected by packaging container and different maturities of coconut
water.
Days to Yellowing
Effect of packaging container. Results revealed highly significant differences on
the packaging container on the days to yellowing. Results show that french beans packed
in styrofoamwith polywrapwas the latest to attain yellowing.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
20
As mentioned earlier, the french beans were sealed in the styrofoam thus
protecting it from physical damage which causes change in color of the commodity.
Effect of coconut water. Highly significant differences were observed among the
treatments. French beans dipped in young coconut water were the latest to attain
yellowing from display but was not significantly different with french beans dipped in
brown mature coconut water.
Observation showed that coconut water can somehow delay yellowing of french
beans due to its cytokinin content. This was supported by the statementof Wingler(1998)
that cytokinins have been known to slow the aging of plant organs. This process occurs
by preventing protein breakdown, activating protein synthesis, and assembling nutrients
from nearby tissues. In a study that regulated leaf senescence in tobacco leaves, it was
found that wild-type leaves showed yellowing of leaves, while the transgenic leaves
remained mostly green. It was hypothesized that cytokinin may affect enzymes that
regulate protein synthesis and degradation thus delaying earlier yellowing of french
beans. Cytokinins are particularly abundant in embryos of young fruits and in roots in
green or active form as a component of t- RNA. They are active in regulating protein
synthesis probably by turning gene transpiration on and off or acting through t- RNA to
control translocation of gene product (as cited by Cabansi, 2005).
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
21
Table 4. Days to yellowing
TREATMENT
MEAN
Packaging Container
Styrofoam
with
polywrap
21.83a
PEP
(clear)
with
holes
17.00b
PEP
(sando
bag)
17.42b
Plastic
twine
13.75c
Coconut WaterAs Pre-Storage Treatment
No
dipping
15.92b
Dipped
in
young
coconut
water
18.83a
Dipped in green mature coconut water
16.58b
Dipped in brown mature coconut water
18.67a
Means with a common letter are not significantly different at 5% by DMRTcv=9.48%
Interaction effect.Packaging container and coconut water were found to be not
significant on days to yellowing.
Days to Rotting
Effect of packaging container.The difference obtained on the number of days to
rotting of french beans were significantly different as affected by packaging container.
French beans packed in styrofoam with polywrap gave the longest number of days to
rotting but were not significantly different with those packed in polyethylene plastic bags
(clear and sandobags).
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
22
Rotting was due to the accumulated moisture inside the container and high
concentration of carbon dioxide which might have killed the cells, thus fascilitating the
growth of microorganisms (as cited by Ciano, 1983).High temperature and relative
humidity favor the growth of micro-organisms which cause extensive damage to the
produce. High temperature also increases the rate of respiration in fruits and vegetables
which subsequently leads to the breakdown of the inner tissues. Decaying of fruits and
vegetables is increased by high temperature coupled with high relative humidity. The
microbial attack to different crops becomes very slow at low temperature especially when
it is below 5 °C (Chandy, 2012).
Effect of coconut water.There were no significant differences observed on the
number of days to rotting of french beans as affected by the age of coconut water used as
pre-storage treatment.
Interaction effect. There were no significant differences observed on the number
of days to rotting of french beans as affected by packaging container and maturity of
coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
23
Table 5. Days to rotting
TREATMENT
MEAN
Packaging Container
Styrofoam
with
polywrap
10.08a
PEP
(clear)
with
holes
9.17a
PEP
(sando
bag)
4.92ab
Plastic
twine
0.00b
Coconut WaterAs Pre-Storage Treatment
No
dipping
8.33a
Dipped
in
young
coconut
water
4.58a
Dipped in green mature coconut water
7.75a
Dipped in brown mature coconut water
3.50a
Means with a common letter are not significantly different at 5% by DMRT cv=138.25%
Total Weight Loss
Effect of packaging container. Statistically, highly significant differences were
observed from among the treatment means. French beans packed in plastic twine showed
the highest weight loss among the treatments. Loss of weight is due to transpiration and
loss of carbon in respiration.
Packaging of fresh fruits and vegetables has a great significance in reducing the
wastage. Packaging also provides protection from mechanical damage, undesirable
physiological changes and pathological deterioration duringstorage, transportation and
marketing. Through properpackaging, freshness, succulence and flavor of fruits and
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
24
Table 6. Total weight loss
TREATMENT
MEAN
(g)
Packaging Container
Styrofoam
with
polywrap
7.44d
PEP
(clear)
with
holes
29.07c
PEP
(sando
bag)
41.61b
Plastic
twine
108.82a
Coconut WaterAs Pre-Storage Treatment
No
dipping
44.48b
Dipped
in
young
coconut
water
46.24ab
Dipped in green mature coconut water
48.01a
Dipped in brown mature coconut water
48.21a
Means with a common letter are not significantly different at 5% by DMRTcv= 5.28%
vegetables can be maintained for a longer period (Chandy, 2012).
Effect of coconut water. Highly significant differences on the total weight loss of
french beans were observed as affected by the age of coconut water as pre-storage
treatment. However, french beans dipped in brown mature coconut water gave the highest
total weight loss but were not significantly different with french beans dipped in young
and green mature coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
25
Interaction effect. Highly significant differences were observed on the interaction
effects between the packaging container and age of coconut water as pre-storage
treatment on the total weight loss of french beans. French beans tied with plastic twine
that were dipped in green mature coconut water had the highest total weight loss which
was significantly different with the other treatments used.
120
a
b b b
100
80
60
c
no dipping
d d
40
e
dipped in young coconut
ef
water
g fgfg
T
o
tal weight loss(g)
dipped in green mature
20
coconut water
h h h h
dipped in brown mature
coconut water
0
Styrofoam PEP (clear) PEP (sando Plastic
with
with holes
bag)
twine
polywrap
Figure 4.Total weight loss of french beans as affected by packaging material and age of
coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
26
Shelf Life
Effect of packaging container. French beans packed in styrofoam with polywrap
had the longest shelf life which was highly significant over the other treatments.
Styrofoamhas high moisture resistance and low vapor transmission thus prolonging the
shelf life of french beans.
Effect of coconut water. Result shows that differences among the treatments were
highly significant.However, dipping of french beans in young coconut water did not
differ significantly with brown matured coconut water.Cytokinin act on some enzymes
responsible for the formation of certain amino acid and increase sink activity thus inhibits
the breakdown of protein during senescence (Anon., 2012).
Interaction effect.The combined effects of packaging container and coconut water
on the shelf life of french beans were not significant.
Table 7. Shelf life
TREATMENT
MEAN
(days)
Packaging Container
Styrofoam
with
polywrap
21.83a
PEP
(clear)
with
holes
17.00b
PEP
(sando
bag)
17.42b
Plastic
twine
7.75bc
Coconut WaterAs Pre-Storage Treatment
No
dipping
14.42b
Dipped
in
young
coconut
water
17.33a
Dipped in green mature coconut water
15.08b
Dipped in brown mature coconut water
17.17a
Means with a common letter are not significantly different at 5% by DMRT cv=10.36%
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
27
a.Styrofoam and polywrap
b. PEP (clear) with holes
c.PEP (sando bag)
d. Plastic twine
Plate 1. Overview of the different packaging
materials used.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
28
a.French beans packed in styrofoam with
b. French beans tied with plastic twine
polywrap
c. French beans packed in PEP (sando bag)
d. French beans packed in PEP (clear) with
holes
Plate 2. Overview of french beans packed in the different packaging materials.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
29
Plate 3.Overview of the experiment during display.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
30
a
b
Plate 4. Overview of the french beans packed in styrofoam with polywrap (a) and PEP
(clear) with holes (b) at termination of observation.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
31
a
b
Plate 5. Overview of the french beans packed in PEP (sandobag) (a) and tied in plastic
twine (b) at termination of observation.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
32
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted at AC 105, College of Agriculture, Benguet State
University, La Trinidad Benguet on December 2011 to evaluate the effect of packaging
materials and coconut water on the shelf life of french beans and to determine the
appropriate packaging material and maturities of coconut water that preserves the field
freshquality offrench beans during display.
Results show that french beans packed in styrofoam with polywraphad highly
significant lower weight loss, better visual quality rating, and longer days to shriveling,
yellowing, rotting and longer shelf life from treatment up to termination date.
The effect of coconut water on the weight loss, visual quality rating, days to
yellowing and shelf life were highly significant. However, there were no significant
differences noted on the days to shriveling and rotting.
Highly significant interaction effects were only observed on the weight loss and
visual quality rating of the french beans. No significant differences were observed on the
days to shriveling, yellowing, rotting and shelf life of french beans as affected by
packaging material and coconut water.
From the observation, french beans packed in styrofoam with polywrap that were
dipped in young coconut water for thirty minutes had the longest shelf life with lesser
defects.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
33
Conclusion
Findings shows that theuse of styrofoam with polywrap and dipping it in young
coconut water for 30 minutes prolongs the shelf life of french beans.
Recommendation
To ensure better quality and to lengthen the shelf life of french beans, it is
recommended that it should be dipped in young coconut water for 30 minutesas pre-
storage treatment before packing in styrofoam with polywrap.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
34
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BANSON, J. and J. VELASCO.1983.Coconut Production and Utilization. Philippine
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CIANO, M.1983.Assessmenton theDifferent Packaging Materials for Ordinary
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DEANON, J.R.1976.The National Vegetable Research Program.PaperPresented at
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Chinese Cabbage.BS Thesis.Benguet State University, La Trinidad Benguet.
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Boron andCoconut Water Nutrition.Benguet State University,LaTrinidad
Benguet.
OVERBEEK, V. 1941 .FactorsIn Coconut Milk EssentialForGrowthand
Development OfDaturaEmbryos. Science, 94:350-351.
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fromhttp://en.Wikipedia.org/wiki/Postharvest_losses_%28fruit
and_vegetables%29
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Pudlishers, Inc. Pp.277.
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answers.com/plant-physiology.html
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
37
APPENDICES
Appendix Table 1. Average weight loss (g)
TREATMENT REPLICATION ___
TOTAL
MEAN
I
II
III (g)
T1B1
0.38
0.36
0.33
1.07
0.36
B2
0.37
0.38
0.31
1.06
0.35
B3
0.37
0.37
0.3
1.04
0.35
B4
0.3
0.30
0.31
0.91
0.30
T2B1
1.75
1.72
1.75
5.22
1.74
B2 1.51
1.51
1.47
4.49
1.50
B3 1.99
2.04
1.92
5.95
1.98
B41.74
1.65
1.68
5.07
1.69
T3B1 2.34
2.25
2.00
6.59
2.20
B2 2.22
2.19
2.20
6.61
2.20
B3 2.36
2.23
3.31
7.90
2.63
B4 2.53
2.55
2.67
7.75
2.58
T4B1 15.57
15.63
15.64
46.84
15.61
B2 13.35
13.28
13.44
40.07
13.36
B3 14.15
14.21
14.26
46.62
14.21
B4 13.29
13.1
13.16
38.55
13.18
Analysis of Variance
Source
Degreesof
Sum of
Mean
Computed
TABULAR F
of
freedom
squares
square
F
0.05 0.01
Variation
Factor A
3
1455.29
485.10
18690.50**
2.90
4.46
Factor B
3
3.11
1.04
39.96**
2.90
4.46
AxB
9
8.84
0.98
37.85**
2.19
3.02
Error 32
0.83 0.03
Total 47
1468.07
**=
Highly
significant Coeffecient of variation=3.47%
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
38
Appendix Table 2. First week of visual quality rating
TREATMENT REPLICATION_______ TOTAL MEAN
I II
III
T1B1
5.00
5.00
5.00
15.00
5.00
B2
5.00
5.00
5.00
15.00
5.00
B3
5.00
5.00
5.00
15.00
5.00
B4
5.00
5.00
5.00
15.00
5.00
T2B1
4.50
4.50
4.50
13.50
4.50
B2
4.75
4.75
4.75
14.25
4.75
B3
4.75
4.75
4.75
14.25
4.75
B4
5.00
4.75
5.00
14.75
4.92
T3B1
4.50
4.50
4.50
13.50
4.50
B2
4.63
4.63
4.63
13.89
4.63
B3
4.38
4.38
4.38
13.14
4.38
B4
4.63
4.63
4.63
13.89
4.63
T4B1
3.38
3.38
3.38
10.14
3.38
B2
4.17
4.17
4.17
12.51
4.17
B3
3.75
3.75
3.75
11.25
3.75
B4
3.88
3.88
3.88
11.64
3.88
Analysis of Variance
Source
Degreesof
Sum of
Mean
Computed
TABULAR F
of
freedom
squares
square
F
0.05 0.01
Variation
FACTORA 3
9.59
3.20
2457.27**
2.90
4.46
FACTOR B 3
0.65
0.22
166.91**
2.90
4.46
AxB
9
0.71
0.08
60.57**
2.19
3.02
ERROR
32
0.04
0.00
TOTAL
47
11.00
**=Highly
significant
Coeffecient of variance=0.80%
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
39
Appendix Table 3. Second week of visual quality rating
TREATMENT REPLICATION __ TOTAL MEAN
I II
III
T1B1
4.25
4.38
4.25
12.88
4.29
B2
4.63
4.63
4.63
13.89
4.63
B3
4.38
4.38
4.00
12.67
4.25
B4
5.00
5.00
4.38
14.38
4.79
T2B1
3.89
3.89
2.25
10.03
3.34
B2
4.00
4.00
4.00
12.00
4.00
B3
2.75
2.75
4.00
9.50
3.17
B4
4.00
4.00
4.00
12.00
4.00
T3B1
3.50
3.50
3.13
10.13
3.38
B2
4.00
4.00
4.00
12.00
4.00
B3
4.00
4.00
2.75
10.75
3.58
B4
4.00
4.00
4.00
12.00
4.00
T4B1
2.00
2.00
2.00
6.00
2.00
B2
2.17
2.17
2.17
6.51
2.17
B3
2.00
2.00
2.00
6.00
2.00
B4
2.00
2.00
2.00
6.00
2.00
Analysis of Variance
Source
Degreesof
Sum of
Mean
Computed
TABULAR F
of
freedom
squares
square
F
0.05 0.01
Variation
Factor A
3
38.17
12.72
93.99**
2.90
4.46
Factor B
3
2.39
0.80
5.91**
2.90
4.46
AxB
9
0.87
0.09
0.72ns 2.19
3.02
Error
32
4.33
0.14
Total
47
45.77
**=
Highly
significant Coeffecient of variance= 10.59%
ns= Not significant
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
40
Appendix Table 3. Third week of visual quality rating
TREATMENT REPLICATION __ TOTAL MEAN
I II
III
T1B1
2.50
2.50
2.13
7.13
2.38
B2
4.13
4.13
3.13
11.39
3.80
B3
3.30
3.30
2.13
8.73
2.91
B4
3.30
3.30
3.30
9.90
3.30
T2B1
2.13
2.13
2.00
2.26
2.09
B2
2.25
2.50
2.25
7.00
2.33
B3
2.00
2.00
2.25
6.25
2.08
B4
2.25
2.13
2.38
6.76
2.25
T3B1
2.13
2.13
2.00
6.26
2.09
B2
2.25
2.25
2.25
6.75
2.75
B3
2.25
2.25
2.00
6.50
2.17
B4
2.25
2.25
2.25
6.75
2.25
T4B1
2.00
2.00
2.00
6.00
2.00
B2
2.00
2.00
2.00
6.00
2.00
B3
2.00
2.00
2.00
6.00
2.00
B4
2.00
2.00
2.00
6.00
2.00
Analysis of Variance
Source
Degrees of
Sum of
Mean
Computed TABULAR F__
of
freedom
squares
square
F
0.05 0.01
Variation
FACTOR A 3
8.75
2.92
50.49**
2.90
4.46
FACTOR B 3
1.35
0.45
7.80**
2.90
4.46
AxB
9
2.10
0.23
4.03**
2.19
3.02
ERROR 32
1.85
TOTAL
47
14.05
**=
Highly
significant Coeffecient of variance= 10.15%
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
41
Appendix Table 4. Days to shriveling
TREATMENT REPLICATION TOTAL
MEAN
I
II
III
T1B1 0
0
0
0
0
B2
0
0
0
0
0
B3
0
0
0
0
0
B4
0
0
0
0
0
T2B1 0
18
0
18
6
B2
0
0
0
0
0
B3
0
0
0
0
0
B4
0
0
0
0
0
T3B1 16
16
15
47
15
B2
19
19
19
57
19
B3
18
18
13
49
16
B4
19
19
18
56
18
T4B1 7
7
7
21
7
B2
8
8
8
24
8
B3
8
8
8
24
8
B4
8
8
8
24
8
Analysis of Variance
Source
Degrees
Sum of
Mean
Computed
TABULAR F__
of
of
squares
square
F
0.050.01
Variation
freedom
FACTOR A 3
2254.50
751.50
102.7692**
2.90
4.46
FACTOR B 3
7.17
2.39
0.3267ns
2.90
4.46
AxB
9
101.00
11.22
1.5347 ns
2.19
3.02
ERROR
32
234.00
7.31
TOTAL 47
2596.67
**=
highly
significant
Coeffecient of variance= 40.56%
ns= Not significant
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
42
Appendix Table 5. Days to Yellowing
TREATMENT REPLICATION TOTAL
MEAN
I
II
III
T1B1 20
20
18
58
19.33
B2
24
24
23
71
23.67
B3
23
23
18
64
21.33
B4
23
23
23
69
23
T2B1 18
18
11
47
15.67
B2
19
18
19
56
18.67
B3
13
13
18
44
14.67
B4
19
19
19
57
19
T3B1 16
16
15
47
15.67
B2
19
19
19
57
19
B3
18
18
13
49
16.33
B4
19
19
18
56
18.67
T4B1 13
13
13
39
13
B2
14
14
14
42
14
B3
14
14
14
42
14
B4
14
14
14
42
14
Analysis of Variance
Source
Degrees
Sum of
Mean
Computed
TABULAR F__
of
of
squares
square
F
0.050.01
Variation
freedom
FACTOR A 3
397.17
132.39
48.14**
2.90
4.46
FACTOR B 3
77.83
25.94
9.43**
2.90
4.46
AxB
9
25.00
2.78
1.01ns
2.19
3.02
ERROR
32
88.00
2.75
TOTAL 47
588.00
**=
Highly
significant Coeffecient of variance= 9.48%
ns= Not significant
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
43
Appendix Table 6. Days to Rotting
TREATMENT REPLICATION TOTAL
MEAN
I II
III
T1B1 0
20 18
38
12.67
B2
23
0
0
23
7.6
B3
0
18
18
36
12.00
B4
0
0
24
24
8.00
T2B1 18
18 11
47
15.67
B2
0
0
19
19
6.33
B3
13
13
0
26
8.67
B4
0
18
0
18
6.00
T3B1 0
0 15
15
5.00
B2
13
0
0
13
4.33
B3
0
13
13
31
10.33
B4
0
0
0
0
0
T4B1 0
0 0
0
0
B2
0
0
0
0
0
B3
0
0
0
0
0
B4
0
0
0
0
0
Analysis of Variance
Source
Degrees
Sum of
Mean
Computed TABULAR F__
of
of
squares
square
F
0.050.01
Variation
freedom
FACTOR A 3
766.42
255.47
3.66*
2.90
4.46
FACTOR B 3
201.08
67.03
0.96ns
2.90
4.46
AxB
9
203.75
22.64
0.32 ns
2.19
3.02
ERROR
32
2232.67
69.77
TOTAL
47
3403.92
*= significant
Coeffecient of variance= 138.25%
ns= Not significant
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
44
Appendix Table 7. Total Weight Loss (g)
TREATMENT REPLICATION TOTAL MEAN
_____________________________
I
II
III
(g)
T1B1 7.50 7.10
6.00
20.60
6.87
B2
8.80
9.10
7.20
25.10
8.37
B3
8.60
8.50
5.40
22.50
7.50
B4
6.90
7.00
7.20
21.10
7.03
T2B1 31.50 31.00
19.20
81.70
27.23
B2
28.60
27.10
28.00
83.70
27.90
B3
25.90
26.50
34.60
87.00
29.00
B4
33.10
31.30
32.00
96.40
32.13
T3B1 37.40 36.00
30.10 103.50
34.50
B2
42.10
41.70
41.80
125.60
41.87
B3
42.50
40.10
43.00
125.60
41.87
B4
48.00
48.50
48.10
144.60
48.20
T4B1 109.00
109.40
109.50
327.90
109.30
B2
106.80
106.20
107.50
320.50
106.83
B3
113.20
113.70
114.10
340.80
113.60
B4
106.30
104.80
105.30
316.40
105.47
Analysis of Variance
Source
Degrees
Sum of
Mean
Computed
TABULAR F__
of
of
squares
square
F
0.050.01
Variation
freedom
FACTOR A 3
68838.63
22946.21
3775.0825**
2.90
4.46
FACTOR B 3
109.72
36.57
6.0168**
2.90
4.46
AxB
9
335.82
37.31
6.1387**
2.19
3.02
ERROR 32
194.50
6.08
TOTAL 47
69478.67
**=
Highly
significant Coeffecient of variance= 5.28%
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
45
Appendix Table 8. Shelf Life (days)
TREATMENTS REPLICATION TOTAL
MEAN
I
II
III
(days)
T1B1 20
20
18
58
19.33
B2
24
24
23
71
23.67
B3
23
23
18
64
21.33
B4
23
23
23
69
23.00
T2B1 18
18
11
47
14.67
B2
19
18
19
56
18.67
B3
13
13
18
44
14.67
B4
19
19
19
57
19.00
T3B1 16
16
15
51
17.00
B2
19
19
18
56
18.67
B3
18
18
13
49
16.33
B4
19
19
19
57
19.00
T4B1
7
7
7
21
7.00
B2
8
8
8
24
8.00
B3
8
8
8
24
8.00
B4
8
8
8
24
8.00
Analysis of Variance
Source
Degrees
Sum of
Mean
Computed
TABULAR F__
of
of
squares
square
F
0.050.01
Variation
freedom
FACTOR A 3
1261.17
420.39
152.87**
2.90
4.46
FACTOR B 3
77.83
25.94
9.43**
2.90
4.46
AxB
9
25.00
2.78
1.01ns 2.19 3.02
ERROR
32
88.00
2.75
TOTAL 47
1452.00
**=
Highly
significant Coeffecient of variance= 10.36%
ns= Not significant
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
VILLASI, SHERLY J. APRIL 2012. Shelf- Life of French Beans ‘Claudine’ As Affected
By Different Packaging Materials and Age of Coconut Water As Pre-Storage Treatment.
Benguet State University, La Trinidad, Benguet
Adviser: LEILA MARY B. ALIPIO- AYBAN, MSc
ABSTRACT
The study was conducted to assess the shelf life of french beans as affected by different
packaging material and age of coconut water.
Results show that french beans dipped in young coconut water and packed in styrofoam
with polywrap significantly showed lower weight loss, better visual quality rating, longer days to
yellowing and had longer shelf life.
Significant interaction effect were observed on the average weight loss and visual quality
rating on the first and last week; and total weight loss of french beans as affected by different
packaging materials and age of coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age of
Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
TABLE OF CONTENTS
Page
Bibliography………………………………………………………………..
i
Abstract …………………………………………………………………….
i
Table of Contents …………………………………………………………..
ii
INTRODUCTION …………………………………………………………
1
REVIEW OF RELATED LITERATURE ………………………………...
3
MATERIALS AND METHODS ………………………………………….
8
RESULTS
AND
DISCUSSION
Average Weight Loss ………………………………………………
10
Visual Quality Rating ………………………………………………
13
Days to Shriveling ………………………………………………….
17
Days to Yellowing …………………………………………………
18
Days to Rotting …………………………………………………….
20
Total Weight Loss ………………………………………………….
22
Shelf Life …………………………………………………………..
25
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary …………………………………………………………...
31
Conclusion ……………………………………………………........
32
Recommendation …………………………………………………..
32
LITERATURE CITED …………………………………………………….
33
APPENDICES ……………………………………………………………..
36
1
INTRODUCTION
Reduction of postharvest losses reduces cost of production, trade and distribution,
lowers the price for the consumer and increases the farmer’s income.
Proper postharvest processing and handling is an important part of modern
agricultural production. Postharvest processes include the integrated functions of
harvesting, cleaning, grading, cooling, storing, packaging, transporting and marketing.
The technology of postharvest handling bridges the gap between the producer and the
consumer - a gap which is often of time and distance. Utilizing improved postharvest
practices often results in reduced food losses, improved overall quality and food safety,
and higher profits for growers and marketers (Panhwar, 2006).
Rapid deterioration of vegetables after harvest can also be controlled by using
growth regulators like cytokinin.Cytokinins delay ageing of plant organs by controlling
protein synthesis and mobilization of resources. Cytokinins are applied to the marketed
vegetables, cut shoots and flowers to keep them fresh for several days.
The study on postharvest handling will help the traders as well as the farmers to
preserve and maintain the quality of their crops after harvest and during storage. It will
also minimize economic losses and make supply and price stable. It is important to
identify packaging materials and containers while the commodities are on display that
would minimize postharvest losses. Appropriate packaging containers would therefore
ensure better postharvest qualities of vegetable that would attract consumers in the
market.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
2
Objectives of the Study
The study was conducted to:
1. evaluate the effect of packaging materials on the shelf-life of french beans
2.evaluate the effect of coconut water as pre-storage treatment on the shelf life of
french beans
3. determine the appropriate packaging material that will preserve the field fresh
quality of french beans during display; and
4. determine the appropriate age of coconut water as pre-storage treatment on the
shelf-life of frenchbeans.
Place and Time of the Study
The study was conducted at AC 105, College of Agriculture, Benguet State
University, La Trinidad Benguet from December 2011 to January 2012.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
3
REVIEW OF RELATED LITERATURE
Losses of horticultural produce are a major problem in the post-harvest chain.
They can be caused by a wide variety of factors, ranging from growing conditions to
handling at retail level. Not only are losses clearly a waste of food, but they also represent
a similar waste of human effort, farm inputs, livelihoods, investments and scarce
resources such as water (Wales, 2011).
Postharvest handling is the ultimate stage in the process of producing quality fresh
fruits and vegetables. Vegetables and fruit are living organisms that continue to change
after harvest. While some of these changes are desirable, most are not, and growers must
be aware of effective ways to minimize undesirable changes, increase shelf life, and
decrease postharvest losses. For most vegetables, maintaining cool temperatures and high
humidity are the most effective means of preserving quality(Petzoldt, 2010).
The important consideration to postharvest handling and storing the different
crops is to prolong the time which the commodity would be usable in fresh condition. For
the producers and dealers, their concern is to prolong the freshness and storage ability of
the produce for increased returns (Deanon, 1976). Packaging fresh fruits and vegetables
is one of the most important steps in the long and complicated journey from grower to
consumer. Bags, crates, hampers, baskets, cartons, bulk bins, and palletized containers
are convenient containers for handling, transporting, and marketing fresh produce
(Boyette, 2011).
The use of consumer packages is important in the marketing of fresh vegetables.
Packages protect the product against dust and dirt and reduce losses due to dehydration or
bruising from handling by customers. Packages should also provide information about the
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
4
product, including the grade, handling instructions, and appropriate storage temperatures
when the product is on display. The cost of the packaging is important, including whether
the container can be recycled or reused.Hardenburg states that the improvement of
packaging has contributed greatly to more efficient marketing. Packaging certainly
affects appearance of product (as cited by Dao-anis, 2004).
Consumers always recommend clean, attractive and fresh produce but products do
not usually cope with the demand because of postharvest and preharvest handling of
producers. Current studies show that 20-70% of vegetable go to waste due to improper
handling and 42% from vegetable and from fruits are wasted due to decay, over-ripening,
injuries, weight loss, trimming and sprouting.
Pantastico states that storage of products prolongs usefulness and in some cases
maintains their quality. Storage life maybe prolonged by proper control and management
of postharvest diseases, regulation of temperature, etc. (Lonogan, 2004).
Ware (1973) stated that loss from rot or decay is entirely different from
physiological shrinkage and it is often much more serious from an economic stand point.
He also stated that most vegetable loss from decay organisms is lessened as temperature
is lowered with a few exceptions.
Loss of moisture can be often minimized with protective wrappers to supplement
the benefits of high humidity (Anon., 1977). Plastic material such as polyethylene film
can be used for consumer size wrapping to protect stored commodities. Such moisture
proof materials retard the loss of water from commodities to the atmosphere. On the other
hand, plastic materials if sealed and tightly tied may restrict carbon dioxide and oxygen
transfer as well as water vapor.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
5
Panganiban stated that tin cans, polyethylene bag, cellophane bag and glass
bottles are packaging materials that can be used singly or in combination base on
functional efficiency and aesthetic appeal ( as cited by Lonogan, 2004).
Andadswamy and Iyengar reported that consumer packing on film bags or over
wrapped trays can increase the shelf life of some kinds of produce under both refrigerated
and non-refrigerated conditions. Decay, moisture loss, mechanical damage may be
reduced. Studies showed increase shelf-life for beans, pepper and mangoes when packed
in film held at room temperature (as cited by Lacanaria, 1986).
Most fruits and vegetables keep best with minimum wilting under relative
humidity of 90 to 95%. Work and Carew reported that loose packing will damage
vegetable than tight packing. Vegetable should be packed properly to minimize damages
during transit period. Packing and proper handling require efficient containers to protect
products from bruising, vibrations and the weight of other stocked containers (as cited by
Rimando, 1986).
Polystyrene also known as styrofoamis also used as packaging material. It cradles
your fruit, vegetables, eggs and meat to keep them fresh and intact. It is an excellent low-
cost and sanitary choice for food service packaging. It protects valuable shipments
without adding significant weight. Polystyrene protects against moisture and maintains its
strength and shape even after long periods of time. Polystyrene is sanitary, sturdy,
efficient, economical and convenient (Anon., 2011).
Plastic twine is also used because it is strong and durable, chemical resistance,
available in attractive color, available in reasonable price range and suitable packaging
with brand and net (Dhoraji, 2011).
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
6
The quality of vegetable rapidly deteriorates after harvest. This can be controlled
by application of cytokinin, gibberellic acid and auxins. These growth regulators have
hormonal control in prolonging market acceptability of cut flower, fresh fruits and
vegetables because of their capacity to reduce rate. Mothes stated that cytokinin is one of
the recognized hormones found effective to improve crop production. It has the ability to
attract large number of substance to prevent movement of leaf components on the treated
area. This was supported by Krishmorthy as cited by Cabansi (2005) that a drop of
kinetin in senescing leaf, the treated area remained green while the surrounding leaf
tissue soon turned yellow.Mothes stated that kinetin is not only effective in maintaining
the green condition in the treated area but also mobilize tagged amino acids from remote
parts of the leaf.
Weaver as cited by Ciano (1983) stated that cytokinins and plant growth
retardants delay senescence in vegetable and offer an additional means of forestalling loss
of quality of perishable crops. Application of these chemical compounds to green
vegetable may delay the usual manifesting of senescence that appears during storage.
Wareing and Philips (1970) stated that cytokinins are found to increase the rate of
RNA and protein synthesis. Protein degradation leads to the accumulation of amino acids
and amides in the leaf because they cannot be exported although there may be
accumulation at the base of the petiole.
Previous study have shown that coconut water is a rich and excellent natural
source of cytokinin readily available which is an effective substance in improving crop
yield and quality promoting uniform germination, flower initiation, fruit development,
color and size. It can also delay senescence by inhibiting the degradation of protein and
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
7
chlorophyll content of the plant (PCARR, 1975). However Devlin (1977) explained that
cytokinins, if applied in proper strength are able to retain their chlorophyll content and
protein RNA levels. There is also an apparent enhancement of photosynthesis and high
rate of photosynthesis.
Otculanas cited by Niroula (1993) also found that in Chinese cabbage, coconut
water at 2-5 1/5 gal water enhanced head formation, effected high market yield and
prolonged the postharvest quality of the commodity.
The Philippine Council of Agricultural Research (PCARR) (1975)as cited by
Banson and Velasco (1983) coconut water does not only affect the growth and vegetative
development of the rice plants but it is also essential for growth and development of very
young natural embryos as reported by Overbeek (1941).
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
8
MATERIALS AND METHODS
Materials
The materials used werefrench beans, coconut water (young, green mature and
brown mature),polyethylene plastic bags (sandobags, clear plastic
bags),styrofoam,polywrap,plastic twine, sensitive weighing balance and labeling
materials.
Methods
French beans were dipped on 3 liters of different age of coconut water following
the treatments for 30 minutes and it was air dried for an hour before it was packed in the
different packaging containers.
The treatments were laid out in a Factorial Completely Randomized Design
(FCRD) with three replications. The treatments were as follows:
Factor A
Packaging Material
T1
Styrofoam
with
polywrap
T2
PEP (clear) with holes
T3
PEP
(sandobag)
T4
Tied
withplastic
twine
Factor B
Coconut
Water
As
Pre-Storage Treatment
B1
no
dipping
(control)
B2
dip in young coconut water
(flesh is still thin and easily
scraped)
B3
dip in green mature coconut
water (flesh is used for salad)
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
9
B4
brown
mature
coconut
water
Data Gathered
1. Average weight loss (g). The weight was taken daily and subtracted from the
weight of the preceding day up to the termination date.
2. Visualquality rating. The visual quality rating of the pods were taken daily
using the following rating.
Rating
Visual Quality
5- Excellent Field Fresh
4- Very Good Slight defects
3- Good 25% yellowing of pods
2- Fair 50% yellowing of pods
1- Poor
Onset of senescence, non-consumable,
non-
marketable
3.Days to shriveling. This was the number of days covered from display until 50
% of the samples shriveled.
4.Days to yellowing. This was the number of days covered from display until 50
% of the samples exhibits yellowing.
Days to initial rotting. This was the number of days from storage to occurrence of
rot (i.e. black rot, gray mold rot).
6.Shelf life (days). This was the number of days covered from the time of display
to the time that the condition factors were at least 50% visible enough for non-
acceptability of the produce or unfit for human consumption.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
10
7.Total weight loss (g). This was taken by subtracting the weight of the
frenchbeans at the termination of the study from the initial weight.
8. Documentationof the study through pictures.
RESULTS AND DISCUSSION
Average Weight Loss
Effect of packaging container. Highly significant differences were observed on
the average weight loss of french beans as affected by different packaging materials.
French beans tied in plastic twine have the highest average weight loss as compared to
the other treatments used.
Weight loss is generally due to the loss of water, otherwise known as transpiration
and a little part of it is also due to the process of respiration. Commodities that are
exposed to ambient condition transpire rapidly compared to commodities that are packed
in sealed containers. Sealed packing is equivalent to modified atmosphere resulted to
slow respiration rate of the french beans. Carbon dioxide accumulates in the cells to a
level that retards metabolism. Plastic material if sealed or tightly tied, may restrict carbon
dioxide and oxygen transfer, as well as water vapor (USDA, Handbook No.66).
Effect of coconut water. French beans that were not dipped in coconut water
before packaging and storage had the highest average weight loss which is highly
significant over the other treatments.
French beans dipped in coconut water before packaging had lower weight loss
because coconut water contains a variety of nutrients including vitamins, minerals,
antioxidants, amino acids, enzymes, growth factors, and other nutrients. It is particularly
rich in potassium, an essential nutrient which retards senescence.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
11
Table 1. Average weight loss
TREATMENT
MEAN
(g)
Packaging Container
Styrofoam
with
polywrap
0.34d
PEP
(clear)with
holes
1.28c
PEP
(sandobag) 2.40b
Tied
with
plastic
twine 14.09a
Coconut WaterAs Pre- Storage Treatment
No
dipping
4.98a
Dipped
in
young
coconut
water
4.35c
Dipped in green mature coconut water
4.79b
Dipped
in
brown
mature
coconut
water
4.44c
Means with a common letter are not significantly different at 5% by DMRTcv=3.47%
Interaction effect. Highly significant differences were observed in the interaction
effect of packaging container and coconut water on the average weight loss of french
beans as shown in Figure 1.French beans tied with plastic twine that werenot dipped in
coconut water had the highest average weight loss and it was significantly different from
french beans packed in styrofoam with polywrap that were dipped in young coconut
water which has the lowest average weight loss.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
12
The aboveresults were due to the fact that transpiration is retarded by packing
commodities in sealed containers. Coconut water contains cytokinin, a plant regulator
that is known to retard senescence in plant tissue.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
13
18
16
a
b
14
c c
12
loss (g)
no dipping
10
8
dipped in young coconut
water
v
erage weight
A
6
dipped in green mature
coconut water
4
dipped in brown mature
coconut water
e d
e
d
fg ef
2
g g
h h h h
0
Figure 1. Effect of pre-storage coconut water and packaging material on the
average weight loss of french beans.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
14
Visual Quality Rating
Effect of packaging container. The visual quality ratings of french beans from the
start until the termination of the study were highly significant as affected by the different
packaging container. It was found that french beans packed in styrofoamhad excellent
visual quality rating recorded throughout the duration of the study.
The styrofoam protected the commodity from physical damage which affect
external and internal appearance.
General appearance and quality of french beans were influenced by different
conditions like decay, shriveling and discoloration during display.
Effect of coconut water.The age of coconut water was found to be highly
significant on the visual quality rating of french beans from the first to the last week of
the experiment. Dipping of french beans in young coconut water showed very good
appearance throughout the study but it was not significantly different with french beans
dipped in brown mature coconut water during the second and last week of the study.
Cytokinin application markedly reduces the extent and rate of chlorophyll and
protein degradation and leaf drop correlation between cytokine levels and senescence.
Ordinarily a senescing leaf turns yellow as chlorophyll is degraded, but cytokinin appear
to active a number of metabolic process at the site of the application and inhibit
chlorophyll breakdown.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
15
Table 2. Visual quality rating
TREATMENT
VISUAL QUALITY RATING
FIRST
SECOND
LAST
WEEK
WEEK
WEEK
Packaging Container
Styrofoam with polywrap
5.00a 4.49a 3.09a
PEP (clear) with holes
4.73b 3.63b 2.19b
PEP (sando bag)
4.54c 3.74b 2.19b
Tied with plastic twine
3.80d 2.04c 2.00b
Coconut Water As Pre-Storage Treatment
No dipping
4.35d 3.25b 2.14c
Dipped in young coconut water
4.64a 3.70a 2.58a
Dipped in green mature coconut water
4.47c 3.25b 2.29bc
Dipped in brown mature coconut water 4.61b
3.70a
2.47ab
cv= 0.80% cv= 10.59% cv= 10.15%
In a column, means with a common letter are not significantly different at 5% by DMRT
Interaction effect. Theeffect of packaging container and coconut water on the
visual quality rating of french beans during the first (Figure 2) and last week (Figure 3)
of observationswere highly significant while on the second week of observations there
were no significant differencesrecorded. Results revealed that french beans packed in
styrofoamboxes that were dipped in young coconut water had very good appearance at
the termination of the study.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
16
6
a a a a
b
5
c c
d d
e
e f
g
h
4
i
j
3
no dipping
i
sual quality rating
V
dipped in young coconut
water
2
dipped in green mature
coconut water
1
dipped in brown mature
coconut water
0
Styrofoam PEP (clear) PEP (sando Tied with
with
with holes
bag)
plastic
Visual quality rating
polywrap
twine
5
Excellent
4
Very Good
3
Good
2
Fair
1
Poor
Figure 2.Visual quality rating of french beans on the first week of observation as affected
by packaging material and age of coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
17
4
a
3.5
b
3
b
2.5
c
c
c
c c
c
c c
c
c c c c
2
no dipping
1.5
i
sual quality rating
dipped in young coconut
V
water
dipped in green mature
1
coconut water
dipped in brown mature
coconut water
0.5
0
Styrofoam
PEP
PEP
Plastic
with
(clear)
(sando
twine
Visual quality rating
polywrap with holes
bag)
5
Excellent
4
Very Good
3
Good
2
Fair
1
Poor
Figure 3.Visual quality rating of french beans on the last week of observation as affected
by packaging material and age of coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
18
Days to Shriveling
Effect of packaging container. French beans tied with plastic twine were the
earliest to shrivel which is highly significant among the treatments.
Many fruits, vegetables, and flowers become shriveled after losing only a small
percentage of their original weight due to water
loss(http://www.ces.ncsu.edu/depts/hort/hil/hil-800.html). The resulting loss of moisture
causes the cell walls to collapse resulting in the fruit or vegetable to shrivel up. During
postharvest handling and storage, fresh fruits and vegetables lose moisturethrough their
skins via the transpiration process. Commodity deterioration, such as shriveling or
impaired flavor, may result if moisture loss is high. In order to minimize losses due to
transpiration, and thereby increase both market quality and shelf life, commodities must
be stored in a low temperature, high humidity environment(Becker and Fricke, 2012).
Effect of coconut water. The differences obtained on the days to shriveling among
the treatments did not differ significantly as affected by the age of coconut water as pre-
storage treatment.
.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
19
Table 3. Days to shriveling
TREATMENT
MEAN
Packaging Container
Styrofoam
with
polywrap
0.00c
PEP
(clear)
with
holes
1.50c
PEP
(sando
bag)
17.42a
Plastic
twine
7.75b
Coconut WaterAs Pre-Storage Treatment
No
dipping
7.17a
Dipped
in
young
coconut
water
6.75a
Dipped in green mature coconut water
6.08a
Dipped in brown mature coconut water
6.67a
Means with a common letter are not significantly different at 5% by DMRTcv=40.56%
Interaction effect.No significant differences were observed on days to shriveling
of french beansas affected by packaging container and different maturities of coconut
water.
Days to Yellowing
Effect of packaging container. Results revealed highly significant differences on
the packaging container on the days to yellowing. Results show that french beans packed
in styrofoamwith polywrapwas the latest to attain yellowing.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
20
As mentioned earlier, the french beans were sealed in the styrofoam thus
protecting it from physical damage which causes change in color of the commodity.
Effect of coconut water. Highly significant differences were observed among the
treatments. French beans dipped in young coconut water were the latest to attain
yellowing from display but was not significantly different with french beans dipped in
brown mature coconut water.
Observation showed that coconut water can somehow delay yellowing of french
beans due to its cytokinin content. This was supported by the statementof Wingler(1998)
that cytokinins have been known to slow the aging of plant organs. This process occurs
by preventing protein breakdown, activating protein synthesis, and assembling nutrients
from nearby tissues. In a study that regulated leaf senescence in tobacco leaves, it was
found that wild-type leaves showed yellowing of leaves, while the transgenic leaves
remained mostly green. It was hypothesized that cytokinin may affect enzymes that
regulate protein synthesis and degradation thus delaying earlier yellowing of french
beans. Cytokinins are particularly abundant in embryos of young fruits and in roots in
green or active form as a component of t- RNA. They are active in regulating protein
synthesis probably by turning gene transpiration on and off or acting through t- RNA to
control translocation of gene product (as cited by Cabansi, 2005).
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
21
Table 4. Days to yellowing
TREATMENT
MEAN
Packaging Container
Styrofoam
with
polywrap
21.83a
PEP
(clear)
with
holes
17.00b
PEP
(sando
bag)
17.42b
Plastic
twine
13.75c
Coconut WaterAs Pre-Storage Treatment
No
dipping
15.92b
Dipped
in
young
coconut
water
18.83a
Dipped in green mature coconut water
16.58b
Dipped in brown mature coconut water
18.67a
Means with a common letter are not significantly different at 5% by DMRTcv=9.48%
Interaction effect.Packaging container and coconut water were found to be not
significant on days to yellowing.
Days to Rotting
Effect of packaging container.The difference obtained on the number of days to
rotting of french beans were significantly different as affected by packaging container.
French beans packed in styrofoam with polywrap gave the longest number of days to
rotting but were not significantly different with those packed in polyethylene plastic bags
(clear and sandobags).
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
22
Rotting was due to the accumulated moisture inside the container and high
concentration of carbon dioxide which might have killed the cells, thus fascilitating the
growth of microorganisms (as cited by Ciano, 1983).High temperature and relative
humidity favor the growth of micro-organisms which cause extensive damage to the
produce. High temperature also increases the rate of respiration in fruits and vegetables
which subsequently leads to the breakdown of the inner tissues. Decaying of fruits and
vegetables is increased by high temperature coupled with high relative humidity. The
microbial attack to different crops becomes very slow at low temperature especially when
it is below 5 °C (Chandy, 2012).
Effect of coconut water.There were no significant differences observed on the
number of days to rotting of french beans as affected by the age of coconut water used as
pre-storage treatment.
Interaction effect. There were no significant differences observed on the number
of days to rotting of french beans as affected by packaging container and maturity of
coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
23
Table 5. Days to rotting
TREATMENT
MEAN
Packaging Container
Styrofoam
with
polywrap
10.08a
PEP
(clear)
with
holes
9.17a
PEP
(sando
bag)
4.92ab
Plastic
twine
0.00b
Coconut WaterAs Pre-Storage Treatment
No
dipping
8.33a
Dipped
in
young
coconut
water
4.58a
Dipped in green mature coconut water
7.75a
Dipped in brown mature coconut water
3.50a
Means with a common letter are not significantly different at 5% by DMRT cv=138.25%
Total Weight Loss
Effect of packaging container. Statistically, highly significant differences were
observed from among the treatment means. French beans packed in plastic twine showed
the highest weight loss among the treatments. Loss of weight is due to transpiration and
loss of carbon in respiration.
Packaging of fresh fruits and vegetables has a great significance in reducing the
wastage. Packaging also provides protection from mechanical damage, undesirable
physiological changes and pathological deterioration duringstorage, transportation and
marketing. Through properpackaging, freshness, succulence and flavor of fruits and
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
24
Table 6. Total weight loss
TREATMENT
MEAN
(g)
Packaging Container
Styrofoam
with
polywrap
7.44d
PEP
(clear)
with
holes
29.07c
PEP
(sando
bag)
41.61b
Plastic
twine
108.82a
Coconut WaterAs Pre-Storage Treatment
No
dipping
44.48b
Dipped
in
young
coconut
water
46.24ab
Dipped in green mature coconut water
48.01a
Dipped in brown mature coconut water
48.21a
Means with a common letter are not significantly different at 5% by DMRTcv= 5.28%
vegetables can be maintained for a longer period (Chandy, 2012).
Effect of coconut water. Highly significant differences on the total weight loss of
french beans were observed as affected by the age of coconut water as pre-storage
treatment. However, french beans dipped in brown mature coconut water gave the highest
total weight loss but were not significantly different with french beans dipped in young
and green mature coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
25
Interaction effect. Highly significant differences were observed on the interaction
effects between the packaging container and age of coconut water as pre-storage
treatment on the total weight loss of french beans. French beans tied with plastic twine
that were dipped in green mature coconut water had the highest total weight loss which
was significantly different with the other treatments used.
120
a
b b b
100
80
60
c
no dipping
d d
40
e
dipped in young coconut
ef
water
g fgfg
T
o
tal weight loss(g)
dipped in green mature
20
coconut water
h h h h
dipped in brown mature
coconut water
0
Styrofoam PEP (clear) PEP (sando Plastic
with
with holes
bag)
twine
polywrap
Figure 4.Total weight loss of french beans as affected by packaging material and age of
coconut water as pre-storage treatment.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
26
Shelf Life
Effect of packaging container. French beans packed in styrofoam with polywrap
had the longest shelf life which was highly significant over the other treatments.
Styrofoamhas high moisture resistance and low vapor transmission thus prolonging the
shelf life of french beans.
Effect of coconut water. Result shows that differences among the treatments were
highly significant.However, dipping of french beans in young coconut water did not
differ significantly with brown matured coconut water.Cytokinin act on some enzymes
responsible for the formation of certain amino acid and increase sink activity thus inhibits
the breakdown of protein during senescence (Anon., 2012).
Interaction effect.The combined effects of packaging container and coconut water
on the shelf life of french beans were not significant.
Table 7. Shelf life
TREATMENT
MEAN
(days)
Packaging Container
Styrofoam
with
polywrap
21.83a
PEP
(clear)
with
holes
17.00b
PEP
(sando
bag)
17.42b
Plastic
twine
7.75bc
Coconut WaterAs Pre-Storage Treatment
No
dipping
14.42b
Dipped
in
young
coconut
water
17.33a
Dipped in green mature coconut water
15.08b
Dipped in brown mature coconut water
17.17a
Means with a common letter are not significantly different at 5% by DMRT cv=10.36%
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
27
a.Styrofoam and polywrap
b. PEP (clear) with holes
c.PEP (sando bag)
d. Plastic twine
Plate 1. Overview of the different packaging
materials used.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
28
a.French beans packed in styrofoam with
b. French beans tied with plastic twine
polywrap
c. French beans packed in PEP (sando bag)
d. French beans packed in PEP (clear) with
holes
Plate 2. Overview of french beans packed in the different packaging materials.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
29
Plate 3.Overview of the experiment during display.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
30
a
b
Plate 4. Overview of the french beans packed in styrofoam with polywrap (a) and PEP
(clear) with holes (b) at termination of observation.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
31
a
b
Plate 5. Overview of the french beans packed in PEP (sandobag) (a) and tied in plastic
twine (b) at termination of observation.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
32
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
The study was conducted at AC 105, College of Agriculture, Benguet State
University, La Trinidad Benguet on December 2011 to evaluate the effect of packaging
materials and coconut water on the shelf life of french beans and to determine the
appropriate packaging material and maturities of coconut water that preserves the field
freshquality offrench beans during display.
Results show that french beans packed in styrofoam with polywraphad highly
significant lower weight loss, better visual quality rating, and longer days to shriveling,
yellowing, rotting and longer shelf life from treatment up to termination date.
The effect of coconut water on the weight loss, visual quality rating, days to
yellowing and shelf life were highly significant. However, there were no significant
differences noted on the days to shriveling and rotting.
Highly significant interaction effects were only observed on the weight loss and
visual quality rating of the french beans. No significant differences were observed on the
days to shriveling, yellowing, rotting and shelf life of french beans as affected by
packaging material and coconut water.
From the observation, french beans packed in styrofoam with polywrap that were
dipped in young coconut water for thirty minutes had the longest shelf life with lesser
defects.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
33
Conclusion
Findings shows that theuse of styrofoam with polywrap and dipping it in young
coconut water for 30 minutes prolongs the shelf life of french beans.
Recommendation
To ensure better quality and to lengthen the shelf life of french beans, it is
recommended that it should be dipped in young coconut water for 30 minutesas pre-
storage treatment before packing in styrofoam with polywrap.
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
34
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Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
37
APPENDICES
Appendix Table 1. Average weight loss (g)
TREATMENT REPLICATION ___
TOTAL
MEAN
I
II
III (g)
T1B1
0.38
0.36
0.33
1.07
0.36
B2
0.37
0.38
0.31
1.06
0.35
B3
0.37
0.37
0.3
1.04
0.35
B4
0.3
0.30
0.31
0.91
0.30
T2B1
1.75
1.72
1.75
5.22
1.74
B2 1.51
1.51
1.47
4.49
1.50
B3 1.99
2.04
1.92
5.95
1.98
B41.74
1.65
1.68
5.07
1.69
T3B1 2.34
2.25
2.00
6.59
2.20
B2 2.22
2.19
2.20
6.61
2.20
B3 2.36
2.23
3.31
7.90
2.63
B4 2.53
2.55
2.67
7.75
2.58
T4B1 15.57
15.63
15.64
46.84
15.61
B2 13.35
13.28
13.44
40.07
13.36
B3 14.15
14.21
14.26
46.62
14.21
B4 13.29
13.1
13.16
38.55
13.18
Analysis of Variance
Source
Degreesof
Sum of
Mean
Computed
TABULAR F
of
freedom
squares
square
F
0.05 0.01
Variation
Factor A
3
1455.29
485.10
18690.50**
2.90
4.46
Factor B
3
3.11
1.04
39.96**
2.90
4.46
AxB
9
8.84
0.98
37.85**
2.19
3.02
Error 32
0.83 0.03
Total 47
1468.07
**=
Highly
significant Coeffecient of variation=3.47%
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
38
Appendix Table 2. First week of visual quality rating
TREATMENT REPLICATION_______ TOTAL MEAN
I II
III
T1B1
5.00
5.00
5.00
15.00
5.00
B2
5.00
5.00
5.00
15.00
5.00
B3
5.00
5.00
5.00
15.00
5.00
B4
5.00
5.00
5.00
15.00
5.00
T2B1
4.50
4.50
4.50
13.50
4.50
B2
4.75
4.75
4.75
14.25
4.75
B3
4.75
4.75
4.75
14.25
4.75
B4
5.00
4.75
5.00
14.75
4.92
T3B1
4.50
4.50
4.50
13.50
4.50
B2
4.63
4.63
4.63
13.89
4.63
B3
4.38
4.38
4.38
13.14
4.38
B4
4.63
4.63
4.63
13.89
4.63
T4B1
3.38
3.38
3.38
10.14
3.38
B2
4.17
4.17
4.17
12.51
4.17
B3
3.75
3.75
3.75
11.25
3.75
B4
3.88
3.88
3.88
11.64
3.88
Analysis of Variance
Source
Degreesof
Sum of
Mean
Computed
TABULAR F
of
freedom
squares
square
F
0.05 0.01
Variation
FACTORA 3
9.59
3.20
2457.27**
2.90
4.46
FACTOR B 3
0.65
0.22
166.91**
2.90
4.46
AxB
9
0.71
0.08
60.57**
2.19
3.02
ERROR
32
0.04
0.00
TOTAL
47
11.00
**=Highly
significant
Coeffecient of variance=0.80%
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
39
Appendix Table 3. Second week of visual quality rating
TREATMENT REPLICATION __ TOTAL MEAN
I II
III
T1B1
4.25
4.38
4.25
12.88
4.29
B2
4.63
4.63
4.63
13.89
4.63
B3
4.38
4.38
4.00
12.67
4.25
B4
5.00
5.00
4.38
14.38
4.79
T2B1
3.89
3.89
2.25
10.03
3.34
B2
4.00
4.00
4.00
12.00
4.00
B3
2.75
2.75
4.00
9.50
3.17
B4
4.00
4.00
4.00
12.00
4.00
T3B1
3.50
3.50
3.13
10.13
3.38
B2
4.00
4.00
4.00
12.00
4.00
B3
4.00
4.00
2.75
10.75
3.58
B4
4.00
4.00
4.00
12.00
4.00
T4B1
2.00
2.00
2.00
6.00
2.00
B2
2.17
2.17
2.17
6.51
2.17
B3
2.00
2.00
2.00
6.00
2.00
B4
2.00
2.00
2.00
6.00
2.00
Analysis of Variance
Source
Degreesof
Sum of
Mean
Computed
TABULAR F
of
freedom
squares
square
F
0.05 0.01
Variation
Factor A
3
38.17
12.72
93.99**
2.90
4.46
Factor B
3
2.39
0.80
5.91**
2.90
4.46
AxB
9
0.87
0.09
0.72ns 2.19
3.02
Error
32
4.33
0.14
Total
47
45.77
**=
Highly
significant Coeffecient of variance= 10.59%
ns= Not significant
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
40
Appendix Table 3. Third week of visual quality rating
TREATMENT REPLICATION __ TOTAL MEAN
I II
III
T1B1
2.50
2.50
2.13
7.13
2.38
B2
4.13
4.13
3.13
11.39
3.80
B3
3.30
3.30
2.13
8.73
2.91
B4
3.30
3.30
3.30
9.90
3.30
T2B1
2.13
2.13
2.00
2.26
2.09
B2
2.25
2.50
2.25
7.00
2.33
B3
2.00
2.00
2.25
6.25
2.08
B4
2.25
2.13
2.38
6.76
2.25
T3B1
2.13
2.13
2.00
6.26
2.09
B2
2.25
2.25
2.25
6.75
2.75
B3
2.25
2.25
2.00
6.50
2.17
B4
2.25
2.25
2.25
6.75
2.25
T4B1
2.00
2.00
2.00
6.00
2.00
B2
2.00
2.00
2.00
6.00
2.00
B3
2.00
2.00
2.00
6.00
2.00
B4
2.00
2.00
2.00
6.00
2.00
Analysis of Variance
Source
Degrees of
Sum of
Mean
Computed TABULAR F__
of
freedom
squares
square
F
0.05 0.01
Variation
FACTOR A 3
8.75
2.92
50.49**
2.90
4.46
FACTOR B 3
1.35
0.45
7.80**
2.90
4.46
AxB
9
2.10
0.23
4.03**
2.19
3.02
ERROR 32
1.85
TOTAL
47
14.05
**=
Highly
significant Coeffecient of variance= 10.15%
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
41
Appendix Table 4. Days to shriveling
TREATMENT REPLICATION TOTAL
MEAN
I
II
III
T1B1 0
0
0
0
0
B2
0
0
0
0
0
B3
0
0
0
0
0
B4
0
0
0
0
0
T2B1 0
18
0
18
6
B2
0
0
0
0
0
B3
0
0
0
0
0
B4
0
0
0
0
0
T3B1 16
16
15
47
15
B2
19
19
19
57
19
B3
18
18
13
49
16
B4
19
19
18
56
18
T4B1 7
7
7
21
7
B2
8
8
8
24
8
B3
8
8
8
24
8
B4
8
8
8
24
8
Analysis of Variance
Source
Degrees
Sum of
Mean
Computed
TABULAR F__
of
of
squares
square
F
0.050.01
Variation
freedom
FACTOR A 3
2254.50
751.50
102.7692**
2.90
4.46
FACTOR B 3
7.17
2.39
0.3267ns
2.90
4.46
AxB
9
101.00
11.22
1.5347 ns
2.19
3.02
ERROR
32
234.00
7.31
TOTAL 47
2596.67
**=
highly
significant
Coeffecient of variance= 40.56%
ns= Not significant
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
42
Appendix Table 5. Days to Yellowing
TREATMENT REPLICATION TOTAL
MEAN
I
II
III
T1B1 20
20
18
58
19.33
B2
24
24
23
71
23.67
B3
23
23
18
64
21.33
B4
23
23
23
69
23
T2B1 18
18
11
47
15.67
B2
19
18
19
56
18.67
B3
13
13
18
44
14.67
B4
19
19
19
57
19
T3B1 16
16
15
47
15.67
B2
19
19
19
57
19
B3
18
18
13
49
16.33
B4
19
19
18
56
18.67
T4B1 13
13
13
39
13
B2
14
14
14
42
14
B3
14
14
14
42
14
B4
14
14
14
42
14
Analysis of Variance
Source
Degrees
Sum of
Mean
Computed
TABULAR F__
of
of
squares
square
F
0.050.01
Variation
freedom
FACTOR A 3
397.17
132.39
48.14**
2.90
4.46
FACTOR B 3
77.83
25.94
9.43**
2.90
4.46
AxB
9
25.00
2.78
1.01ns
2.19
3.02
ERROR
32
88.00
2.75
TOTAL 47
588.00
**=
Highly
significant Coeffecient of variance= 9.48%
ns= Not significant
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
43
Appendix Table 6. Days to Rotting
TREATMENT REPLICATION TOTAL
MEAN
I II
III
T1B1 0
20 18
38
12.67
B2
23
0
0
23
7.6
B3
0
18
18
36
12.00
B4
0
0
24
24
8.00
T2B1 18
18 11
47
15.67
B2
0
0
19
19
6.33
B3
13
13
0
26
8.67
B4
0
18
0
18
6.00
T3B1 0
0 15
15
5.00
B2
13
0
0
13
4.33
B3
0
13
13
31
10.33
B4
0
0
0
0
0
T4B1 0
0 0
0
0
B2
0
0
0
0
0
B3
0
0
0
0
0
B4
0
0
0
0
0
Analysis of Variance
Source
Degrees
Sum of
Mean
Computed TABULAR F__
of
of
squares
square
F
0.050.01
Variation
freedom
FACTOR A 3
766.42
255.47
3.66*
2.90
4.46
FACTOR B 3
201.08
67.03
0.96ns
2.90
4.46
AxB
9
203.75
22.64
0.32 ns
2.19
3.02
ERROR
32
2232.67
69.77
TOTAL
47
3403.92
*= significant
Coeffecient of variance= 138.25%
ns= Not significant
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
44
Appendix Table 7. Total Weight Loss (g)
TREATMENT REPLICATION TOTAL MEAN
_____________________________
I
II
III
(g)
T1B1 7.50 7.10
6.00
20.60
6.87
B2
8.80
9.10
7.20
25.10
8.37
B3
8.60
8.50
5.40
22.50
7.50
B4
6.90
7.00
7.20
21.10
7.03
T2B1 31.50 31.00
19.20
81.70
27.23
B2
28.60
27.10
28.00
83.70
27.90
B3
25.90
26.50
34.60
87.00
29.00
B4
33.10
31.30
32.00
96.40
32.13
T3B1 37.40 36.00
30.10 103.50
34.50
B2
42.10
41.70
41.80
125.60
41.87
B3
42.50
40.10
43.00
125.60
41.87
B4
48.00
48.50
48.10
144.60
48.20
T4B1 109.00
109.40
109.50
327.90
109.30
B2
106.80
106.20
107.50
320.50
106.83
B3
113.20
113.70
114.10
340.80
113.60
B4
106.30
104.80
105.30
316.40
105.47
Analysis of Variance
Source
Degrees
Sum of
Mean
Computed
TABULAR F__
of
of
squares
square
F
0.050.01
Variation
freedom
FACTOR A 3
68838.63
22946.21
3775.0825**
2.90
4.46
FACTOR B 3
109.72
36.57
6.0168**
2.90
4.46
AxB
9
335.82
37.31
6.1387**
2.19
3.02
ERROR 32
194.50
6.08
TOTAL 47
69478.67
**=
Highly
significant Coeffecient of variance= 5.28%
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
45
Appendix Table 8. Shelf Life (days)
TREATMENTS REPLICATION TOTAL
MEAN
I
II
III
(days)
T1B1 20
20
18
58
19.33
B2
24
24
23
71
23.67
B3
23
23
18
64
21.33
B4
23
23
23
69
23.00
T2B1 18
18
11
47
14.67
B2
19
18
19
56
18.67
B3
13
13
18
44
14.67
B4
19
19
19
57
19.00
T3B1 16
16
15
51
17.00
B2
19
19
18
56
18.67
B3
18
18
13
49
16.33
B4
19
19
19
57
19.00
T4B1
7
7
7
21
7.00
B2
8
8
8
24
8.00
B3
8
8
8
24
8.00
B4
8
8
8
24
8.00
Analysis of Variance
Source
Degrees
Sum of
Mean
Computed
TABULAR F__
of
of
squares
square
F
0.050.01
Variation
freedom
FACTOR A 3
1261.17
420.39
152.87**
2.90
4.46
FACTOR B 3
77.83
25.94
9.43**
2.90
4.46
AxB
9
25.00
2.78
1.01ns 2.19 3.02
ERROR
32
88.00
2.75
TOTAL 47
1452.00
**=
Highly
significant Coeffecient of variance= 10.36%
ns= Not significant
Shelf‐ Life of French Beans ‘Claudine’ As Affected By Different Packaging Materials and Age
of Coconut Water As Pre‐Storage Treatment Daisy Jane. / Sherly J. Villasi. 2012
Document Outline
- Shelf- Life of French Beans �Claudine� As AffectedBy Different Packaging Materials and Age of Coconut Water As Pre-Storage Treatment
- BIBLIOGRAPHY
- TABLE OF CONTENTS
- INTRODUCTION
- REVIEW OF RELATED LITERATURE
- MATERIALS AND METHODS
- RESULTS AND DISCUSSION
- SUMMARY, CONCLUSION AND RECOMMENDATION
- LITERATURE CITED
- APPENDICES