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Haricot / Phaseolus vulgaris L.
Description: The Bean is said to have originated in central America where it has been known for over 6000 years. The Bean is usually a twining herb. The fleshy pod is either flat or round with a considerable number of undeveloped seeds. As the seeds develop the pods gradually become less and less fleshy. The main producers of Beans are China, Turkey, Italy, Spain and Egypt.
Keeping Qualities:
Ethylene: During the natural ripening process, Bean produce no ethylene. The aging process of Beans is not accelerated through exposure to any amount of ethylene.
Moisture Maintenance: Approx. Water Content: 89.0%
Through maintaining a cool and moist environment it is possible to maximize shelf life.
The ideal storage conditions are 90-95% RH @ 5°C where the beans should last about 1 week.
At room temperature of 20°C and 60% RH Beans may only last 2 days.
Sensitivity Factors scale: 1-3 (3=very sensitive)
Temperature 3
Relative Humidity 3
Sensitivity to Ethylene -
Chilling injuries 2
Weight Loss Graph: This graph shows how the product looses weight as it looses water when stored in a normal refrigerated environment of 5°C as opposed to one that is humidified to 95% RH.
