POSTHARVEST APPLICATION OF VARIOUS CHEMICAL FACTORS AND THEIR EFFECTS ON QUALITY CHARACTERISTICS AND MICROBIAL LOAD OF RAW BEANS (PHASEOLUS VULGARIS L.)

The application of gibberellic acid (GA(3)), ascorbic acid (ASA) and olive mill wastewater (OMW) as spray was used as possible techniques for storage life prolongation and quality maintenance of bean (Phaseolus vulgaris L.) fruits at 20 and 5 degrees C. Control and OMW-treated beans displayed greater rates of O-2 depletion and CO2 production. GA(3) sprayed beans respired slower and revealed the lowest weight losses. Changes in glucose and fructose contents were less inhibited, while higher decrease under OMW treatment was recorded at both temperatures; total protein content profile did not change upon treatments. GA(3) and ASA seem to be particularly effective in inhibiting enzymatic browning of beans. GA(3) and ASA reduced the metabolic activity of moulds, while inducing the growth of yeasts as compared to the control. OMW-treated beans showed enhanced development of moulds and yeasts. The beneficial effect of GA(3) on bean shelf-life prolongation was shown; while the protective effect of ASA was only partial.