Changes in physical-chemical parameters in minimally processed faba bean (Vicia faba L.)

The effects of passive modified atmosphere packages (MAP) on physical-chemical losses in minimally processed faba bean seeds has been evaluated. Bean seeds were sealed in MAP using BHE film (OTR 19000 cc m-2 24 h-1) or MY film (OTR 2500 cc m-2 24 h-1) and stored for 4, 8 or 12 days at 5°C. The texture, color, pH, titratable acidity, total soluble solids (TSS) and ascorbic acid as well as taste characteristics, browning development and in-package CO2, O2 and C2H4 were determined at each storage time. The final gas compositions of 16 kPa O2/5 kPa CO2 and 11 kPa O2/9 kPa CO2 were obtained with BHE and MY films, respectively. TSS (initial value 15.2%) and ascorbic acid concentrations (initial value 3.3 mg 100 g-1) were retained more in BHE films than MY films during storage. The hue angle and chroma values decreased in seeds in BHE films, while resistance to puncture and specific deformation increased at a higher rate in beans in BHE films, although little effect occurred in the cut test. Panelists did not perceive appreciable changes in flavor and odor in both treatments after storage, but detected higher decreases in crispness associated with diffuse and intense browning of seeds packaged with BHE film. Thus, despite the slower degradation of TSS and vitamin C in bean seeds wrapped with BHE film, panelists scored seeds within MAP with BHE films higher than those packaged in MY films.