The drought tolerance of six green-and yellow-podded varieties of green beans with different genetic backgrounds was tested in the phytotron. During the week prior to flowering the plants were kept either at 25/15°C (day/night) or at high temperature (30/15°C), with RH 75% and optimum water supplies. The heat-stressed plants were then divided into three groups; the first was returned to the control (25/15°C) chamber (RH 75%, optimum water supplies), while the second and third were exposed to mild drought stress (RH 60%, 50% water) at temperatures of 30/15°C and 35/25°C, respectively, throughout the flowering period.The varieties survived the short period of heat stress (30/15°C) prior to flowering without damage provided the temperature during flowering was reduced to 25/15°C and the water supplies were optimum. There was a sharp increase in the carotene level in the leaves of drought-stressed plants when the temperature during flowering was 30/15°C, but in plants exposed to 35/25°C during flowering the level dropped to near the control level. The latter group exhibited considerable damage, with a reduction in the water-soluble antioxidant content (ACW: antioxidant capacity of water-soluble substances) and the chlorophyll
content compared with the control.The antioxidant content (ACW) in the dark green leaves of green-podded varieties was lower than in the yellow-podded varieties and did not change as the result of drought and heat stress. In yellow-podded varieties, however, there was a significant decline in ACW in response to stress. Differences between the varieties in their adaptability to drought and heat could be detected as changes in the chlorophyll and carotene contents of the leaves even at 30/15°C.
. – Romero , L. : 2004 . Changes in biomass, enzymatic activity and protein concentration in roots and leaves of greenbean plants ( Phaseolus vulgaris L . cv. Strike) under high NH 4 NO 3 application rates. Scientia Horticulturae. 99. 3–4 : 237 – 248
Bourne, M. C. (1987): Effect of blanch temperature on kinetics of thermal softening of carrots and greenbeans. J. Fd Sci. , 52 , 667-668, 690.
Effect of blanch temperature on kinetics of thermal softening of carrots and green
Authors:Z. Lisiewska, W. Kmiecik, P. Gębczyński, and L. Sobczyńska
, J. (2005): Study of lipoxygenase and peroxidase as indicator enzymes in greenbeans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. J. Fd Engng , 66 , 187–192.
Authors:L. Ben Haj Said, S. Bellagha, and K. Allaf
period. Similar results were obtained for frozen/thawed greenbeans and carrots ( Redmond et al., 2004 ) and for dehydrofrozen/thawed melon. Indeed, colour of frozen/thawed melon previously air dehydrated was not influenced by frozen storage for 4 months
Authors:Lenche Velkoska-Markovska, Mirjana S. Jankulovska, Biljana Petanovska-Ilievska, and Kristijan Hristovski
quality is strictly related to the chemical composition of the roasted beans, which is affected by the composition of the greenbeans and post-harvesting processing conditions [ 2 ]. Typical compounds in coffee, such as caffeine, trigonelline, and
Authors:A. Ferchichi, S. Harrabi, M. Feki, and H. Fellah
bean ( Vicia faba L.) as affected by maturity stage and cooking practice . Int. Food Res. J. , 23 , 954 - 961 . Chaurasia , S. & Saxena , R. ( 2012 ): Antibacterial activity of four different varieties of greenbeans . Res. J. Pharm. Biol