Study on the intermittent warming treatment to control chilling injury in snap bean during storage

Taking snap bean of Jilin Province as material, studied on the effect of different intermittent warming treatments of snap bean during storage in 0℃.The results indicated that after 20d of storage, typical symptom of chilling injury in snap bean started to occur.Intermittent warming to 4, 8℃ and the room temperature (20～25℃) slowed down the occurrence of chilling injury.Especially an intermittent warming to 8℃ significantly controlled chilling injury more pronounced than the others, the intermittent warming to 8℃ was proved that the respiratory peak delayed 10d than the CK.After 35d storage, chilling injury index, cell membrane permeability and MDA content were lower than the CK which were 33%, 29.13%, 14.06nmol/g·FW, and polyphenol oxidase activity increased by 0.73U.The effect of intermittent warming to 8℃ was much better than 4℃.Despite controlled chilling injury during the early storage, snap bean subjected to intermittent warming to room temperature during the late storage so that the chilling injury and browning were aggravated and observed.