Quality of green beans (Phaseolus vulgaris L.) influenced by microwave and hot water pasteurization

This research investigated the influence of 915 MHz microwave-assisted thermal pasteurization and conventional hot water (F9010=10 min) on chlorophylls, greenness (a*), ascorbic acid, growth spoilage microorganisms in green beans storage at 10, 7, 2 °C for up to 100 days. Frozen cut were processed vacuum-sealed containers flushed with N2. The suffered 28.3% 33.9% losses chlorophyll a, 9.2% 15.3% acid during microwave processing, respectively. During storage, slower (21 days 10 °C, 42 7 °C), superior preservation (47–50%), (47–62%), a lower increase a* (2.8–5.2) obtained samples pasteurization. Paenibacillus spp. identified as predominant bacteria spoiled pasteurized both methods. results highlighted potential producing safe, high-quality vegetable products.