Responses to Ethylene Exposure to ethylene at usual storage temperatures causes loss of green pigment and increased browning. The main benefit is reduced retention of color and reduced discoloration on damaged beans. Physiological Disorders Chilling injury. A less common symptom is pitting on the surface. These lesions are very susceptible to attack by common fungal pathogens.
Different varieties differ significantly in their susceptibility to chilling injury.
Freezing injury. appears as water-soaked areas which subsequently deteriorate and decay. Pathological Disorders Decay due to various pathogens occurs after beans have been chill damage. Special Considerations Haricot Verts. Extra careful handling is required for tender immature green beans or haricot verts to avoid physical damage and dehydration. Long beans have similar postharvest requirements as green beans and similar responses to chilling temperatures.