After that period, seed development reduces quality and the pod becomes pithy and tough and looses green color. Quality Indices Beans should be well formed and straight, bright in color with a fresh appearance, and tender but firm. They should snap easily when bent. Leaves, stems, broken beans, blossom remains, insect damage should not be present. Decreased quality during postharvest handling is most often associated with water loss, chilling injury, and decay.
Water loss is a common postharvest problem with green beans.
The VPD can be obtained from a psychrometric chart when temperature and relative humidity are measured. The rate of water loss of immature beans is higher than for mature beans. 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.