What is the storage temperature for green beans

The storage temperature for green beans is generally 8-10 degrees Celsius, and it is suitable to store them in a cool and ventilated place or in a refrigerated area of the refrigerator. Excessive temperature can easily lead to decay and deterioration, while low temperature may cause cold damage. When storing, pay attention to humidity control and avoid light exposure, and avoid mixing with fruits that release large amounts of ethylene.

Beans are sensitive to storage environment, and temperature is a key factor affecting their shelf life. An environment of 8-10 degrees Celsius can effectively inhibit respiration and delay the process of pod fibrosis. For short-term storage, you can choose the refrigerator vegetable and fruit preservation layer, wrap it in a fresh-keeping bag and leave air holes to prevent condensation from accumulating. If it needs to be stored for more than 5 days, it is recommended to blanch and freeze, but the taste will be slightly soft after thawing. Immature tender beans have poor storage tolerance and should be prioritized for consumption. Some varieties, such as green beans, may experience cold damage symptoms below 5 degrees Celsius, manifested as surface depression or browning. If black spots or mucus are found on the beans, it indicates that microbial contamination has occurred and cannot be continued to be consumed. When storing in rural cellars, it is necessary to elevate them off the ground and conduct regular inspections to avoid local heating caused by excessive stacking. Commercial cold storage requires the use of controlled atmosphere packaging, and controlling the oxygen concentration at 3-5% can extend the shelf life to 3 weeks. Fresh green beans contain saponins and plant lectins, and it is recommended to cook them thoroughly before consumption. Remove pods with insect eyes or mechanical damage before storage, and thoroughly dry the surface moisture after cleaning. Daily use can be paired with durable vegetables such as carrots and fungus to make mixed vegetable packs that are frozen, making it more convenient to use directly during cooking. If germination occurs during large-scale storage, it indicates that it is no longer suitable for consumption and it is recommended to make fermented foods such as sour beans.