EFFECT OF FROZEN WATER ON POST HARVEST STORAGE QUALITY OF KENTUCKY BEANS (Phaseolous vulgaris L.) variety Kentucky Wonder

This study was conducted on July 9-22, 2019. The objective of the study was to prolong the shelf life and post harvest quality of the Kentucky bean as affected by frozen water conducted at the laboratory of Mindanao State University, General Santos City. This experiment was carried out in a Completely Randomized Design (CRD) with four treatments which was replicated five times. The treatments were the following: T1- Control (2.12 kgs of ice water), T2-2.40 kgs of frozen water, T3-3.70 kgs of frozen water, T4-5.22 kgs of frozen water. The result of the study disclosed a highly significant effect among treatment means on shelf life and weight loss of Kentucky beans as affected by the application of frozen water during post harvest storage. Furthermore, treatment 3 (3.70 kgs of frozen water) seemed to be the most economical application compared to treatment 4 (5.22 kgs of frozen water) in prolonging shelf life and reducing weight loss of Kentucky beans during storage.