| 摘要 |
Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at temperatures of 32 DEG to 38 DEG F. for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40 DEG to 44 DEG F., and thereafter the beans are graded and packed into the plastic container keeping the bean temperature below 48 DEG F.
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