Persistent-Green Color Snap Beans (Phaseolus vulgaris L.): Color-related Constituents and Quality of Cooked Fresh Beans 1

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M. V. Zaehringer Agricultural Experiment Station University of Idaho Moscow, Idaho U.S.A. 83843

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K. R. Davis Agricultural Experiment Station University of Idaho Moscow, Idaho U.S.A. 83843

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L. L. Dean Agricultural Experiment Station University of Idaho Moscow, Idaho U.S.A. 83843

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M. V. Zaehringer Agricultural Experiment Station University of Idaho Moscow, Idaho U.S.A. 83843

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K. R. Davis Agricultural Experiment Station University of Idaho Moscow, Idaho U.S.A. 83843

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L. L. Dean Agricultural Experiment Station University of Idaho Moscow, Idaho U.S.A. 83843

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Contributor Notes

Received for publication on September 17, 1973. Published with the approval of the Director of the Idaho Agricultural Experiment Station as Research Paper No. 7352.

Research Professor and Assistant Research Professor of Home Economics, respectively, Department of Bacteriology and Biochemistry, University of Idaho, Moscow, and Research Professor of Plant Pathology, Department of Plant and Soil Sciences, Bean Research Laboratory, University of Idaho, Twin Falls.

The authors thank Goldie Brausen, Julia M. Rolland, and Nancy C. Ladiges for laboratory assistance, and Dale O. Everson for statistical analysis of the data.

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