‘Oregon 17’ is an early maturing bush green bean of ‘Blue Lake’ pod type. Its use may permit an earlier beginning of operations by Oregon processors. ‘Oregon 17’ is about two days earlier than ‘Oregon 1604’, a standard cultivar for commercial canners in western Oregon. ‘Oregon 17’ should yield less than ‘Oregon 1604.’ However, this deficiency may be offset by greater processing efficiency of ‘Oregon 17’ pods, which are smoother and straighter than those of ‘Oregon 1604’.
Lines Oregon 4, 5, 6, and 14 carrot CDaucus carota L.) were released for breeding or further selection, after the Oregon State University breeding program was terminated in 1978. These lines were developed at Corvallis with consistent exposure to wet autumn weather and are considered to have useful resistance to cracking and rotting under such conditions. They are primarily for processing use, and have shown good quality when canned or frozen, with deep orange to red-orange color and little occurrence of green core.
‘Oregon 43’, is a bush green bean (Phaseolus vulgaris L.) of ‘Blue Lake’ type, developed for processing in western Oregon. ‘Oregon 43’ will usually equal or exceed the yield of ‘Oregon 1604’, a currently important cultivar, at smaller sieve sizes. It thus may give more favorable grades and higher return to the grower, but, pod wall fiber can develop by the sieve-6 stage of maturity, requiring careful management by processors. General quality of ‘Oregon 43’ has been acceptable for canning and freezing when it is harvested within a normal commercial maturity range. It may be of most value where a large percentage of sieve-4 pods are needed.
‘Oregon Trail’ combines ‘Blue Lake’ flavor, color, and texture in a large pod borne on a bush plant. It differs from other bush green bean cultivars (1–5) recently released by Oregon State University in its longer pod and slightly less concentrated bearing habit. ‘Oregon Trail’ is recommended primarily for home gardens but may be useful also for processing or fresh market where large sieve pods are acceptable.
Concentration of 17 volatile components in canned, frozen, and fresh green bean pods was determined by gas-liquid chromatography. Only l-octen-3-ol differed quantitatively with cultivar. Almost all volatile components detected in frozen pods were greatly reduced or lost as compared to those in fresh pods. In canned pods most of the “higher boiling” compounds were found to decrease while some “lower boiling” compounds increased considerably, l-octen-3-ol, a significant component of bean flavor, increased with time after thawing of the frozen samples, while very little change was observed in the concentration of other compounds. In fresh green beans the concentration of l-octen-3-ol was highest early in pod growth and decreased rapidly through the 21st day after anthesis and attainment of maximum marketable pod size.