| Snap bean ( Phaseolus vulgaris L.) is the high-quality kidney bean variety of the our country northeast region. Because of the flavor is fresh and beautiful, it is liked by people. The snap bean growing period is short, fresh and delicate, easy senescence, putrefied and do not bear storing etc. characteristics, the development space that limit it. This thesis is a method that study affects its storing factor and prolongs its storage life.1 The effect of variety on the snap bean storability .This experiment use three snap bean varieties Diyoudou , Youdouwang and Dayoudou ,under 7C proceed the storage trial. The experimenting result expresses, the difference of the different varieties storability decides because of its heredity gene of. The snap bean variety is different, the heredity characteristic is different. The gene comes to a decision them the different metabolism method with the degree. The different variety's period of growing is different; the storability is different. The period of growing affect the material backlog and the water content and anti- disease etc. Because different varieties appearance characteristic is different, the storability is different. For example Diyoudou's surface area is large, having poor storability. Different varieties have different nutritional material and the storability is different.2 The organic manure effect on the snap bean storability. At educate use the organic manure usually is for the sake of yield increases fruit and vegetable with quantity and quality. People often neglect it effect on storability. The organic manure enhance the storability of snap bean .The organic manure is a kind of complete fertilizer. It implies snap bean growth an every kind of nourishment for needing chemical element. The calcium chemical element in the organic manure affects the storability of snap bean largely. There are experiments proof calcium can affect the other chemical element absorption, cell wall construction, the function of the membrane, activity of enzyme and anti- ability etc. Therefore it can regulate the physiology and the biochemistry of the snap bean function, influence the result of storage. The organic manure and preharvest spray the calcium treatment express better result in snap bean storage.3 The effect of temperature on the snap bean storage result. Under the normal temperature the snap bean is senescence very quick, lose its taste quality easiest. The low temperature can inhibit the respiratory intensity. The respiratory intensity and the temperature is a direct proportion. The low temperature inhibits the activity of the enzyme, the membrane damaging, the peroxide of membrane and the permeability. The low temperature benefits tothe keeping snap bean sense nourishment quality. The low temperature is too effectively in restraint of the occurrence of the rust spot, because of its in restraint of oxidize the activity of the enzyme. The microbial activity is under the influence of the temperature. Storing the lower than other higher temperature in rotten rate in snap bean, the result that is a microbial activity to suffer to repress. The temperature affects the evaporation of the humidity. The low temperature represses the evaporation of the humidity. The snap bean loses the water excessive, the cell construction encounters the breakage, the dissolving enzyme break, the water solution function enhances, accelerating the wilt .It affect the merchandise rate. Snap bean merchandise rate 7C >12C >25C.4 The effect of nowovens packaging on the storability. Nowovens regard polyester or polyethylene, polypropylene etc. as the raw material, adopting the heat press the cloth that process makes in to anticipate. Nowovens has the heat preservation, well ventilated, deeply water, enduring, and hygiene, free from pollution etc. function. The current research much concentrates on nowovens to the influence of the yield and quality. Nowovens is in fruit and vegetable storage primarily is because of its well-ventilated characteristics. It can the intermedia...
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