FRENCH BEAN (PREORDER)

~20 - 25 lbs French Bean aka "French Green Bean", "French String Bean", "French Snap Bean", "Fa-Guo-Dou-Zai", "法国豆仔", "法國荳仔" French beans are thinner and longer than American green beans and are usually more tender. There is no huge difference in flavor between the two; French beans have a slightly earthier flavor. You can easily toss French beans topped with crunchy sesame seeds and garlic as a side dish. Handling Tip Selection French bean is firm, straight with no swelling and dark spots. Check the tip of the French bean for oxidation. Some French beans have the tip cut due to machine cutting. The cut tips should reveal a clear green to white color instead of yellow/brown oxidation. Bend a French bean in half and you should hear a sharp snap sound. Storage French bean should be stored at 41°F - 46°F (5°C - 7.5°C) with a relative humidity of ninety-five to a hundred percent with no mist. The typical shelf life is four to eight days. High humidity is important to avoid wilting and shriveling. French beans are highly perishable, extra care and expedited postharvest handling are required to avoid physical damage and dehydration. French bean is sensitive to ethylene, a naturally occurring gas that regulates ripening. French beans should not be stored with high ethylene-producing products to extend shelf life and avoid browning. French bean produces a low level of ethylene. French bean is sensitive to chilling injury at storage below 41°F (5°C). Symptoms include opaque discoloration of the entire bean, pitting on the surface, and water loss. No discoloration occurs on beans stored at 50°F (10°C), but undesirable seed development, water loss, and yellowing will occur.