~35 lbs Sourced from North Carolina and Florida String Bean aka "Green Bean", "Snap Bean", "Si-Ji-Dou", "四季豆" The string bean is thin, long, and round-shaped. String bean grows four to seven inches in length and the width of a pencil. The skin color runs from dark green to light green. Some customers prefer the darker green over the lighter green color but it does not affect the quality of the bean. String beans are usually snipped to remove the tips before the cooking procedure. It has an earthy taste. One popular application is a stir-fry string bean with garlic and roasted peanut. String bean is available year-round. Handling Tip Selection The string bean should feel firm to the touch, straight with no swelling and dark spots. Check the tip of the string bean for oxidation. Some string 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 string bean in half and you should hear a sharp snap sound. Storage String 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. String bean is sensitive to ethylene, a naturally occurring gas that regulates ripening. String beans should not be stored with high ethylene-producing products to extend shelf life and avoid browning. String bean produces a low level of ethylene. String bean is sensitive to chilling injury two days after storage at 34°F (1°C), four days after storage at 37°F (2.5°C), and seven to eight after storage at 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.
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