This research was initiated with an experiment regarding the importance of a corn shelter in order to improve the yield and quality characteristics of green beans with a minimum of mechanical damage of the bean pods. That was followed by studies in bean pod distribution in order to optimise bean pod composition towards the most delicious texture, colour, and flavour. The obtained data showed that the bean pod distribution was skew with a non-normal left part due to the continuously supply of new thin pods in the left part of the pod distribution and a normal distribution in the right part of the diauxi pod growth. The solution was to remove pods in sizes below five mm and avoiding pods with diameter above 11 mm, because t hat included pods with delicious sensory quality characteristics. Evaluation of this hypothesis by growing and processing of ten cultivars showed possibilities for improvements of the sensory properties in sweetness, texture, mealiness and firmness of blanched and frozen green pods. Taking optimum degree days from 761 to 1046 resulted in improvements of the sensory properties of the pods from ten fields with areas from 2.2 to 11.3 ha. The applied statistical analyses showed very strong relationships between quality characteristics and the sum of degree days from sowing the seed to picking of the bean pods.