Abstract
This study aimed to evaluate the quality of beans (Phaseolus vulgaris L.) stored with different moisture contents under hermetic conditions. Beans with 12.3%, 15.7%, and 17.8% moisture content were used in the experiment. They were packed in bag type silos (3 kg), PET bottles (1.5 L), and glass containers (3 L), covered with organza fabric (control), and stored at 25 ºC and 70±5% relative humidity, for 120 days. The evaluated characteristics included moisture content, apparent density, electrical conductivity, germination percentage, cooking time, and bean classification, every 30 days. Except for the electrical conductivity and cooking time, the other characteristics were kept for 120 days in the stored product with moisture contents of 12.3% and 15.7% in hermetic conditions. Beans with 17.8% of the moisture content, electrical conductivity and cooking time increased, and apparent density and germination were reduced. Beans stored in the control, with any of the moisture contents, showed high quality loss during the long storage. It was concluded that it is possible to storage beans with moisture contents of 12.3% and 15.7%, with quality, for until 120 days, in hermetic conditions.
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Claims 5
Claim · model-written summary
Beans with 12.3% and 15.7% moisture kept their other quality characteristics for 120 days in hermetic storage
- Taxon
- Phaseolus vulgaris
Phaseolus vulgarise0 - Treatment
- moisture contents of 12.3% and 15.7% in hermetic conditionse1
- Outcome
- the other characteristicse1
- Direction
- were kepte1
- Value
- 120 dayse1
- Qualifier
- Except for the electrical conductivity and cooking timee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality of beans (Phaseolus vulgaris L.)”
e1“Except for the electrical conductivity and cooking time, the other characteristics were kept for 120 days in the stored product with moisture contents of 12.3% and 15.7% in hermetic conditions”
Claim · model-written summary
Beans at 17.8% moisture showed increased electrical conductivity and cooking time under hermetic storage
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise0
- Treatment
- 17.8% of the moisture contente2
- Outcome
- electrical conductivity and cooking timee2
- Direction
- increasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality of beans (Phaseolus vulgaris L.)”
e2“Beans with 17.8% of the moisture content, electrical conductivity and cooking time increased, and apparent density and germination were reduced”
Claim · model-written summary
Beans at 17.8% moisture showed reduced apparent density and germination under hermetic storage
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise0
- Treatment
- 17.8% of the moisture contente2
- Outcome
- apparent density and germinatione2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“quality of beans (Phaseolus vulgaris L.)”
e2“Beans with 17.8% of the moisture content, electrical conductivity and cooking time increased, and apparent density and germination were reduced”
Claim · model-written summary
Beans stored in the control (organza covering) showed high quality loss during long storage
Not reportedComparator
Verbatim
e3“Beans stored in the control, with any of the moisture contents, showed high quality loss during the long storage”
Claim · model-written summary
Beans with 12.3% and 15.7% moisture can be stored with quality for up to 120 days in hermetic conditions
Verbatim
e4“It was concluded that it is possible to storage beans with moisture contents of 12.3% and 15.7%, with quality, for until 120 days, in hermetic conditions”
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