Abstract
Abstract The processing quality of kidney, pinto, and small white beans ( Phaseolus vulgaris cv Redkloud, UI-111, and Aurora) was compared when harvested at the dry (11–14% moisture content) and semi-dry (50–60% moisture content) stage in the spring and fall growing seasons. Semi-dry harvested beans were canned immediately after harvest and after being storaged at 27°C for 24 hours. Dry harvested beans were canned after harvest. The respiratory rate of semi-dry harvested beans stored at 27° decreased with time in storage. Significant differences in objective and subjective evaluations were found between cultivars, harvest stage, storage treatments, and spring and fall growing seasons. Semi-dry harvested beans stored for 24 hours at 27° had fewer split beans than the non-stored counterpart and the dry harvested beans. Semi-dry beans with and without storage treatment were firmer than those harvested dry. An increase in color was observed in semi-dry beans of ‘UI-111’ and ‘Redkloud’ after being stored for 24 hours at 27°. Sensory panel evaluations indicated that beans harvested at the semi-dry stage and stored for 24 hours at 27° before canning had similar or higher acceptability than beans harvested dry.
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Claims 8
Claim · model-written summary
Respiration of semi-dry beans at 27° decreased with storage time.
Verbatim
e0“The respiratory rate of semi-dry harvested beans stored at 27° decreased with time in storage.”
Claim · model-written summary
Objective and subjective evaluations differed significantly across cultivars, harvest stages, storage treatments and growing seasons.
- Taxon
- Beanst0
- Outcome
- objective and subjective evaluationse0
- Qualifier
- between cultivars, harvest stage, storage treatments, and spring and fall growing seasonse0
Not reportedDirection
Verbatim
e0“Significant differences in objective and subjective evaluations were found between cultivars, harvest stage, storage treatments, and spring and fall growing seasons.”
t0“Beans”
Claim · model-written summary
Semi-dry beans stored for 24 hours at 27° had fewer splits than unstored semi-dry and dry harvested beans.
Verbatim
e0“Semi-dry harvested beans stored for 24 hours at 27° had fewer split beans than the non-stored counterpart and the dry harvested beans.”
Claim · model-written summary
Stored semi-dry beans were firmer than dry harvested beans.
Verbatim
e0“Semi-dry beans with and without storage treatment were firmer than those harvested dry.”
Claim · model-written summary
Unstored semi-dry beans were firmer than dry harvested beans.
Verbatim
e0“Semi-dry beans with and without storage treatment were firmer than those harvested dry.”
Claim · model-written summary
Color increased in semi-dry UI-111 beans after 24 hours at 27°.
Not reportedComparator
Verbatim
e0“An increase in color was observed in semi-dry beans of ‘UI-111’ and ‘Redkloud’ after being stored for 24 hours at 27°.”
Claim · model-written summary
Color increased in semi-dry Redkloud beans after 24 hours at 27°.
- Taxon
- beanse0
- Material
- Redkloude0
- Treatment
- stored for 24 hours at 27°e0
- Outcome
- colore0
- Direction
- increasee0
Not reportedComparator
Verbatim
e0“An increase in color was observed in semi-dry beans of ‘UI-111’ and ‘Redkloud’ after being stored for 24 hours at 27°.”
Claim · model-written summary
Semi-dry beans stored for 24 hours at 27° before canning had similar or higher acceptability than dry harvested beans.
Verbatim
e0“Sensory panel evaluations indicated that beans harvested at the semi-dry stage and stored for 24 hours at 27° before canning had similar or higher acceptability than beans harvested dry.”
The same questions in other papers
storage · quality: general · Phaseolus vulgaris (common bean)Positive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
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2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.