Storage and Processing Quality of Beans (Phaseolus vulgaris L.) Harvested at the Semi-dry Stage1

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.