Influence of the hard-to-cook defect in pinto beans on the germination capacity, cookability and hardness of newly harvested grains.

摘要

Pinto beans (Phaseolus vulgaris cv. UI-114) which had been stored long-term under adverse conditions (40degC; 30, 45 and 60% relative humidity) were grown in experimental plots. Harvested beans were analysed for water absorption capacity, cookability,germination and texture, to find the effect of the 'hard-to-cook' condition (a resistance to softening) on plant development and the quality of newly harvested beans. The hard-to-cook phenomenon affected germination and development of normal plants, with an apparent effect on yield. Hardened bean seeds produced bean seeds in the next generation with reduced water adsorption capacity but cookability and cooked bean hardness were not apparently affected.