Classificação de lotes comerciais de feijão por meio da claridade do tegumento dos grãos

Abstract

II Classificação de lotes comerciais de feijão por meio da claridade do tegumento dos grãosClassify the common bean commerciais lots by the clarity of the grain tegument RESUMO A avaliação da claridade do tegumento dos grãos de feijão (valor de "L")

Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes

“…The cooking time of freshly harvested (T0) Pé rola (20.8 min) was similar to those reported earlier (20.6 min) (Ribeiro et al, 2008). However, the increase in cooking time after 3 months storage was minimal (3.6%) compared to the 26% increase observed in our study.…”

“…The current market assessment of bean color is carried out visually among buyers based on the clarity of the grain, with a score of 10 given to lighter beans (Regras Especiais para Comercializaç ã o do Feijã o, 2013). Luminosity determination has also been recommended and ISSN 2166-0379 2014 used in breeding programs to evaluate bean color stability of grain tegument (Ribeiro et al, 2008). However, this study shows that, in absolute terms, the a* values in the fifth month of storage were higher in genotypes with lower luminosity, indicating that these two color parameters jointly contribute to visual characteristics of bean darkening, and not only the tegument luminosity.…”

“…The variation in hardness was due predominantly to storage time and its large component (23%) for the interaction with genotype suggests that each genotype responded differently to storage conditions. Initially, grains had L* color values varying from 51.8 (Pé rola) to 54.8 (CNFC10467) satisfactory for beans with high market value (Ribeiro, Storck, & Poersch, 2008). Storage time modified color of all genotypes (Figure 1), becoming darker at the end of the storage time according to their greater or lesser susceptibility to the darkening phenomenon.…”

Yield, specific mass and coloration of azuki seeds after desiccation and storage

“…The other characteristics remain unchanged. The variables "a", "b" Hue angle (°h) are indicative of hue and, chroma (C) defines color intensity; for these characteristics, there are no reports in literature referring to mean values, thus being used for color intensity determination (RIBEIRO et al, 2008). For the other grain classes, it was not found references in literature regarding color pattern.…”

“…In the case of beans, grain brightness is preferred for consumption increasing commercial value of the product (RIBEIRO et al, 2008). The alterations in coloration of beans can be caused by leuco-anthocyanin oxidation catalyzed by air and light (RIBEIRO et al, 2014), being influenced by storage time.…”