Quality of beans stored under hermetic conditions

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 °C 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. KEYWORDS:Phaseolus vulgaris L., modified atmosphere, bag silo, PET bottles. QUALIDADE DE FEIJÃO ARMAZENADO EM CONDIÇÕES HERMÉTICASRESUMO: Este trabalho teve por objetivo avaliar a qualidade de feijão (Phaseolus vulgaris L.), armazenado com diferentes teores de água, sob condições herméticas. Feijão com teores de água de 12,3%, 15,7% e 17,8% foram acondicionados em silos tipo bolsa (3 kg), garrafas pet (1,5 L) e recipientes de vidro (3 L), cobertos com organza (controle) e armazenados à temperatura de 25 °C e umidade relativa de 70±5%, por 120 dias. Avaliaram-se o teor de água, a massa específica aparente, a condutividade elétrica, a porcentagem de germinação, o tempo de cocção e a classificação do feijão, a cada 30 dias. À exceção da condutividade elétrica e do tempo de cocção, as demais características foram mantidas por 120 dias no material armazenado com teores de água de 12,3% e 15,7%, em condições herméticas. No produto armazenado com 17,8%, ocorreu aumento no teor de água, condutividade elétrica e tempo de cocção, e redução na massa específica aparente e na germinação. No controle, independentemente do teor de água, o material apresentou acentuada perda de qualidade ao longo do armazenamento. Concluiu-se que é possível armazenar feijão com teores de água de 12,3% e 15,7%, com qualidade, por até 120 dias, em condições herméticas. PALAVRAS-CHAVE:Phaseolus vulgaris L., atmosfera modificada, silo bolsa, garrafa pet.

Physiological performance of wheat seeds as a function of moisture content at harvest and storage system1

“…Seeds stored with higher moisture contents may present more pronounced reductions on germination, as reported by Freitas et al (2011), in a research with bean seeds stored under hermetic conditions. According to the authors, this greater loss is due to the higher moisture content of the seeds, which maintains the respiratory rates, culminating in a higher temperature of the seed mass, inducing, besides a greater consumption of the reserves, a suitable environment for the development of fungi and insects.…”

“…Thus, the hermetic storage may conserve the seeds for a longer period of time, in comparison to the conventional storage, because it diminishes the gas exchanges between the seed mass and the external environment, thus reducing the respiratory rate, the attack of pests and, consequently, deterioration (Jonfia-Essien et al 2010). Moreover, the physical, physiological and sanitary status of seeds coming from the field may influence the quality of the storage, since degraded or deteriorated seeds, due to delay in harvest or other factors, result in a lower conservation capacity and higher quality losses over time (Deliberali et al 2010).…”

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

“…The level of oxygen within the bag drastically falls, whereas carbon dioxide increases once the product is wrapped and the bag is sealed (Hell et al, 2014;Freitas et al, 2016). Thus, this technology is based on creating storage environments harmful to pests by one of the following methods: bio-generated modified atmosphere and hermetic vacuum or gas hermetic fumigation (Freitas et al, 2011;Hell et al, 2014;Mutungi et al, 2015;Freitas et al, 2016). An advantage of the hermetic silo bags is the nonchemical alternative to postharvest quality control in terms of moisture content, specific mass, germination, and electrical conductivity, for up to 120 days (Mutungi et al, 2015;Magalhaes and de Sousa, 2020).…”

“…An advantage of the hermetic silo bags is the nonchemical alternative to postharvest quality control in terms of moisture content, specific mass, germination, and electrical conductivity, for up to 120 days (Mutungi et al, 2015;Magalhaes and de Sousa, 2020). Common beans (red beans) storage in silo bags with 17.8% RH presented higher cooking time than those stored in PET bottles or a glass recipient (closed with organza fabric; Freitas et al, 2011). Information is limited on the hermetic storage using PET silo bags, silo bags with temperature control, or even PET bottles influence in cooking culinary quality of carioca beans.…”

Hermetic storage for control of common bean weevil, Acanthoscelides obtectus (Say)

“…In Brazil, beans are normally stored in polyethylene terephthalate (PET) bottles. In addition to a lower cost, the use of recycled packaging allows farmers to securely store the product and maintain it during the off-season and/or during periods of falling prices (Freitas et al, 2011). Although hermetic packages are widely used, there is a paucity of information in the literature on the hermetic storage of the common bean in silo bags.…”