Effect of phytate and storage conditions on the development of the ‘hard-to-cook’ phenomenon in common beans

Authors

  • Cileide Maria Medeiros Coelho,

    Corresponding author
    1. Laboratório de Biologia Celular e Molecular CENA—USP, Caixa Postal 96, Av. Centenário 303, 13400-970 Piracicaba—SP, Brazil
    • Laboratório de Biologia Celular e Molecular CENA—USP, Caixa Postal 96, Av. Centenário 303, 13400-970 Piracicaba—SP, Brazil
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  • Cláudia de Mattos Bellato,

    1. Laboratório de Biologia Celular e Molecular CENA—USP, Caixa Postal 96, Av. Centenário 303, 13400-970 Piracicaba—SP, Brazil
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  • Julio Cesar Pires Santos,

    1. Universidade do Estado de Santa Catarina (UDESC), Caixa Postal 281, 88520-000 Lages, SC, Brazil
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  • Edwin Moises Marcos Ortega,

    1. Departamento de Ciências Exatas, ESALQ-USP, Av. Pádua Dias 11, Caixa Postal 9, 13418-918 Piracicaba—SP, Brazil
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  • Siu Mui Tsai

    1. Laboratório de Biologia Celular e Molecular CENA—USP, Caixa Postal 96, Av. Centenário 303, 13400-970 Piracicaba—SP, Brazil
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Abstract

Postharvest storage of beans (Phaseolus vulgaris L.) can alter the color, texture, flavor and time required for cooking. These alterations have been associated with the ‘hard-to-cook’ phenomenon (HTC) and a reduction in the quality of the grains. HTC has been linked to the genotype, environment and/or storage conditions of the grains, but very few studies have shown the interrelationship between these factors. Therefore, the objective of this study was to analyze the effect of two genotypes, Paraiso and Peruano, grown under the same phosphorus levels, on the development of HTC. These genotypes were evaluated for phytate, protein, tannin and phosphorus contents, hydration time and cooking time when stored for 45, 90 and 135 days, at 29 °C and 5 °C at a relative humidity of 75%. HTC was observed in Peruano after 135 days, which correlated with a reduction in the phytate content. Paraiso did not show HTC even though there was a reduction of tannins during the storage period. The lower storage temperature appeared to control HTC for both genotypes. Overall, the content of phytate can be an indicative factor for the cookability of fresh beans when the relationship between genotype and storage conditions has been determined. Copyright © 2007 Society of Chemical Industry

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