Effect of post-harvest storage on the chemical and microstructural characteristics of the common bean (Phaseolus vulgaris L.)

Hard to cook is a textural defect that affects the nutritional quality of beans stored under adverse temperature and humidity conditions. This defect is related to intrinsic characteristics such as seed coat thickness, composition and microstructure. The aim of the present study was to evaluate the...

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Veröffentlicht in:	Food chemistry 2024-12, Vol.460 (Pt 3), p.140680, Article 140680
Hauptverfasser:	Nicolás-García, Mayra, Perucini-Avendaño, Madeleine, Perea-Flores, María de Jesús, Camacho-Díaz, Brenda Hildeliza, Dávila-Ortiz, Gloria
Format:	Artikel
Sprache:	eng
Schlagworte:	Common bean Cotyledon Hardening Microstructure Post-harvest storage Seed coat
Online-Zugang:	Volltext
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