Qualidade de feijão preto (Phaseolus vulgaris) : efeitos das condições de secagem e do tempo de armazenamento

Abstract

Preserving the quality of bean grains not only ensures their exceptional flavor and texture, but also boosts market value, highlighting the importance of marketing based on quality as a competitive differentiator. This work seeks to analyze how drying conditions and storage time impact the quality of black beans after harvest. Three drying temperatures were evaluated, 40º; 50º and 60º C, and the effects over 210 days of storage, with initial and latent evaluations. The effects of temperature and time were diagnosed on aspects of physical, physiological and sanitary quality of grains, through the 1,000 grain weight, size, shape, germination, accelerated aging and incidence of fungi and bacteria. It was found that the drying temperature, but mainly the storage time, has a direct influence on the physical, physiological and sanitary quality of bean grains. The physiological quality of the grains reduces with storage time regardless of the drying temperature, just as the incidence of fungi reduces the longer the storage period, largely due to the grain's humidity conditions.