Abstract
Kinetics of color changes of beans (Phaseolus vulgaris) were investigated using sensory evaluation and objective colorimetric measurements during storage at elevated temperatures (25°–45°C). Whiteness parameter appeared to be accurately correlated to sensory evaluation data. It was found that browning depended strongly on the storage temperature and on the initial moisture content. An Arrhenius relationship was used to describe the effect of the temperature on the loss of quality. Both parameters indicated that the shelf life of beans may be extended by decreasing the initial moisture content of beans and by controlling storage conditions.
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