Abstract
Abstract Seed of Phaseolus vulgaris L. cv. California Light Red Kidney was stored at 1, 12, and 24°C and 30 and 80% relative humidity for 1 year. The higher temperatures accelerated darkening of seed coat color. High relative humidity at 24° resulted in the darkest colored beans, a complete loss of germination, a 4-fold increase in fat acidity and a nearly 2-fold increase in the time required to cook until tender when compared with beans stored at 1° and 30% relative humidity. Beans stored at 1° and 30% relative humidity very nearly retained their original color, germination percentage, and fat acidity in addition to retainment of their cooking time requirements. Ultraviolet and cool-white light also darkened beans in storage, but in contrast to the darkening caused by high humidity and temperature, light promoted darkening was not associated with loss in quality factors.
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