Abstract
ABSTRACTCommon bean (Phaseolus vulgaris) seeds from two cultivars were grown in four different locations. After harvest, these seeds were stored at 32°C, 75% relative humidity, for 120 days. It is well known that unwanted effects in seeds (e.g., hard‐to‐cook) may be generated under these conditions. Water content and water activity (aw) were determined throughout this storage period. In general, increases of these parameters followed similar patterns for all samples. Experimental observations in all seeds were well described by a single equation. Prediction of water content and aw by this equation may be useful for quality optimization of stored beans.
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