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Effect of Storage Time and Conditions on the Hardness and Cooking Quality of Adzuki (Vigna angularis)

✍ Scribed by A.M. Yousif; H.C. Deeth; N.A. Caffin; A.T. Lisle

Book ID
115610686
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
140 KB
Volume
35
Category
Article
ISSN
1096-1127

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## Abstract Postharvest storage of beans (__Phaseolus vulgaris__ L.) can alter the color, texture, flavor and time required for cooking. These alterations have been associated with the β€˜hard‐to‐cook’ phenomenon (HTC) and a reduction in the quality of the grains. HTC has been linked to the genotype,