Influência do período e das condições de armazenamento de feijão no tempo de cocção

Abstract

The use of appropriate storage techniques preserve the nutritional and technological quality of grain. The objective of this study was to evaluate the effects of storage conditions and storage periods in bean cooking time character. The composition of treatments were five storage periods (0; 45; 90; 180 and 360 days) in four storage conditions (1: packing of polythene in cold chamber; 2: packing of polythene in environment temperature; 3: paper packing in cold chamber; 4: paper packing in environment temperature), for two genotypes (BRS Supremo and Pérola). The experiment was conducted in a randomized block design, as a factorial (5 x 4 x 2) arrangement, with four replications. The cooking time was determined to each experimental unit. The results were submitted to variance analysis by the F test. The variance analysis showed significance to triple interaction between genotypes, storage conditions and storage period (G x C x A). The cooking time was the same during the evaluated period, when bean grains ware stored in cold chamber, independently of storage conditions. When bean grains ware stored at environment temperature, the cooking time increases along the period; however, the rhythm of increase in cooking time is smaller when the grains are stored in hermetic conditions.