Effect of storage time and conditions on the hardness and cooking quality of adzuki (Vigna angularis)

Abstract

A storage trial of two varieties of adzuki (Vigna angularis), Bloodwood and Erimo, produced in Australia, was conducted to determine the effect of various combinations of temperature, humidity and length of storage on bean quality. The beans were stored for up to 6 mo under the following conditions: temperature (10, 20 and 30°C), relative humidity (RH) (40 and 65%). Storage of adzuki at elevated temperature (30°C) and low relative humidity (40%) resulted in the greatest loss of bean moisture, increase in hydration times and decrease in bean cooking quality, i.e. increased hardness of cooked beans. The best storage conditions for the preservation of adzuki quality were 10°C and 65% RH. © 2002 Elsevier Science Ltd. All rights reserved.