Common bean genotypes less susceptible to changes in physical grain quality as a function of the growing season and cold storage

Abstract

Selecting common bean genotypes that are less susceptible to the loss of physical grain quality during the post-harvest period is important for food and nutritional security. This study aimed to assess the physical grain quality of common bean genotypes and to select those less prone to changes in these traits as a function of the growing season and cold storage period. Seven black and four carioca common bean genotypes were evaluated over four cold storage periods (0, 60, 120, and 180 days) and two growing seasons (2020 rainy and 2021 dry seasons). Physical grain quality was determined based on moisture, mass of 100 grains, color (L∗, a∗, and b∗values), water absorption, percentage of normal grains, and cooking time. Genetic variability was absent only for moisture content in both commercial classes and for percentage of normal grains in carioca grains. The genotypes exhibited variable responses in physical grain quality traits according to the growing season and storage time. The genotypes least susceptible to quality changes across the two growing seasons are: Fepagro Triunfo, IPR Urutau, and Pérola (mass of 100 grains ≥25 g); LEC 03–16 (very light-colored grains and shortest cooking time); CHP 12 355-02 (highest water absorption and percentage of normal grains); and IPR Urutau (ranked second for shortest cooking time). The genotypes BRS Intrépido, CHP 12 355-02, Fepagro Triunfo, IPR Urutau, and LP 09–180 are less prone to changes in cooking time over 180 days of cold storage.