Effects of nitrogen-modified atmosphere storage on physical, chemical and technological properties of Carioca bean

Abstract

When stored under inappropriate conditions, the carioca bean grains are affected by hardening defect accompanied by the coat colour change that occurs as a function of phenolic compounds oxidation. The aim of this study was to evaluate the effects of nitrogen-modified atmosphere storage on coat colour preservation and development of hard-to-cook defect in Carioca beans stored for 360 days. Storage in the nitrogen-modified atmosphere preserved 5.80 g kg-1 protein, 2.70 g kg-1 fat, a 9.54 coat colour difference index (ΔE*), 4.89 g kg-1 gallic acid (phenolic content), a 540-second cooking time and a hardness of 19.09 N grain-1 when compared to grain stored in the normal atmosphere (oxygen) for 360 days. Moreover, the storage in a nitrogen-modified atmosphere preserved the hydration coefficient and the electrical conductivity of carioca bean and slows the development of the HTC defect, at least for 360 days storage. This storage system also reduces the cellular stresses caused by storage in the normal atmosphere at 25°C.