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Mathematical and physical investigations of the ‘Hard-To-Cook’ defect in Ontario white beans (Phaseolus vulgaris, cv. Oac Rico)

Richardson, J. Craig.

Thesis of M.Sc., University of Guelph, Canada, 1990, 212 pages

1990

บทคัดย่อ

MATHEMATICAL AND PHYSICAL INVESTIGATIONS OF THE "HARD-TO-COOK" DEFECT IN ONTARIO WHITE BEANS (PHASEOLUS VULGARIS, CV. OAC RICO).

Postharvest hardening of pulses has been associated with increased economic and nutritional losses.  The objectives of this research were to examine hardening changes during controlled and uncontrolled storage, assess the relationship between membrane fluidity (MF) and hardening and to develop mathematical and kinetic models that may help in predicting shelf life and assist in the optimization of storage conditions.  For these purposes Ontario white beans (Phaseolus vulgaris, cv.  OAC Rico) were studied under various controlled and uncontrolled storage conditions over a period of 12 months.

 Beans stored at high temperature (T, 30circC), high relative humidity (RH, 83%) and moderate T (21circC), high RH developed the hard-to-cook (HTC) defect.  Beans stored at low T (15circC) or RH's below 55% did not harden.  Colour changes in dry, soaked and cooked beans were visually evident after three months and this darkening appeared to be associated with diffusion controlled browning reactions.  (Abstract shortened by UMI.).