The common bean (Phaseolus vulgaris L.) presents higher nutritional quality, however when stored in undesirable conditions, become hardened and resistant to cooking. The aim of this research was to evaluate the effect of refrigeration storage on the cooking and nutritional quality of common bean genotypes of the black (Macanudo, Guapo Brilhante and BRS Campeiro) and color (Carioca, Pérola and LH 5) group. The six genotypes were evaluated immediately after harvest time and the grains that were evaluated after six months of storage, were dried in hot-house until 13% moisture content. The grains were reserved in plastic bag and storaged in refrigeration under 0°C and at 50% of relative humidity. It was evaluated cooking quality (water absorption, normal grains, hardshell grains and cooking time), the color of grains tegument and the nutritional quality (protein, potassium, iron and zinc) were evaluated as well. The genotypes of black group (Macanudo and BRS Campeiro) keep the quality for cooking, the clarity of grains tegument and nutritional quality after six months of storage. The genotypes of the color group (Carioca, Pérola and LH 5) present darkening on the grains tegument, but the nutritional quality is not modified after six months of storage.
Phaseolus vulgaris L.; water absorption; cooking time; tegument; nutrients
