EFFECTS OF STORAGE CONDITIONS IN SENSORY CHARACTERISTICS OF “MACASSAR” BEAN Vigna unquiculata (L) WALP

Abstract

Samples of bean, variety "maeassar" were stored in zine silos in Serra Ta- (IPA) and in jute bags in werehouse from CAGEP (Recife) under diferent elimatie eonditions during six months. Storage effects were carried out for 150 days and involved sensorial evaluation. sensory Sensory analylis showed no preferenee for either type bean stored, at 5% level, therefore a small tendency in accepting the culture IPA was observed. The .cooking properties were accepted until 120 days for both type of storage. the data obtained, it can be concluded that zinc silos preserved the bean qualities.