Reduced retort processing time improves canning quality of fast-cooking dry beans (Phaseolus vulgaris L.)

Authors: BASSETT, AMBER - Michigan State University; DOLAN, KIRK - Michigan State University; Cichy, Karen

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/27/2020
Publication Date: 5/19/2020
Citation: Bassett, A.N., Dolan, K., Cichy, K.A. 2020. Reduced retort processing time improves canning quality of fast-cooking dry beans (Phaseolus vulgaris L.). Journal of the Science of Food and Agriculture. 100:3995-4004. https://doi.org/10.1002/jsfa.10444.
DOI: https://doi.org/10.1002/jsfa.10444

Interpretive Summary: Dry beans often require long cooking times in boiling water to become palatable. Some bean varieties cook faster than others. While fast cooking time may be of value to consumers cooking dry beans at home it is unclear if bean canners will benefit from the use of fast cooking bean varieties in their processing. The goal of this study was to characterize the relationship between cooking time and canning quality in dry beans and whether reducing processing time could improve canning quality of fast-cooking genotypes. A set of 20 yellow bean lines including a fast and slow cooking parental line, and 18 derived progeny were processed into cans at five different retort times. While fast-cooking beans exhibited lower canning quality, reduced retort processing time allowed them to meet quality standards while still maintaining food safety. By accounting for cooking time as a component of canning quality, breeders can develop varieties that are convenient and cost efficient to prepare for both consumers and the canning industry.

Technical Abstract: BACKGROUND: While it is generally accepted that fast-cooking germplasm benefits consumers, benefits to the canning industry have not been established. Genotypes with good canning quality withstand the canning process while remaining intact with good appearance, but canning protocols used by breeders typically involve long processing times that may overcook some genotypes. The goal of this study was to identify whether cooking time influences canning quality in dry beans and whether reducing processing time could improve canning quality of fast-cooking genotypes. RESULTS: A set of 20 yellow bean genotypes including Ervilha, PI527538, and 18 derived recombinant inbred lines were selected for their varied cooking times. By comparing the genotypes processed across 5 retort times, differences in canning quality were identified. All genotypes performed better when processed for less time than the standard 45 mins, but canning quality was highest at 10 mins for fast and medium cooking genotypes and 15 mins for slow cooking genotypes. Cooking time was correlated positively with texture and intactness and negatively with washed-drained weights, indicating that slower cooking beans have higher canning quality. Color changed with retort processing such that longer times produced darker beans with more red and yellow. CONCLUSIONS: While fast-cooking beans exhibited lower canning quality, reduced retort processing time allowed them to meet quality standards while still maintaining food safety. By accounting for cooking time as a component of canning quality, breeders can develop varieties that are convenient and cost efficient to prepare for both consumers and the canning industry.