Characteristics of bean varieties that determine the preservation of the commercial and culinary qualities of pods after low-temperature processing. Key factors include the morphological structure of the pod and the duration of the technical maturity phase.
In the reference
290
varieties
crop Common bean,
where this is mentioned in the description.
Suitability for freezing is determined by the absence of coarse fibers and a parchment layer in the pod valves, which is critical for maintaining the delicate texture of the product. Raw material harvested at the technical maturity stage is considered optimal, as long as the seed size does not exceed that of a wheat grain and the pod remains smooth and fleshy.
The most important breeding traits are a prolonged technical maturity phase, which allows for avoiding rapid seed coarsening, and the ability of tissues to retain color intensity after blanching. Blanching is necessary to inactivate enzymes such as peroxidase and polyphenol oxidase, which prevent color loss and the development of off-flavors during frozen storage.
Varieties of Common bean mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.