(P09-011-24) Impact of Storage on Popping Performance of Wyoming-Grown Peruvian Popping Beans

Objectives: 1) Evaluate the impact of 4 different storage methods [dry storage, refrigerator, home freezer, ultra-low temperature freezer] on available popping bean lines grown in Wyoming, and 2) compare differences in popping characteristics between room temperature beans and stored temperature beans.

Methods: Popping beans from line CO 49957 harvested in September to October of 2019, 2021, and 2022 were popped at baseline, then held in dry storage in unsealed paper bags. In fall 2022, beans were separated in sealed storage bags using four methods [dry storage, home refrigerator, home freezer, and ultra-low temperature (ULT) freezer (-80 ^OC)] until popping evaluation in fall 2023. The popping percentage was evaluated by roasting ten bean seeds in an iron skillet with 5 mL of canola oil using medium heat on a gas stove. Bean average weight, initial and final temperature, and time to finish roasting were also recorded. The experiment was repeated ten times for each storage method. The popping percentage was compared using ANOVA.

Results: The baseline popping percentage was 88% for 2022 beans. No significant differences in popping percentage of 2021 CO 49957 were identified between dry storage (92%), home refrigerator (94%), home freezer (94%), and ULT freezer (96%). Dry storage beans from 2019 CO 49957 had a popping percentage of 53%, significantly different from home freezer storage (29% [p = .009]) but not significantly different compared to home refrigerator (38%) and ULT freezer (38%) storages. Popping characteristics did not differ significantly between beans popped at storage temperature vs beans allowed to warm to room temperature before popping.

Conclusions: No storage method provided significant benefits in preserving popping characteristics over the cheap and convenient dry storage method. Producers, retailers, and consumers will be able to store popping beans in dry storage for at least two years and retain the popping performance, which is crucial in making a good snack.

Funding Sources: This project was supported by funds from the USDA AMS, Specialty Crop Block Grant Program and the Wyoming Department of Agriculture and by USDA-ARS Hatch project, and Multistate Bean Breeding project.