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Article

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

Journal of the science of food and agriculture - 1 Aug 2020

Bassett Amber, Dolan Kirk D, Cichy Karen

Abstract excerpt

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...

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PMID: 32338379
DOI: 10.1002/jsfa.10444

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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