Imbibition, germination and cooking time of seeds of dry beans (Phaseolus vulgaris L.) stored in different containers

How to Cite

Jiménez, J. A., Coyne, D. P., & Saladín, F. (1989). Imbibition, germination and cooking time of seeds of dry beans (Phaseolus vulgaris L.) stored in different containers. The Journal of Agriculture of the University of Puerto Rico, 73(4), 327–338.


Deterioration of bean seed quality in storage is a problem for consumers, seed producers, and growers. Research was conducted to evaluate imbibition and germination of dry bean seed cultivars/lines stored under conditions similar to those used by small farmers in the Dominican Republic. Eight dry bean cultivars and lines were grown at three locations in the Dominican Republic. Seed samples were stored in jute bags, plastic containers, and metallic cans under uncontrolled conditions in a small wooden building with slatted shelves. Sub-samples of seeds were taken at 2, 4 and 6 months to determine changes in moisture content, imbibition and germination. Mean cooking time values were determined for seed of four cultivars which had been stored in the three types of above mentioned containers for 6 months. Seed moisture content decreased from 11 to 7% during 2 to 6 months of storage for 'Venezuela 44' and 'ICA-Pijao', respectively. Seed of 'Constanza' had the lowest imbibition value. Imbibition value differed among cultivars for seed stored in different container types. Germination of "Venezuela 44' exceeded 90%, but was only 66% for 'José Beta'. At 6 months, the germination viability of seed stored in jute bags and plastic containers was 78% and 83%, respectively, whereas seed stored in metallic containers was 92% viable. Seed of 'Venezuela 44' had shorter cooking times than seed of the other cultivars. Cooking time of seed differed among container types. Results indicate that growing location, cultivars, storage containers and duration of seed storage can affect seed quality of beans in the Dominican Republic.


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