Flavonoids are a signature class of secondary metabolites formed from a relatively simple
collection of scaffolds. They are extensively decorated by chemical reactions including …

The study investigated the effect of a combination of drying techniques: convection,
microwave, and freeze-drying, on selected physical properties of the dried material (carrot) …

The common bean is an important legume valued for its protein-rich seeds and its ability to
fix nitrogen, making it a key element of crop rotation. In conventional agriculture, the …

Seed hardness trait has a profound impact on cooking time and canning quality in dry
beans. This study aims to identify the unknown genetic factors and associated molecular …

Hard to cook phenomenon results from inadequate post-harvest storage of the bean
associated with the microstructure and changes in seed color and texture. The aim of this …

Hard to cook is a textural defect that affects the nutritional quality of beans stored under
adverse temperature and humidity conditions. This defect is related to intrinsic …

Seed hardness is a critical quality trait impacting both the suitability of soybeans for
consumption and their processing. The primary objective of this study was to explore the …

The common bean (Phaseolus vulgaris L.) is the most widely grown grain legume species
that is consumed directly by humans. The crop is grown from the northern regions of Canada …

The present study aimed to analyze, through 12 morpho-agronomic traits and 18 micro
satellite loci, the genetic diversity in 17 common bean accessions from the Bean Germplasm …

Highlights•IIT allowed 10% penetration of thickness of raw bean seed coat.•The cuticle and
palisade cells were indented at 20 mN and 400 mN, respectively.•The hardness and elastic …