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Source: Bradford et al. (2018).

Three factors – moisture content of seeds, storage temperature, and equilibrium relative humidity (RH) – are the most important determinants of grains quality, as shown in ssss1 (Bradford et al. 2018), including legumes (Sangeetha and Mohan 2020). Storage life of grains increases exponentially as the equilibrium RH humidity and temperature decrease (Bradford et al. 2018). Besides microbial and insects‐induced quality deterioration, the specific quality changes attributed to storage are associated with flavor (mustiness, sour/bitter), discoloration (browning, darkening), and “hard‐to‐cook” (HTC) defects (reduced imbibition, longer cooking time). It is well documented that under adverse storage conditions, storage defects such as “bin burn,” “hard‐shell” and HTC phenomena occur, resulting in a significant loss of bean quality and economic value (Paredes‐Lopez et al. 1989; Siqueira et al. 2018; Chu et al. 2020).

The improved utilization of dry beans can be maximized through a detailed understanding of the impact and control of postharvest handling, storage, and packaging. The overall final bean quality is directly associated with the control of critical physical, chemical, and biochemical processes during production and postharvest handling and storage (Uebersax and Siddiq 2012).