A storage trial of two varieties of

A storage trial of two varieties of adzuki (Vigna angularis), Bloodwood and Erimo, produced in Australia, was conducted to
determine the effect of various combinations of temperature, humidity and length of storage on bean quality. The beans were stored
for up to 6mo under the following conditions: temperature (10, 20 and 30 1C), relative humidity (RH) (40 and 65%). Storage of
adzuki at elevated temperature (30 1C) and low relative humidity (40%) resulted in the greatest loss of bean moisture, increase in
hydration times and decrease in bean cooking quality, i.e. increased hardness of cooked beans. The best storage conditions for the
preservation of adzuki quality were 10 1C and 65% RH.