Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach.

During adverse postharvest storage of Red haricot beans, the inositol phosphate content, particularly InsP, decreased significantly, along with a significant increase in InsP. Using a texture-based classification approach, the InsP content in cotyledons was shown an indicator for the extent of hard-to-cook (HTC) development during bean aging. This textural defect development was predominated by storage-induced InsP degradation, rather than phytate interconversions during soaking.