Variability of Nutritional, Antioxidant, and Textural Traits of a Collection of Snap Beans of Different Colors

A set of 54 snap bean lines grown under organic farming was characterized for different traits: pod color, cross-section shape, section width (PSW), protein content (PC), and sugar (S). After cooking, the were analyzed firmness color parameters (CIE-L*, a*, b*). The grouped based on shape into eight groups, significant differences observed among groups all traits investigated. In particular, yellow pods harder than other beans less sweet due to negative correlation between content. Fourteen selected with contrasting belonging investigated their phenolic composition antioxidant activity (TEAC) before after domestic cooking. general decrease only vanillic acid, quercetin, apigenin-8-C-glucoside. Quercetin-3-O-rutinoside kaempferol-3-O-rutinoside detected in samples highest values SBP042 line both raw cooked samples. Antioxidant decreased cooking (average 39%), but purple SBP053 showed lowest no loss (3.1%). results reported this study could be useful design specific varieties markets purposes.