Table 3.
Determination of colorimetry in bean varieties produced and consumed in the State of Oaxaca, Mexico.
| Varieties of Bean | L* | a* | b* | Chroma | °Hue |
|---|---|---|---|---|---|
| Blanco Alubia | 72.37 | 2.40 | 13.13 | 13.35 | 1.38 |
| Biche | 72.91 | 4.93 | 17.43 | 18.12 | 1.29 |
| Blanco Michigan | 71.66 | 2.47 | 12.61 | 12.84 | 1.37 |
| Peruano | 63.95 | 2.87 | 25.47 | 25.63 | 1.45 |
| Sangre de Toro | 30.41 | 21.37 | 3.34 | 21.63 | 0.15 |
| Bayo | 63.48 | 8.86 | 19.01 | 20.97 | 1.13 |
| Negro Bola | 25.00 | 2.22 | 0.35 | 2.47 | 0.02 |
| Negro Michigan | 25.07 | 0.93 | −0.61 | 2.13 | −0.37 |
| Bayo Bola | 60.43 | 9.08 | 23.76 | 25.45 | 1.20 |
| Flor de Mayo | 47.47 | 15.65 | 9.49 | 18.30 | 0.54 |
| Pinto Americano | 54.04 | 9.09 | 14.04 | 17.03 | 1.00 |
| Significance | *** | *** | *** | *** | ** |
| MSD | 3.50 | 1.04 | 3.94 | 3.16 | 1.24 |
Significance level: * p ≤ 0.05, ** p ≤ 0.01, *** p ≤ 0.001, NS (without significance). NOTE: Numbers in bold represent the maximum values and the underlined numbers represent the minimum values.