Tender broad beans have a short post-harvest life, since they are harvested immature. Since it is a small scale crop, there are no facilities specifically prepared for them. Tender broad beans are favoured, like any highly perishable product, by fast decreases of the temperature. This cooling process must be done as soon after the harvesting as possible. At environmental temperature, broad beans are kept for about 4 days, whereas in store rooms they may last between 1-3 weeks.

In cold storage rooms, broad beans are subject to modified atmosphere; the temperature is usually between 0-1ºC and between 85-95% of relative humidity. They are not subject to controlled atmosphere since its effect is hardly appreciable.

During transport, the container temperature must be around 0ºC; relative humidity must be between 95-100%. The need of air renovation is very low and the use of modified atmosphere in this product is not needed.

During storage, broad beans may undergo several alterations and diseases that may diminish their trade or even destroy the stored produce.

These infections are usually carried from the field.

Rot: It is caused by the fungus Rhizoctonia solani. The infection takes place in the field, giving rise to brown-coloured spots of irregular shape. The growth of this fungus is favoured by high temperatures and humidity.

Gray rot: Caused by the fungus Botrytis cinerea. A hairy grey spot or mould grows in the pod.

Soft rot: the agent that causes this alteration is the bacterium Erwina, that damages the surface of the pod.