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The objective of this study was to evaluate the use of carnauba-based wax to preserve the quality of bean grains. Three lots of beans of 25 kg each were used. The first remained without carnauba wax (treatment 0), the second with carnauba wax diluted with water in a 1:1 proportion (treatment 1), and carnauba wax without dilution (treatment 2). Sensory analysis, color, cooking time, absorption capacity, and insect-plague infestation were performed during 8 months of storage. Carnauba wax does not compromise the sensorial quality and color of the beans. Thus, it can be used without interfering with the products acceptance by the consumer. Carnauba wax did not prevent the hard-to-cook damage, which the consumer associates with a longer period of cooking time. Moreover, it was not efficient in controlling the infestation of Acanthoscelides obtectus insects. The water absorption by beans was influenced by wax application, storage period, and hydration temperature. [ABSTRACT FROM AUTHOR]