Long-term storage affects on the phenolic, mineral, color and cooking traits of chickpea seed
This study was carried out to investigate the changes in some phenolic, mineral, color and cooking traits of chickpea seeds stored at different temperatures (5, 10, 15 and 20 °C) and duration (0–540 days). Significant variations in the investigated traits were found statistically before and after st...
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| Published in: | Journal of stored products research 2023-05, Vol.102, p.102122, Article 102122 |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | eng |
| Subjects: | |
| Online Access: | Get full text |
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| Summary: | This study was carried out to investigate the changes in some phenolic, mineral, color and cooking traits of chickpea seeds stored at different temperatures (5, 10, 15 and 20 °C) and duration (0–540 days). Significant variations in the investigated traits were found statistically before and after storage. The investigation revealed that gallic acid, protocatechuic acid, syringic acid, p-coumaric acid, chlorogenic acid, ferulic acid, quercetin, protein, phosphorus, magnesium, calcium, iron, zinc, manganese, and copper concentrations reduced at the end of the storage. Significant fluctuations in seed moisture content were observed depending on storage temperature and duration. Storage duration affected all color parameters except L* value, but storage interaction only influenced the a* value. According to correlation analysis, cooking time significantly correlated with hydration capacity and hydration index increased at the end of the storage. The eigenvalues of the first three principal components explained 80% and 75.1% of cumulative variances of mineral composition and cooking traits, respectively. In the biplot analysis, the Ca, Zn, Cu and Mg vectors revealed a high positive correlation with each other. The results of this study clearly revealed that 5 or 10 °C low storage temperature and 300-day storage period were the most suitable to maintain the quality of chickpea seeds. These findings could assist in providing information for the seed industry in maintaining nutritional composition for indication of storability and quality of chickpea seed, which in turn benefit the postharvest decisions for storage, distribution, and marketing.
•Phenolics and mineral concentrations reduced while cooking time increased at the end of the storage.•Low seed moisture content occurred at 20 °C.•The pH content increased at the end of the storage duration.•The L* value was not affected by the storage temperature and duration, and the a* value was not affected by the storage temperature.•The most suitable storage temperature is 5 or 10 °C, and a storage period of 300 days is recommended. |
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| ISSN: | 0022-474X 1879-1212 |