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Quality deterioration of winged bean during storage
Journal of Nutritional Science and Vitaminology
|April 1, 1983
Summary
Winged bean (Psophocarpus tetragonolobus) seed quality declines significantly under high temperature and humidity storage. High temperatures reduce germination, while high temperature and moisture degrade oil quality and protein extractability.
Area of Science:
- Agricultural Science
- Food Science
- Plant Physiology
Background:
- Winged bean (Psophocarpus tetragonolobus) is a valuable legume crop.
- Understanding seed quality changes during storage is crucial for maintaining viability and nutritional value.
Purpose of the Study:
- To investigate the effects of different storage conditions on winged bean seed quality.
- To identify optimal storage parameters for preserving winged bean seed viability and nutritional integrity.
Main Methods:
- Seeds were stored at various relative humidity (RH) and temperature combinations (5°C/65% RH, 37°C/35% RH, 37°C/65% RH, 37°C/85% RH).
- Quality parameters including germination capacity, extractable oil content, iodine value, acid value, TBA value, aldehyde content, and protein extractability were assessed after 3 and 5 months.
Main Results:
- High temperatures significantly decreased germination capacity.
- Storage at high temperature and high moisture led to oil deterioration, evidenced by decreased iodine value and increased acid and TBA values.
- Aldehyde content increased across all storage conditions.
- Protein extractability was substantially reduced at 37°C and 85% RH.
Conclusions:
- Storage at high temperatures and high relative humidity negatively impacts winged bean seed quality, particularly germination, oil integrity, and protein extractability.
- Optimal storage conditions are necessary to prevent significant deterioration and maintain the value of winged bean seeds.