Development of safe storage guidelines for kabuli chickpeas (Cicer arietinum.L)
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Date
2022-01-13
Authors
Malhotra, Sheena
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Abstract
Safe storage guidelines are key to avoid the spoilage of any crop and the subsequent economic losses that occur during storage. The guidelines assist farmers to schedule appropriate post-harvest measures and ensures quality during storage is maintained during storage of agricultural commodities. The present research work is aimed at developing safe storage guidelines for Kabuli chickpeas. The storage variables taken into consideration were storage temperature, relative humidity, and storage time. The chickpeas were stored at three temperatures (10, 20, and 30℃) and moisture contents of 9, 11, 13, and 15% in the relative humidity (RH) range of ~55 to 95% for 16 weeks. The relative humidity was maintained by four salt solutions (Mg (NO3)2), NaNO2, NaCl, KNO3,). The quality index for the stored crop was germination, change in moisture content, fatty acid value (FAV), visible mold, and protein analysis.
Statistically, all the storage variables (RH, storage period, and storage temperature) showed a significant effect (α=0.05) on seed germination, initial moisture content, and FAV. The mould appeared after the 5th week of storage in the samples stored at 30 ℃ with high initial moisture content (15%). There was no significant change in the protein content of the chickpeas over the period of storage. Based on germination loss, it was concluded that chickpeas are safe to store at 10 and 20 ℃ at lower moisture contents of 9, 11, and 13%. Seed quality and viability during long-term storage can be maintained by storing chickpeas at temperatures below 20 ℃.
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Keywords
Chickpea, Safe storage guidelines, Moisture content, Temperature, Relative humidity