Influencia del almacenamiento a temperatura y humedad relativa altas sobre la calidad de garbanzo (C icer arietinum L.) Influence of storage at high temperature and high relative humidity on seed quality of chickpea ( Cicer arietinum L.)
Restricted accessResearch articleFirst published online December, 2000
Influencia del almacenamiento a temperatura y humedad relativa altas sobre la calidad de garbanzo (C icer arietinum L.) Influence of storage at high temperature and high relative humidity on seed quality of chickpea ( Cicer arietinum L.)
The effect of storage simulating tropical conditions (33-35°C, RH = 75%, 160 days) on seed quality of three chickpea (Cicer arietinum L) varieties for human consumption (Surutato 77, Mocorito 88, and Blanco Sinaloa 92) was studied. Storage induced the hard to cook (HTC) condition in all samples. For all samples, the Hunter L value decreased (p < 0.05) and the total difference in color (AE) increased (p < 0.05) during storage, meaning a loss of color lightness and development of darkening. Accelerated storage caused a significant decrease (p < 0.05) in the water absorption capacity (WAC) and cooking time (CT) of whole seed, cotyledons and seed coat for all samples,; these changes were more pronounced for the Blanco Sinaloa variety. Furthermore, storage produced significant (p < 0.05) decreases in the seed coat tannin content of the three materials; this parameter increased (11 < 0.05) in cotyledons. In all samples, the levels of phytic acid in cotyledons decreased (y < 0.05) with the seed hardness. Hardening of chickpea seeds caused a decrease (y < 0.05) in the in vitro protein digestibility of all varieties. These results allow us to suggest that both cotyledons and seed coat play a significant role in the process of chickpea hardening. Blanco Sinaloa 92 and Mocorito 88 might be classified as varieties with high and low proneness, respectively, to develop the HTC condition.
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