EFFECT OF SOME TREATMENTS ON THE QUALITY AND LOWRING COOKING TIME OF BROAD BEAN (Vicia faba) | ||||
| Journal of Sustainable Agricultural Sciences | ||||
| Article 3, Volume 42, Issue 2, June 2016, Page 45-54 PDF (520.65 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jsas.2016.2864 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| This study was carried out to evaluate the effect of different treatments onthe hardening procedures as well as to improve the quality of broad bean orhorse bean (Vicia faba L.). Two broad bean or horse bean (Vicia faba L)varieties were seeded in Sakha Agricultural Research Station, A.R.C for 2014season. Three hardening procedures were used {soaking in acetate buffer,pH4.1 at 37°C for 5 h; storage at 37°C 100% relative humidity (RH) for 28days and storage at 31-33°C 76% RH for 120 days} to have seeds in a hardto-cook (HTC) state. The adverse effects of HTC conditions were practicallyeliminated by soaking seeds in salt solutions (1% NaC1 + 0.75% NaHCO3;and 0.75% NaHCO 3) instead of only water. Ultra structural changes ofcotyledon cells from fresh, HTC and softened seeds were observed. Resultsof this study may be used for the development of a technological procedure toutilize properly HTC beans generated by un-efficient storage systems. | ||||
| Keywords | ||||
| Treatment; Quality; Lowering cooking; broad bean | ||||
|
Statistics Article View: 213 PDF Download: 328 |
||||
