Effect of Storage in Frozen Soil on the Quality of Adzuki Beans [Vigna angularis (Willd.) Ohwi et H. Ohashi], Soybean [Glycine max (L.) Merr.], Red Kidney Beans [Phaseolus vulgaris L.], and Buckwheat [Fagopyrum esculentum Moench]

Shuo FENG^{1, 2}, Shan WU^{1, 2} and Michiyuki KOJIMA^1,

¹Department of Food Production Science, Obihiro University of Agriculture and Veterinary Medicine, Inada-machi, Obihiro, Hokkaido, Japan

²United Graduate School of Agricultural Sciences, Iwate University, Ueda, Morioka, Iwate, Japan

Cite this paper:
Shuo FENG, Shan WU and Michiyuki KOJIMA. Effect of Storage in Frozen Soil on the Quality of Adzuki Beans [Vigna angularis (Willd.) Ohwi et H. Ohashi], Soybean [Glycine max (L.) Merr.], Red Kidney Beans [Phaseolus vulgaris L.], and Buckwheat [Fagopyrum esculentum Moench]. Journal of Food and Nutrition Research. 2015; 3(4):252-258. doi: 10.12691/jfnr-3-4-4

Abstract

Ice and snow, which are important components of Earth’s climate system, maintain high humidity and low temperature, and hence can be used to preserve the quality of agricultural products. The purpose of this study was to investigate how the quality of adzuki beans, soybean, red kidney beans, and buckwheat was affected after storage in frozen soil for 15 months. Storage of the grains in frozen soil, in a sealed polyethylene bag, helped in controlling humidity and maintaining a low temperature during the storage period, thus suppressing the increase in the fatty acid values and thiobarbituric acid reactive substances. The fatty acid value was not the sole criterion for evaluating the quality when the moisture content of the grains was too low. Moisture contents of 12.5–13.5%, 9–11.5%, 11–13%, and <14%, combined with low-temperature conditions, were best suited for storing adzuki beans, soybean, red kidney beans, and buckwheat, respectively. Hence, storage of Hokkaido’s main agricultural products in frozen soil, in a sealed polyethylene bag, is expected to have promising applications in the storage industry.

Keywords:
bean buckwheat storage frozen soil moisture content fatty acid value thiobarbituric acid reactive substances

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Tsuchiya, F., Ishibashi, K., Ryokai, K., and Yoshida, H. Studies on effects of the system on artificial permafrost facilities using heat pipes and abilities of storage for vegetables and rice. Proc. Cold Region Technol. Conf., 10, 619-626 (in Japanese) 1994.
[2]	Rani, P.R., Chelladurai, V., Jayas, D.S., White, N.D.G., and Kavitha-Abirami, C.V. Storage studies on pinto beans under different moisture contents and temperature regimes. J. Stored Prod. Res., 52, 78-85. 2013.
[3]	Wallace, H.A.H., Sholberg, P.L., Sinha, R.N., and Muir, W.E. Biological, physical and chemical changes in stored wheat. Mycopathologia, 82, 65-72.
[4]	Laffargue, A., De Kochko, A., and Dussert, S. (2007). Development of solid-phase extraction and methylation procedures to analyse free fatty acids in lipid-rich seeds. Plant Physiol. Biochem., 45, 250-257. 1983.
[5]	Rendón, M.Y., Garcia Salva, T.D.J., and Bragagnolo, N. Impact of chemical changes on the sensory characteristics of coffee beans during storage. Food Chem., 147, 279-286. 2014.
[6]	Gill, S. S. and Tuteja, N. Reactive oxygen species and antioxidant machinery in abiotic stress tolerance in crop plants. Plant Physiol. Biochem., 48, 909-930.
[7]	Mackersie, B. D., Crowe, J. H., and Crowe, L. M. (1989). Free fatty acid effects on leakage, phase properties and fusion of fully hydrated model membranes. Biochim. Biophys. Acta., 982, 156-160. 2010.
[8]	Borém, F. M., Marques, E. R., and Alves, E. Ultrastructural analysis of drying damage in parchment Arabica coffee endosperm cells. Biosys. Engg., 99, 62-66. 2008.
[9]	Holscher, W. and Steinhart, H. (1995). Aroma compounds in green coffee. In “Food Flavors: Generation, Analysis and Process Influence,” ed. by G. Charalambous. Elsevier Science, Amsterdam, PP. 785-803. 2008
[10]	Jin, G. F., Li, C. H., Xiang, Y., Zhang, J. H., and Ma, M. H. Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing. Food Chem., 141, 2751-2756. 2013.
[11]	Maqsood, S. and Benjakul, S.Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage. Food Chem., 124, 459-467. 2011.
[12]	White, N. D. G., Hulasare, R. B., and Jayas, D. S. Effects of storage conditions on quality loss of hull-less and hulled oats and barley. Can. J. Plant Sci., 79, 475-482. 1999.
[13]	Sathya, G., Jayas, D.S., and White, N.D.G.. Safe storage guidelines for rye. Can. Biosys. Engg., 50, 31-38. 2008.
[14]	Sathya, G., Jayas, D.S., and White, N.D.G.. Safe storage guidelines for canola as the seeds slowly dry. Can. Biosys. Engg., 51, 329-338. 2009.
[15]	Seyhan, F., Tijskens, L.M.M., and Evranuz, O. Modelling temperature and pH dependence of lipase and peroxidase activity in Turkish hazelnuts. J. Food Engg., 52, 387-395, 2002.
[16]	Ohtsubo, K., Yanase, H., and Ishima, T. Colorimetric determination of fat acidity of rices: Relation between quality change of rice during storage and fat acidity determined by improved Duncombe method. Rep. Natl. Food Res. Inst., 51, 59-65 (in Japanese). 1987.
[17]	Duncombe, W.G. The colorimetric micro-determination of long-chain fatty acids. Biochem. J., 88, 7-10. 1962.
[18]	Kosugi, H., Kojima, T., and Kikugawa, K.. Thiobarbituric acid-reactive substances from peroxidized lipids. Lipids, 24, 873-881. 1989.
[19]	Kong, F., Chang, S.K.C., Liu Z., and Wilson, L.A. Changes of soybean quality during storage as related to soymilk and tofu making. J. Food Sci., 73, 134-144. 2008.
[20]	Christensen, C.M. and Kaufmann, H.H. “Grain storage: The role of fungi in quality loss.” University of Minnesota, Minneapolis, MN. 1969.
[21]	Nithya, U., Chelladurai, V., Jayas, D.S., and White, N.D.G. Safe storage guidelines for durum wheat. J. Stored Prod. Res., 47, 328-333. 2011
[22]	Toci, A. T., Neto, V. J. M. F., Torres, A. G., and Farah, A. Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee. LWT - Food Sci. Technol., 50, 581-590. 2013.
[23]	Kauth, P. J and Biber, P. D. Moisture content, temperature, and relative humidity influence seed storage and subsequent survival and germination of Vallisneria americana seeds. Aquatic Botany, 120, 297-303. 2014.
[24]	Duman, A. D. Storage of red chili pepper under hermetically sealed or vacuum conditions for preservation of its quality and prevention of mycotoxin occurrence. J. Stored Prod. Res., 46, 155-160. 2010.
[25]	Wenjiao. F., Yongkui, Z., Yunchuan, C., Junxiu, S., and Yuwen, Y. TBARS predictive models of pork sausages stored at different temperatures. Meat Sci., 96, 1-4. 2014.
[26]	Mendes, R., Pestana, C., and Goncalves, A.. The effects of soluble gas stabilisation on the quality of packed sardine fillets (Sardina pilchardus) stored in air, VP and MAP. Int. J. Food Sci. Technol., 43, 2000-2009. 2008.
[27]	Weinberg, Z. G., Yan, Y., Chen, Y., Finkelman, S., Ashbell, G., and Navarro, S. The effect of moisture level on high-moisture maize (Zea mays L.) under hermetic storage conditions—in vitro studies. J. Stored Prod. Res., 44, 136-144. 2008.