INVESTIGATIONS ON BIOCHEMICAL CHANGES DURING ACCELERATED AGEING OF GROUNDNUT (Arachis hypogaea, L .)
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Date
1990-02-21
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MAHATMA PHULE AGRICULTURALUNIVERSITY RAHUR1. DIST-Ahmednagar (Maharashtra State, India)
Abstract
The present i n v e s t i g a t i o n s were undertaken to study the i n f l u e n c e of a c c e l e r a t e d ageing of groundnut kernels on the changes i n p r o t e i n s , sugars and o i l of groundnut kernels and t o explore the p o s s i b i l i t y of using these data to p r e d i c t the s h e l f - l i f e of groundnut d u r i n g l o n g - t e rm storage at ambient t e m p e r a t u r e . The groundnut kernels (Cv.3L-24 and SB-Xl) of f r e s h l y harvested oroduce uere d r i e d at 45°C f o r 8 hours toabout 5 percent moisture and s t o r e d in c l o t h bags at 25°, 35°and 45 C up to 60 days, in separate i n c u b a t o r s . The samples uere analysed a f t e r every 10 days for d i f f e r e n t chemical parameters. The r e s u l t s are compared u i t h the data obtained i n e a r l i e r experiment on l o n g - t e rm storage of groundnut at ambient temperature using same v a r i e t i e s grown at same l o c a t i o n s . The storage of groundnut kernels at 25°C up to 60 days d i d not cause any s i g n i f i c a n t changes i n v a r i o u s chemical parameters. However, storage o f kernels at 35°C and 45°C caused a s i g n i f i c a n t decrease in moisture content u i t h an C o n t d . . . ABSTRACT CONTD... apparent increase in protein and o i l contents. There was s i q n i f i c a n t increase in free amino acids, acid value, peroxide value, saponification value, reducing sugars due to storage of kernels at higher temperatures. The r e s u l t s indicated that both h y d r o l y t i c and oxidative chances in storaqe p r o t e i n s , o i l and carbohydrates can be induced to occure at faster rate by holdinq the kernels at higher temperatures. The values obtained for moisture, protein, o i l free amino acids and acid value during accelerated ageing at 45 C for 30 to40 days are very close to the values obtained for these parameter from the kernels stored for 12 months at ambient temperature (Appendix I ) , These findings indicate that the s h e l f - l i f e of groundnut kernels can be predicted by conducting a short duration experiment of accelerated ageing. Additional experiments are e s s e n t i a l to standardise precise ageing conditions for each groundnut v a r i e t y to predict i t s s h e l f - l i f e during long-term s t o r a g e .
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sowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeas