Thermal disinfestation treatments are relatively easy to apply, leave no chemical residues and may have some fungicidal activity. However, temperature and time combinations required to kill insect pests may meet or exceed those that reduce the viability of seeds, nutrients content, shelf life or technological characteristics. The aim of this study was to investigate the effect of thermal treatments (different temperature and time combinations) on physical and biological characteristics of bean, chickpea and lentil. Seed samples of common bean, chickpea and lentil were treated at low (12, 24 or 48 h at −18 °C) or high (30, 60 or 90 min at 60 °C) temperature. Seed germination, mean germination time, physical characteristics: solids loss, electrolytes leached and firmness after cooking, were determined. The use of thermal treatments for disinfesting seeds of bean, chickpea and lentil represent a physical technique of pest control that can be harmless for seeds destined for crop production (especially for organic farming) or to be stored in germplasm banks. Moreover, thermal treatments can be applied also to grain legumes used as food by humans, with no significant effect on lentils and with a reduction of cooking time for chickpeas. Beans should be treated only with cold treatments and for no more than 24 h.

Miceli, A., Miceli, C. (2012). Effect of thermal treatments on vitality and physical characteristics of bean, chickpea and lentil. JOURNAL OF STORED PRODUCTS RESEARCH, 51, 86-91 [http://dx.doi.org/10.1016/j.jspr.2012.08.001].

Effect of thermal treatments on vitality and physical characteristics of bean, chickpea and lentil

MICELI, Alessandro;MICELI, Claudia
2012-01-01

Abstract

Thermal disinfestation treatments are relatively easy to apply, leave no chemical residues and may have some fungicidal activity. However, temperature and time combinations required to kill insect pests may meet or exceed those that reduce the viability of seeds, nutrients content, shelf life or technological characteristics. The aim of this study was to investigate the effect of thermal treatments (different temperature and time combinations) on physical and biological characteristics of bean, chickpea and lentil. Seed samples of common bean, chickpea and lentil were treated at low (12, 24 or 48 h at −18 °C) or high (30, 60 or 90 min at 60 °C) temperature. Seed germination, mean germination time, physical characteristics: solids loss, electrolytes leached and firmness after cooking, were determined. The use of thermal treatments for disinfesting seeds of bean, chickpea and lentil represent a physical technique of pest control that can be harmless for seeds destined for crop production (especially for organic farming) or to be stored in germplasm banks. Moreover, thermal treatments can be applied also to grain legumes used as food by humans, with no significant effect on lentils and with a reduction of cooking time for chickpeas. Beans should be treated only with cold treatments and for no more than 24 h.
Settore AGR/04 - Orticoltura E Floricoltura
Miceli, A., Miceli, C. (2012). Effect of thermal treatments on vitality and physical characteristics of bean, chickpea and lentil. JOURNAL OF STORED PRODUCTS RESEARCH, 51, 86-91 [http://dx.doi.org/10.1016/j.jspr.2012.08.001].
File in questo prodotto:
File Dimensione Formato  
2012 Effect of thermal treatments on vitality and physical characteristics of bean, chickpea and lentil.pdf

Solo gestori archvio

Dimensione 320 kB
Formato Adobe PDF
320 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/78848
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 14
  • ???jsp.display-item.citation.isi??? 12
social impact