Effect Of Different Storage Conditions On The Quality Stability Of Mung Bean

Using the mung bean planted in Heilongjiang province as material, we studied the change of physiology and storage quality, nutritional quality, gelatinization and texture quality, microstructure and secondary protein structure of the mung bean with different moisture content(11.2%, 13.1%, 14.9%) under different temperature(15℃, 22℃ and 30℃) and storage methods(conventional airtight, nitrogen inflator, vacuum). The results of the study are as follows:In the 180 days storage process, the germination rate had a decline trend, conductivity, fatty acid value, MDA content and chromatic aberration had a rise trend, and the decline and rise amplitudes were related to the storage condition. And the greater the moisture content, the higher the storage temperature, the greater the degree of the change. The effects of the moisture content, storage temperature and storage time on the germination rate of mung bean were significant, and the influence degree rose in sequence. The effect of the storage methods on the germination rate of mung bean was not significant. The effects of the storage time, moisture content, storage temperature and storage methods on conductivity, fatty acid value, MDA content chromatic aberration were significant, and the influence degree declined in sequence. Germination rate was negatively correlated with conductivity, the fatty acid value and MDA content, and conductivity, fatty acid value and MDA content was positively related to each other. Germination rate was significantly negative correlation with moisture content, storage temperature and storage time, and was not significant positive correlated to the storage way. Conductivity, fatty acid value, MDA content and chromatic aberration were significantly positive correlated with moisture content, storage temperature and storage time, they had not significant negative correlation with the storage way.With the increase of storage time, the protein content of mung bean had a slight upward trend, reducing sugar content increased first and then decreased, total starch content showed a decreasing trend, but changed a little, amylose content showed a tendency to increase, and under the high temperature and high moisture change degree is bigger. Nutrition indicators of mung bean are greatly influenced by storage time and storage temperature, moisture content, storage methods also had certain influence on them, but it was not significant.During the storage period, the final viscosity, peak viscosity, setback and gelatinization temperature increased, all the indexes of gelatinization properties were significant positive correlated with moisture content, storage time, storage temperature, the correlation with storage methods was not significant. Amylose content showed Positive significant correlation with all the indexes of gelatinization properties. Final viscosity, peak viscosity, setback and gelatinization temperature was significantly positive correlated to each other. The hardness increased, spring, chewiness, resilience decreased gradually. The influence of moisture content, temperature and storage time on the hardness of mung bean was significant, were positively correlated. The influence of storage methods on the hardness of mung bean was not significant, and was negatively correlated.In the process of storage, the microstructure changed obviously, the combination of starch granules and protein weakened, starch granules detached from protein matrix, the higher the storage temperature, the higher the moisture content of mung bean, the more serious the starch grains fall off. With the extension of storage time, alpha helical structure reduced, beta folding structure and beta angle structure increased, without rules curl had a decreased trend, the higher the storage temperature, the higher the water content, the change was more significant. The effect of storage methods on secondary protein structure was not significant.In the storage process, moisture content, storage temperature and storage time were the main factors which affected physiology and storage quality, nutritional quality, gelatinization and texture quality, microstructure and secondary protein structure of mung bean, controlled atmosphere with N2 and vacuum storage have certain relief on the quality changes of mung bean. Mung bean should be stored under low temperature and low moisture content. For the places that low temperature and low moisture content were restricted, we could use controlled atmosphere with N2 and vacuum storage.