Infra-Red Pre-Treatment of Faba Bean Seeds for Minimization of Anti-Nutritional Factors and Safe Storage in Different Types of Hermetic Bags

Abstract

The purpose of the current study was to test and assess the impact of treating faba bean seeds with infrared radiation before storing in various kinds of hermetic bags on the quality of seeds during storage. The infra-red pre-heat treatment was conducted under five different levels of radiation intensity, (0.973, 1.033, 1.093, 1.127 and 1.161 kW/m2), and five different levels of exposure time (120, 180, 240, 300 and 360 sec). The storage experiments were conducted under two different types of plastic hermetic bags (Type-1) 150 micron without anti-fungi substance, while (Type-2) 120 micron with anti-fungi. The traditional Burlap bags were examined as a control treatment. The non-heated and pre-heated seeds were stored for a period of 8 months .The evaluation bases of seeds after pre-heat treatment included the change in seeds moisture content, seeds bulk temperature, trypsin inhibitor activity and fungal colony count. However the measurements of storage experiments included seeds moisture content, bulk temperature, Co2 concentration, trypsin inhibitor activity, protein content, fungal and insect count. According to the study results, an infrared pre-heating faba bean seed for 240 seconds at a radiation intensity of 1.161 kW/m2 and storing in plastic hermetic bags treated with anti-fungi (Type-2) is advised for safe storage and preservation of quality.