Abstract The aim of this study was to determine appropriate conditions of temperature and moisture during a storage period of several months in the technological, chemical, nutritional parameters and phytochemical of green lentils. For this the experimental design adopted was completely randomized in a split-split plot scheme, with three replications. In the main plot, temperatures (15, 25 and 35 °C) were allocated; in the split plot the moisture (10, 12 and 14%); and, in the split-split plot, storage times (0, 60, 120, 180, 240, 300 and 360 days). At the end of 360 days of storage, it was observed that the grains maintained appropriate quality parameters at 15 °C/10% (temperature/moisture), followed by 25 °C/10% and 25 °C/12%. The storage time was proportional to the stress suffered by the grain, because in the three longest storage times (240, 300 and 360 days) in the three moistures, was observed a higher content of simple and total phenols, tannins and anion capture action evaluated by DPPH, as well as, greater darkening and brown tint. Significant reduction in nutritional compounds such as protein and lipid was also observed with the increase in storage time at all temperatures and moisture. In this way, this research also makes a significant contribution to producers and industries, so that in practice they can have appropriate storage conditions, reducing the technological, nutritional and economic depreciation of the grain, opening the horizon for a market that still needs to be better explored.

中文翻译：

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青扁豆的工艺、化学、营养参数和植物化学的温度、水分和储存时间条件的多变量分析

摘要 本研究的目的是确定青扁豆在技术、化学、营养参数和植物化学方面在几个月的储存期内的适宜温度和湿度条件。为此，采用的实验设计在分裂-分裂图方案中完全随机化，具有三个重复。在主图中，分配了温度（15、25 和 35 °C）；在分割图中，水分（10%、12% 和 14%）；并且，在分裂分裂图中，存储时间（0、60、120、180、240、300 和 360 天）。在 360 天储存结束时，观察到谷物在 15 °C/10%（温度/湿度）、25 °C/10% 和 25 °C/12% 下保持适当的质量参数。储存时间与谷物承受的应力成正比，因为在三个最长的储存时间（240、300 天和 360 天）在三种水分中，观察到更高含量的简单和总酚、单宁和阴离子捕获作用（DPPH 评估），以及更深的颜色和棕色色调。随着在所有温度和湿度下储存时间的增加，还观察到营养化合物（例如蛋白质和脂质）的显着减少。通过这种方式，这项研究也对生产者和工业做出了重大贡献，使他们在实践中可以拥有适当的储存条件，减少粮食的技术、营养和经济折旧，为仍然需要发展的市场打开了视野。更好地探索。更深的颜色和棕色色调。随着在所有温度和湿度下储存时间的增加，还观察到营养化合物（例如蛋白质和脂质）的显着减少。通过这种方式，这项研究也对生产者和工业做出了重大贡献，使他们在实践中可以拥有适当的储存条件，减少粮食的技术、营养和经济折旧，为仍然需要发展的市场打开了视野。更好地探索。更深的颜色和棕色色调。随着在所有温度和湿度下储存时间的增加，还观察到营养化合物（例如蛋白质和脂质）的显着减少。通过这种方式，这项研究也对生产者和工业做出了重大贡献，使他们在实践中可以拥有适当的储存条件，减少粮食的技术、营养和经济折旧，为仍然需要发展的市场打开了视野。更好地探索。