Abstract This study aimed to evaluate the effects of storage period (0, 2, 4, and 6 months) and temperature (15 °C, 25 °C, and 35 °C) on the germination, vigor, technological properties, starch digestion, and phenolic compound content of mung beans. The germination, vigor, protein solubility, inhibition of the ABTS radicals, and the total free and bound phenolic compound content reduced while cooking time, leached solids, and electrical conductivity increased during storage. Minor changes were observed in grains stored at 15 °C. Starch digestion was higher in stored grains than in freshly harvested beans; however, it decreased on increasing the temperature. The content of bound gallic acid, bound chlorogenic acid, free and bound ferulic acid, free and bound rutin, and free and bound quercetin contents reduced after storage. In contrast, the content of bound caffeic acid, bound vanillic acid, bound myricetin, free coumaric acid, and free catechin contents increased after storage at 15 °C. These results suggested that mung beans could be cooled at 15 °C to reduce the detrimental effects of storage and maintain the nutritional value and germination viability.

中文翻译：

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贮藏时间和温度对绿豆工艺性能、淀粉消化率和酚类化合物的影响（Vigna radiata L.）

摘要 本研究旨在评估贮藏期（0、2、4 和 6 个月）和温度（15 °C、25 °C 和 35 °C）对发芽、活力、工艺特性、淀粉消化、和绿豆酚类化合物的含量。发芽、活力、蛋白质溶解度、ABTS 自由基的抑制以及游离和结合酚类化合物的总含量降低，而烹饪时间、浸出固体和储存期间的电导率增加。在 15 °C 下储存的谷物中观察到微小的变化。储存谷物的淀粉消化率高于新鲜收获的豆类；但是，随着温度的升高而下降。结合没食子酸、结合绿原酸、游离和结合阿魏酸、游离和结合芦丁、游离和结合槲皮素含量在贮存后降低。相比之下，结合咖啡酸、结合香草酸、结合杨梅素、游离香豆酸和游离儿茶素的含量在15℃储存后增加。这些结果表明，绿豆可以在 15 °C 下冷却，以减少储存的不利影响并保持营养价值和发芽活力。