To maintain grain quality and prevent loss, effective storage systems are required. The aim of this study was to evaluate the effects of storage duration (0, 60, 120, 180, 240, 300, 360 days) and temperature (4, 10, and 25 °C) on proximate and nutritional components, and color properties of Mint Vanilla and Titicaca quinoa varieties. The results showed that the increase in storage duration and temperature leads to changes in the grain moisture, protein and ash contents, nutritional component and color properties. There was an increase in ash content at 25 °C, moisture content at 10 and 25 °C, and protein content at 4 °C in the stored grains compared with the grains on the initial of storage for Mint vailla variety. Whereas, there was an decrease in ash and protein content for all the temperature at the end of 360 days storage for Titicaca variety. Overall, there was a decrease (except Fe, Zn, Co, Ni, Cd and Pb) in the nutritional component of both quinoa varieties. L∗, H° and WI values decreased, and a∗, b∗ and C∗ values increased as a function of storage duration and temperature and showed some temperature-dependent degradation for both quinoa varieties.

为了保持谷物质量并防止损失，需要有效的存储系统。这项研究的目的是评估储存时间（0、60、120、180、240、300、360天）和温度（4、10和25°C）对主要和营养成分以及颜色特性的影响薄荷香草和喀喀藜藜品种。结果表明，储存时间和温度的增加导致谷物水分，蛋白质和灰分含量，营养成分和颜色特性的变化。与初代薄荷香草品种的储藏谷物相比，储藏的谷物在25°C的灰分含量，10和25°C的水分含量以及4°C的蛋白质含量增加。而在喀喀喀尔储藏360天后，所有温度下的灰分和蛋白质含量均下降。L *，H°和WI值降低，而a *，b *和C *值随储存时间和温度的升高而增加，并且两种藜麦品种均表现出一定的温度依赖性降解。