INFLUENCE OF PERMANENT STORAGE CONDITIONS ON THE QUALITY CHARACTERISTICS OF MUNG BEAN (VIGNA RADIATA) GRAIN

Abstract

The preservation of mung bean (Vigna radiata) grain quality during storage is a critical factor in ensuring food security and maintaining its nutritional and technological value. This study evaluated the influence of permanent storage conditions on the physical, technological, and biochemical characteristics of mung bean grain over a six-month storage period. Grain samples of six cultivars were stored under different temperature, humidity, and ventilation regimes, and changes in grain weight, bulk density, water absorption capacity, protein and starch contents, as well as enzymatic activity, were determined. The findings demonstrated that maintaining an optimal storage microclimate effectively reduced quality deterioration and preserved the nutritional and processing properties of the grain. In contrast, elevated temperature and relative humidity accelerated biochemical transformations, increased enzymatic activity, and negatively affected grain quality. Among the studied cultivars, Turon and Durdona exhibited the greatest storage stability, whereas Navruz showed the highest susceptibility to quality deterioration. The results confirm that strict control of storage temperature, moisture, and air circulation is essential for extending the storage life of mung bean grain and minimizing postharvest losses..