Productive properties of Buckwheat and influence of storage on functional state of grains

Abstract

To evaluate the quality change of the stored buckwheat grain, the artificial ageing treatment was applied to accelerate these processes. The biological, physical and chemical properties of the grains were examined. For this study, a field experiment was set up in Topola on a smonica-type land, according to a randomized block system in three replications, with a plot size of 120 m2 during the production year 2022. This year was marked by unfavourable conditions for buckwheat production, which affected the average yield, which was 1.86 t ha-1. After three months of storage, grain germination was reduced by 6.6%, 1000 grain weight by 0.81%, grain length by 0.37%, width by 0.22% and thickness by 0.59%. The examined parameters of chemical properties decreased during the storage time, except the ash content, the value of which increased by 30%. Moisture content was reduced from 10.21% to 9.09%, protein from 12.1 to 11.46%, and lipid from 3.09 to 2.78%. The pH value decreased from 6.74 to 6.63, and the total alcoholic acidity from 1.35 to 1.18. The results of this research on the storage of buckwheat grains can be used in the development of new, improved varieties, as well as processors who use this raw material for their products.

Keywords

• buckwheat
• storage
• grain yield
• functional properties
• quality