Legume Science最新文献

{"title":"Potential of indigenous legume fodder tree and shrubs to animal feed and mitigation of methane emission in the semi-humid condition of southern Ethiopia","authors":"Getachew Abraham,&nbsp;Yisehak Kechero,&nbsp;Dereje Andualem","doi":"10.1002/leg3.200","DOIUrl":"10.1002/leg3.200","url":null,"abstract":"<p>The study was conducted to investigate the in vitro gas production characteristics and methane (CH4) emission potential of indigenous legume fodder trees and shrubs (ILFTS). The most predominant 11 ILFTS species were selected, and leaves and fruit/pod samples were collected, oven dried, and ground. The potential leaf biomass yield (PBY), dry matter (DM), ether extract, digestible crude protein, carbohydrate (CHO), acid detergent lignin, ash, total phenol, condensed tannin, gross energy, digestible energy, metabolizable energy (ME), gas production characteristics, CH4 emissions, organic matter digestibility (OMD), and short-chain fatty acids (SCFA) were determined. ANOVA and independent <i>t</i> test were used to examine variation among species in plants nature and between fruits and pods within agroecosystems, respectively. Correlation analysis was used to determine relationships among parameters. The study indicated that only DM and CHO showed substantial variation in nutritional quality parameters among trees, shrubs, and fruit/pods in the lowlands. Fruits/pods and trees displayed significant differences in gas production characteristics in the lowlands, unlike shrubs, which had non-substantial variations. Moreover, the PBY, CH4 emission, OMD, and ME of ILFTS revealed substantial variation (<i>P</i> &lt; .05) with species and among trees, shrubs, and fruits/pods in both agroecosystems. Besides, CH4 production showed a positive significant correlation with gas volume and (b) substantiating the effect of rate and degree of fiber fermentation on CH4 emission. It was discovered that there was a positive significant correlation between the 6 and 24 h incubation period, (c) which substantiated the need for optimal microbial density and substrate for high rate constant gas production of b (c). In conclusion, ILFTS produce considerable biomass rich in nutrients but vary in the degradability of CHO with plant nature, species, and forage origin. This elicits differences in gas production characteristics and CH4 emission with in vitro fermentation, resulting in differences in the corresponding OMD, ME, and SCFA values.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.200","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45847327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reproductive potential of the black bean aphid (Aphis fabae Scop.) on a range of faba bean (Vicia faba L.) accessions","authors":"Henrik Skovgård,&nbsp;Frederick L. Stoddard","doi":"10.1002/leg3.199","DOIUrl":"10.1002/leg3.199","url":null,"abstract":"<p>The black bean aphid is one of the main insect pests of faba bean, leading to yield losses in many countries. The aphid inflicts damage to faba bean through direct phloem feeding and indirectly by transmission of several viruses. Sources of genetic resistance or tolerance to the aphid have been hard to identify and to use in breeding because of the high environmental variability of the attack, the weak and partial nature of the resistance when found, and the low repeatability of experiments. A range of molecular genotyping tools is now available for identifying the genes underlying key traits in faba bean. Hence, we screened the responses of eight inbred lines (Columbo, Albus, Closed-flower, Diana, Hedin/2, Icarus, ILB938/2, and Mélodie/2) of faba bean, derived from commercial cultivars and experimental germplasm, to aphid infestation in controlled (no-choice-test) and field (preference test) conditions. In the controlled environment, aphid performance was assessed by measuring fecundity and determining the intrinsic rate of natural increase (<i>r</i>_m). In the field experiment, population growth was examined on Columbo, Closed-flower, Hedin/2, and ILB938/2 during June and July. Each week, 10 plants in each plot, randomly chosen at the start, were screened for aphid colonization and number of plants attacked. For each plant, an index number was given reflecting the severity of aphid presence. Our results demonstrate a clear conformity between the results obtained from the indoor pot experiments and the field experiments. In both experiments, ILB938/2 showed partial resistance with significantly lower fecundity, <i>r</i>_m, and field infestation when compared with the known susceptible line Columbo. The consistently strong performance of ILB938/2 against the black bean aphid suggests that it carries a factor or factors rendering it unconducive to aphid landing, feeding, and/or reproduction. Further investigation into the resistance mechanisms of ILB938/2 is planned.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.199","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47120781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kidney bean: Protein's treasure trove and creates avenues for a healthy lifestyle","authors":"Dekka Srenuja,&nbsp;Vincent Hema,&nbsp;Maria Tito Anand,&nbsp;Rangarajan Jagan Mohan,&nbsp;Rajagopal Vidyalakshmi","doi":"10.1002/leg3.193","DOIUrl":"10.1002/leg3.193","url":null,"abstract":"<p>Kidney beans (KBs) are a nutrient-dense and inexpensive legume crop that plays a crucial role in ensuring food security and is consumed globally. They are a treasure trove of nearly 20–30% protein, called vicilin or phaseolin, and these beans are also fair sources of vitamins, minerals, antioxidants, and bioactive compounds. These protein compounds have significant potential as plant-based protein sources, owing to their functional properties and nutritional benefits. The current article provides an enthralling insight into the nutritional profile, constraints on its usage, production, and other basic details of KB. It highlighted the processing technology of the kidney bean protein isolates (KBPIs), and an in-depth discussion was done on the KBPI's structural and functional traits to explore their potential, which is helpful in the formulation of novel foods and beverages. In the present scenario, KBPI in large-scale industrial applications is skimpy; hence, the present article provides the applications of KB proteins in foods and edible films, which could be beneficial in the futuristic world. The current article opens up new avenues for investigating the utilization of KBs and their proteins in research and development (R&amp;D) and manufacturing. This approach encourages further exploration of KB and their proteins in R&amp;D, manufacturing, and commercialization. Such efforts have the potential to add significant value to KBs, promote healthy lifestyles among consumers, and boost the economy. Overall, the article presents a compelling case for expanding the utilization of KB in various applications, highlighting the possibilities for innovation and Legume Science development in this area.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.193","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49153604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional significance, value-added applications, and consumer perceptions of food legumes: A review","authors":"Nicole S. Affrifah,&nbsp;Mark A. Uebersax,&nbsp;Samir Amin","doi":"10.1002/leg3.192","DOIUrl":"10.1002/leg3.192","url":null,"abstract":"<p>Legume crops are widely grown worldwide and a primary source of proteins across many least developed countries. These food crops are inherently produced in environmentally sustainable manner and are also an economical source of plant-based proteins versus animal-based proteins. The nutrient composition of legumes is very rich, that is, high content of protein, fiber, and bioactive compounds and relatively lower carbohydrates than cereal crops. Although food legumes are a staple in more than 70 countries mostly in Asian, African, and South American regions, the per capita consumption in the Western countries continues to be low in spite of legumes' demonstrated health benefits. However, emerging consumer trends and preferences toward heathy foods, animal protein alternatives, and environmental concerns can enhance the consumption of legume-based foods. The functional attributes of legume ingredients (e.g., thickening, water-holding index, gelation, emulsification, and foaming capacity) make legumes suitable for replacing proteins from other sources. The development and marketing of legume-based ingredients for use in various value-added food applications have been increasing. The value-added use of pulse protein isolates and concentrates is expanding fast with substantial use as meat extenders/replacers and meat analogs, milk substitutes, and gluten-free applications. To increase the utilization of legumes, including legume-based foods, it is important to focus on research and development efforts that promote “easy-to-cook”/prepare foods for consumers, who often avoid legumes due to long cooking times. Addressing this aspect of convenience is particularly critical in developed countries due to the busy lifestyles of consumers and potentially increase legume consumption.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.192","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41849920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biochemical composition, bioactivity, processing, and food applications of winged bean (Psophocarpus tetragonolobus): A review","authors":"Rejaul Hoque Bepary,&nbsp;Arnab Roy,&nbsp;Khanin Pathak,&nbsp;Sankar Chandra Deka","doi":"10.1002/leg3.187","DOIUrl":"10.1002/leg3.187","url":null,"abstract":"<p>The winged bean, <i>Psophocarpus tetragonolobus</i> (L.) D.C., is called the four-angled bean or Goa bean, which is an underutilized, non-conventional, and multipurpose tropical legume cultivated in Southeast Asia and Papua New Guinea. The objective of this article was to reveal a comprehensive view on the nutritional properties, biochemical compositions, health benefits, processing, and food applications of winged beans. The average moisture, carbohydrate, protein, fat, crude fiber, and ash content of 138 genotypes of winged bean seeds were found as 9.09 ± 1.73%, 26.81 ± 6.88%, 34.98 ± 4.63%, 18.01 ± 2.27%, 10.24 ± 5.49%, and 4.16 ± 0.41%, respectively. Leaves of winged beans are good sources of vitamins such as vitamin C (14.5–128 mg/100 g), thiamine, riboflavin, niacin, vitamin B₆, folate, vitamin A (5240–20,800 IU), and vitamin E. The seed of winged beans is rich in calcium, iron, phosphorus, zinc, and copper. The anti-nutritional factors, namely, trypsin inhibitor, chymotrypsin inhibitor, phytic acid, saponin, tannin, oxalate, and flatulence saccharides of winged bean, were reported to be in the range of 40–99.5 TIU/mg of protein, 86.4–109.6 CIU/mg of protein, 4.09%–9.96%, 0.6%, 0.77%–0.97%, 0.5%, and 0.04%–0.18%, respectively. This bean can prevent diabetes, cancer, and asthma, boost immunity, and promote women's and men's reproductive health. Winged are transformed into consumable form by processing methods such as soaking, cooking, sprouting, fermentation, roasting, and so forth. This bean is processed into traditional products (curries, soup, pickles, etc.) and contemporary products (milk, tofu, tempeh, etc.). Future research should focus on promoting its utilization as an alternative to soybeans toward meeting global food and nutritional security.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.187","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44461602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Market chain analysis of chickpea in Northwest Ethiopia","authors":"Chernet Worku,&nbsp;Mulat Mengistu,&nbsp;Sosina Bezie","doi":"10.1002/leg3.191","DOIUrl":"10.1002/leg3.191","url":null,"abstract":"<p>The purpose of the paper is to explain the organization, behaviours and output of smallholder farmers of chickpea market and to analyse the structure–conduct–performance (S-C-P) of chickpea in the study area. The study was supported by a recent empirical study and used primary and secondary data from 122 respondents, as well as published and unpublished documents, to better understand how market structure and seller behaviour affect market performance. The study was conducted using the S-C-P model analytical approach. Weak oligopoly dominates the chickpea market in the research area (concentrated in the hands of few traders). The goal of the study was to fill the knowledge gap that existed on the topic, contribute to a proper understanding of the difficulties and enhance market development strategies for the benefit of producers, traders and other market participants. According to the research of the market structure, the district market has an oligopolistic market structure with a concentration ratio of 43.35%. In addition, the market is restricted by entry-level obstacles such as a lack of funding, licensing requirements, the issue of constant supply and a lack of prior expertise in chickpea trading activities. The oligopolistic market structure has also led to chickpea market behaviours that is distinguished by a market strategy where the traders have the upper hand in determining the chickpea price. The study focuses on raising farmers' educational levels, enhancing extension and finance services, building transportation facilities to provide producers more negotiating leverage and accessing improved production techniques as a way to choose the best marketing outlet. Government agencies and relevant parties must step in to address the issues by disseminating current market data on the chickpea industry, enhancing market connectivity and supplying the market with their goods at competitive prices.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.191","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45091268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional quality of Onobrychis viciifolia (Scop.) seeds: A potentially novel perennial pulse crop for human use","authors":"Evan B. Craine,&nbsp;Muhammet Şakiroğlu,&nbsp;Tessa E. Peters,&nbsp;Spencer Barriball,&nbsp;Brandon Schlautman","doi":"10.1002/leg3.189","DOIUrl":"10.1002/leg3.189","url":null,"abstract":"<p><i>Onobrychis viciifolia</i> (hereafter sainfoin) is an autotetraploid (2<i>n</i> = 4<i>x</i> = 28), allogamous insect-pollinated perennial legume originating from the Caucasus that has historically been cultivated as a forage. As a perennial legume, sainfoin has the potential to improve the sustainability of agriculture and food systems in multiple ways. Sainfoin can provide continuous living cover and biological nitrogen fixation to enhance soil fertility and health. It can also provide ecosystem services as a resource for pollinators and wildlife in addition to nitrogen fixation. Building on this history of valuable uses, The Land Institute is developing sainfoin as a pulse crop for human use. With the goal of supporting human diets with a sustainable, perennial protein source and nutrient-dense crop, this innovation requires a thorough understanding of the chemical composition of sainfoin seeds to ensure safety and potential nutritional quality. Using seeds from commercial sainfoin varieties developed for forage production, grown by commercial sainfoin seed growers in the western United States, this study evaluates seed composition as part of an ongoing investigation into sainfoin's potential as a novel pulse. We found crude protein content (38.78%) comparable with soybean and lupine, fat content (6.96%) comparable with lupine and chickpea, and starch (7.1%) and dietary fiber content (48.96%) comparable with lupine. Phytic acid content was higher than pulses (1790.89 mg). Ash (3.81%), iron (64.14 ppm), and zinc contents (61.63 ppm) were in the higher end of the range for pulses. This study indicates that sainfoin could become a novel, nutrient-dense crop for human nutrition. Future studies are required to further characterize seed composition and safety and demonstrate how common legume processing techniques may influence nutritional quality.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.189","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47486950","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sorghum–mung bean combination snacks: Effect of extrusion temperature and moisture on chemical, functional, and nutritional characteristics","authors":"Jashandeep Kaur,&nbsp;Baljit Singh,&nbsp;Arashdeep Singh","doi":"10.1002/leg3.186","DOIUrl":"10.1002/leg3.186","url":null,"abstract":"<p>Nine samples were formulated using whole sorghum–mung bean (70:30) at variable extrusion conditions: barrel temperature (130–170°C) and feed moisture (14–18%), and their effect on properties of snacks was examined. The results revealed that the elevation in temperature and moisture increased the antioxidant activity (ferric-reducing antioxidant power and 2,2-DiPhenyl-2-Picryl hydrazyl hydrate) and total phenolic content. This could be attributed to that the release of bound phenolics is accelerated by the extrusion treatment. However, higher temperature and lower moisture improved the functional properties such as expansion ratio, in vitro protein digestibility, overall acceptability, and expected glycemic index (50–51) of the snacks. A positive correlation was seen among slowly digestible starch and expected glycemic index of the snacks, water solubility index, and expansion ratio. A strong positive correlation was observed among total phenolic content and antioxidant activity. Higher barrel temperature (170°C) and a lower feed moisture (14%) were found to be the best combination to produce nutritious sorghum–mung bean-based snacks. Moreover, the snacks were found to be highly likeable among the sensory panel, which proves its commercialization properties.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.186","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46850104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour","authors":"Anusha Pokharel,&nbsp;Anish Dangal,&nbsp;Sunita Karki,&nbsp;Sujata Lamichhane,&nbsp;Prekshya Timsina,&nbsp;Anamika Bohara","doi":"10.1002/leg3.181","DOIUrl":"10.1002/leg3.181","url":null,"abstract":"<p>This study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico-chemical and sensory properties of the prepared biscuit containing oats and soy flour. Six formulations of biscuit were designed using a design expert, prepared with soy flour, wheat flour, and oats flour. Autoclaved and germination followed by roasted soy flour were used differently with wheat and oats flour to prepare six samples of biscuit each. The soy flour was varied from 5% to 20% and oats flour from 5% to 15%, respectively. Raw soybean had tannin content of 500 mgTAE kg⁻¹ and phytic acid content of 13,280 μg kg⁻¹. Tannin content of autoclaved, germinated, and germination followed by roasted soybean was reduced by 22%, 38%, and 52%, respectively. The phytic acid content of soybean autoclaved, germinated, and germination followed by roasted was reduced by 30.6%, 46.8%, and 59.3% respectively. Sample D was found to be the best (<i>p</i> &lt; 0.05) of the two superior samples (i.e., D and D′). The best product had 1.6% moisture, 23.2% crude protein, 25.2% crude fat, 1.3% total ash, 5.6% crude fiber, 44.8% carbohydrate, 120 μg kg⁻¹ phytic acid, and 50 mgTAE kg⁻¹ tannin content. The biscuit prepared from germination followed by roasted soybean flour had less anti-nutritional factor compared with biscuit prepared from autoclaved soybean flour. Thus, in a composite flour, flour prepared after processing of soybean can be used to prepare nutritious and consumer appealing biscuit, with significant reduction in the quantity of anti-nutritional factors.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.181","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46297152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of hermetic bags with polyethylene-lined polypropylene bags for prolonged storage of faba bean (Vicia faba L.) seeds in Ethiopia","authors":"Astawus Esatu Seifu,&nbsp;Karta Kaske Kalsa,&nbsp;Hasen Seid Aweke,&nbsp;Girma Debele Dibaba","doi":"10.1002/leg3.190","DOIUrl":"10.1002/leg3.190","url":null,"abstract":"<p>Poor storage facilities expose seeds to deterioration, resulting in low seed quality under a prolonged storage time. We compared the performance of five bag types: Two hermetic bags (Super GrainPro bag [SGB] and Purdue Improved Crop Storage bag [PICS]), with three non-hermetic bags (woven polypropylene bag lined with polyethylene [WPP lined with PE], polypropylene bags [PP], and jute bags) for the storage of faba bean seeds for 24 months. Faba bean seed quality was assessed under ambient conditions after 0, 6, 12, 18, and 24 months of storage. Parameters investigated include seed moisture content, thousand seed weight, germination percentages, vigor index I and II, speed of germination, percentage of insect-damaged seed, and insect counts. Results indicated that there was a significant (<i>P</i> ≤ 0.01) interaction of bag types and duration for all tested parameters. Hermetic bags and WPP lined with PE maintained germination percentage above 90% during 12 months of storage. The vigor index remained above 1600 mg% for hermetic bags and WPP lined with PE during 12 months of storage. However, non-hermetic bags exhibited a rapid drop in vigor index beginning from 6 months of storage. Hermetic bags and WPP lined with PE allowed minimal insect breeding and hence decreased the seed damage caused by insects. The present results demonstrated that in addition to the PICS bags and SGB, the WPP lined with PE can be used for short-period storage for up to 12 months without incurring a significant loss of seed quality. Hence, we recommend the introduction of WPP lined with PE as faba bean seed storage technique under conditions where hermetic bags are inaccessible to resource-poor farmers.</p>","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.190","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48530461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}