Storage-induced changes in soybean seeds: Germination, nutritional value, and bioactive compounds

The quality attributes of soybean seeds (Glycine max L.) depend on factors such as genetics, environmental conditions, and the storage techniques used. The quality changes as phenolic acid, flavonoid, mineral composition, color and germination properties of soybean seeds stored at different temperatures (10, 15, 20 and 25 °C) for 360 days were investigated. Soybean seeds, renowned for their nutritional value, are significantly impacted by storage conditions which affect their viability and quality. Seed moisture content varied significantly with storage duration (SD) and temperature (ST), and their interaction (SD × ST), showing fluctuations from 5.43% to 13.1%. Germination parameters were notably impacted by SD and the SD × ST interaction, but less so by ST alone. The highest germination percent was observed at 180 days and 15 °C, while the lowest germination speed occurred at 360 days and 25 °C. Gallic acid levels generally increased over time, while catechin and quercetin concentrations decreased with prolonged storage and higher temperatures. The study's results underscore the critical role of storage conditions in maintaining soybean seed quality. Optimal storage practices, particularly maintaining controlled temperatures and minimizing storage duration, are essential for preserving the seeds' nutritional and germination properties. Considering all the examined parameters, it can be said that 10 and 15 °C temperatures are more suitable for preserving quality properties.