Biochemical changes and postharvest losses of ascorbic acid in some lablab baen (lablab purpureus l.) cultivars as affected by pod maturity stage, storage and cooking method

Abstract

Abstract : The biochemical changes and postharvest losses of four cultivars of lablab bean (Lablab purpureus L.) such as IPSA Seam-1, IPSA Seam-2, IPSA Seam- 3 and IPSA Seam-4 were analysed. The dry matter (10.81 %) and protein (2.05 % FW) contents were significantly higher in IPSA Seam-1 than IPSA Seam-2. The maximum reducing sugar (1.78 %) content was recorded from IPSA Seam-1 and the minimum in IPSA Seam-2 and 4. The maximum ascorbic acid (8.09 mg/100 g) and the carotene contents (595.55 g/100 g) were found in IPSA Seam-4, which was also moderately rich in protein and dry matter. Dry matter, total sugar and carotene contents of lablan bean were increased during pod maturity while the protein content decreased. Reducing sugar and ascorbic acid contents were higher at 15 days compared to 10 and 20-day after anthesis. Postharvest losses of ascorbic acid were increased with the increment of the storage life. Ascorbic acid losses were 15-61 % during 2 - 6-day storage period. Cooking losses of ascorbic acid ranged from 21.47 to 52.77 % among the four cultivars. The present results revealed that the cultivars IPSA Seam-1 and 4 were superior to IPSA Seam 2 and 3 in respect of nutritive value and postharvest losses.