Ultraviolet irradiation helps increase shelf life of faba bean seed during storage

Plants are an important source of nutrition for the human body. Their composition including important vitamins and other micronutrients make them an essential part of a balanced diet.

Plant-based diets are a part of various cultures due to the diversity in the foods originating from plants. One of the many reasons is the ability to store plant-based foods for a longer time. The ease of accessibility is another factor.

Pulses have become the primary food in Egypt. The convenience of storing and using them contributes to their high demand. They are also an important source of protein for the human body. The difference in price and storage conditions makes them accessible to all kinds of people from all areas of life. Among pulses, legumes are considered the poor man’s meat. The unique properties make it an easy source of nutrition worldwide. Increasing its supply can reduce the problem of the food supply. Hence it is important to secure any risk of loss during its farming and storage process.

The Faba Bean is the most cultivated type of legumes. The cultivation of faba bean seeds is met with the problem of reduced shelf life during its storage of 9 months. Improving any risks during its cultivation is very important for the food supply in Egypt. Egypt is one of the biggest consumers of cereals. Increasing shelf life and yield of the faba bean is the primary goal of researchers on this issue.

Abd El-Rahman Abd El-Raouf Ahmed and his team conducted experiments to study the effects of Ultraviolet irradiation of faba bean seeds. The study took place in 2017/2018 seasons. The experiments were conducted in Giza Governorate at Agricultural Engineering Research Institute.

The ultraviolet irradiation exposure was studied at 30, 60, and 90 minutes of the experiments. The research ensured the prevention of harmful effects of irradiation on faba bean seeds. The researchers concluded that irradiation exposure reduced the moisture content of the seeds during the storage period. Reducing the moisture content leads to an increase in shelf life. They published their findings in the Asian Journal of Plant Sciences.