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Pulses such as chickpea (Cicer arietinum L.), lentil (Lens culinaris Med), kidney bean (Phaseolus vulgaris L.), pea (Pisum satinum L.) and cowpea (Vigna unguiculata L. Walp) are a cheap and critical source of plant-based protein and consumed in large quantities in Turkey. 772 thousand hectares of the total sown area in Turkey is utilized for pulses. Turkey had produced 1.2 thousand tons pulses in 2012. Generally, post-harvest losses in pulses (20 – 25 %) mostly are aroused from transportation and storage pest of food in the world. Over the centuries, efforts have been made to control storage losses and maintain the quality of foods. Food irradiation is an effective post-harvest technology as alternative to fumigation for reducing stored product losses. Our study was conceived to evaluate, using High Performance Liquid Chromatography (HPLC), the effects of combined gamma irradiation (0.25, 0.50 and 1.0 kGy) and storage time on chickpea, kidney bean and green lentil. Total carotenoids, B vitamins (riboflavin and thiamine), oligosaccharides (raffinose and stachyose) and sensory properties were analyzed after the irradiation in 0, 6 and 12 months at during the storage time. The differences bound up in irradiation dose are significant in total carotene results on green lentil samples. The results indicated that non-significant losses in thiamine and riboflavin concentrations for the analyzed samples at three different irradiation dose In contrast, storage time affected significantly (p |
