Caracterización del garbanzo verde (Cicer arietinum L.) y tecnologías poscosecha para mantener su calidad

the objectives of this investigation were to characterize the quality components of the chickpea fruit, to describe the anatomy of the pod, and to study postharvest technology for increasing the shelf life of the fruits. green chickpeas cv. 'blanco sinaloa' were harvested; proximate analysis, minerals, ph, acidity and total soluble solids were separately analyzed in both pods and seeds. histological evaluations were done on pods at 0, 6 and 12 days. four lots of fruits were treated, each with 1) 0.5 μl·l-1 and 2) 1.0 μl·l-1 of 1-methylcyclopropene (1-mcp), 3) sprayed water at 65 °c, and 4) control. samples were stored for 12 days at 10 °c using pet containers. evaluations of weight loss, color, and respiration rate were done every 3 days. chickpea seed and pod showed a good nutritional profile based on the protein, fiber, calcium, potassium, and iron content. also, in both tissues ph = 6.0 was observed. the cell anatomy of the pod showed a well structured cuticle at day 0, which remained compacted through the storage; also, a change in cells from the parenchyma towards sclerenchyma was observed, indicating cell aging. the 1-mcp treatments significantly decreased weight loss and metabolic activity of chickpeas as compared to control samples; however, none of the treatments showed a significant effect on green color retention.