Kibar, HakanSönmez, FeritTemel, Süleyman2021-06-232021-06-2320210022-474Xhttps://doi.org/10.1016/j.jspr.2020.101761https://hdl.handle.net/20.500.12491/5125To maintain grain quality and prevent loss, effective storage systems are required. The aim of this study was to evaluate the effects of storage duration (0, 60, 120, 180, 240, 300, 360 days) and temperature (4, 10, and 25 °C) on proximate and nutritional components, and color properties of Mint Vanilla and Titicaca quinoa varieties. The results showed that the increase in storage duration and temperature leads to changes in the grain moisture, protein and ash contents, nutritional component and color properties. There was an increase in ash content at 25 °C, moisture content at 10 and 25 °C, and protein content at 4 °C in the stored grains compared with the grains on the initial of storage for Mint vailla variety. Whereas, there was an decrease in ash and protein content for all the temperature at the end of 360 days storage for Titicaca variety. Overall, there was a decrease (except Fe, Zn, Co, Ni, Cd and Pb) in the nutritional component of both quinoa varieties. L?, H° and WI values decreased, and a?, b? and C? values increased as a function of storage duration and temperature and showed some temperature-dependent degradation for both quinoa varieties.eninfo:eu-repo/semantics/closedAccessColorDurationQualityQuinoaStorageTemperatureArticle10.1016/j.jspr.2020.101761912-s2.0-85098952826Q1WOS:000632255100007Q1