Kibar, HakanTemel, SüleymanYücesan, Bahtiyar Buhara2023-07-172023-07-172021Kibar, H., Temel, S., & Yücesan, B. (2021). Kinetic modeling and multivariate analysis on germination parameters of quinoa varieties: Effects of storage temperatures and durations. Journal of Stored Products Research, 94, 101880.0022-474X1879-1212http://dx.doi.org/10.1016/j.jspr.2021.101880https://hdl.handle.net/20.500.12491/11297Bolu Abant Izzet Baysal UniversityQuinoa (Chenopodium quinoa Willd.) cultivated since more than 5000 BC. Because the gluten-free and high nutritious grains have been of commercial interest over last two decades, studies have focused on mainly adaptation and commercial production. In this study, seed vigor was tested after different storage periods (60, 120, 180, 240, 300 and 360 days) and temperatures (4-, 10- and 25 degrees C) for Mint Vanilla and Titicaca varieties at the temperature-humidity-controlled environments. Seed testing and growth parameters for the grains raised from each storage conditions were recorded after 7 days of seed incubation in each treatment. It was shown that the maintenance of seed vigor can vary significantly depending on genotype selection (i.e. seed vigor was the highest for Titicaca grains), as a result of kinetic modeling and constellation plot analysis. The most effective temperature that can be used in storage for the longer durability for quinoa seeds is 4 degrees C and 10 degrees C. Seed deterioration and vigor loss were a clear patent at 25 degrees C for both quinoa varieties. As a result, the storage temperature and duration show the change of germination parameters and may be used as a reference for quinoa quality and consumption safety.eninfo:eu-repo/semantics/closedAccessChenopodium Quinoa WilldGermination TestsSeed StorageReaction KineticSalt StressLongevityArticle10.1016/j.jspr.2021.101880941112-s2.0-85115747990Q1WOS:000700591000010Q1