Table 2 Si concentration, color parameters (L*: lightness, a*: redness, b*: yellowness, h°: hue angle, C: saturation) and bioaccessibility (only for cooked material) in raw, boiled and steamed pods (harvested on 41 DAT) of soilless green bean subjected or non-subjected to Si-enriched nutrient solution (‘Biofortified’ and ‘Unbiofortified’, respectively).
Si concentration (mg Si ∙ kg−1 DW) | L* | a* | b* | h° | C | Bioaccessibility% | ||
|---|---|---|---|---|---|---|---|---|
Si Biofortification | Unbiofortified | 1127.3 | 40.1 | −10.9 | 24.4 | 113.1 | 26.9 | 7.6 |
Biofortified | 2972.4 | 39.7 | −10.6 | 24.6 | 112.3 | 27.0 | 25.1 | |
Cooking | Raw | 1854.7 | 45.6 a | −16.9 a | 29.6 a | 119.8 a | 34.1 a | — |
Boiling | 2144.4 | 37.3 b | −9.3 b | 22.3 b | 112.7 b | 24.2 b | 15.7 | |
Steaming | 2150.4 | 36.8 b | −6.0 c | 21.7 b | 105.6 c | 22.5 c | 16.9 | |
Significance 1 | ||||||||
Si Biofortification | *** | ns | ns | ns | ns | ns | *** | |
Cooking | ns | *** | *** | *** | *** | *** | ns | |
Si Biofortification * Cooking | ns | ns | ns | ns | ns | ns | ns | |
