Evaluation of the shelf-life of vegetable-type soybean pods
The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the pods were blanched and threshed, and the immature gre...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2012-08-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400015 |
| _version_ | 1818021526423732224 |
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| author | Andréia Cristina Santana Mercedes Concórdia Carrão-Panizzi José Marcos Gontijo Mandarino Rodrigo Santos Leite Josemeyre Bonifácio da Silva Elza Iouko Ida |
| author_facet | Andréia Cristina Santana Mercedes Concórdia Carrão-Panizzi José Marcos Gontijo Mandarino Rodrigo Santos Leite Josemeyre Bonifácio da Silva Elza Iouko Ida |
| author_sort | Andréia Cristina Santana |
| collection | DOAJ |
| description | The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7ºC. There was no difference in the lipid content after the storage at 30 and 7ºC for 9 d. The starch and sucrose contents decreased after the first day of storage at 30ºC. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7ºC. The green color of the pods that was an indication of the quality that was maintained when stored at 7ºC during 3 d. To preserve the quality of vegetable-type soybean, pods should be stored at 30ºC and consumed within 24 h or stored at 7ºC for up to 3 d of storage. |
| first_indexed | 2024-04-14T08:19:23Z |
| format | Article |
| id | doaj.art-6dfe1a6fe2a84c55b684a169f5eec561 |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-04-14T08:19:23Z |
| publishDate | 2012-08-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-6dfe1a6fe2a84c55b684a169f5eec5612022-12-22T02:04:16ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242012-08-0155459159510.1590/S1516-89132012000400015Evaluation of the shelf-life of vegetable-type soybean podsAndréia Cristina SantanaMercedes Concórdia Carrão-PanizziJosé Marcos Gontijo MandarinoRodrigo Santos LeiteJosemeyre Bonifácio da SilvaElza Iouko IdaThe shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7ºC. There was no difference in the lipid content after the storage at 30 and 7ºC for 9 d. The starch and sucrose contents decreased after the first day of storage at 30ºC. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7ºC. The green color of the pods that was an indication of the quality that was maintained when stored at 7ºC during 3 d. To preserve the quality of vegetable-type soybean, pods should be stored at 30ºC and consumed within 24 h or stored at 7ºC for up to 3 d of storage.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400015vegetable-type soybeansucrosestarchtrypsin inhibitorcolor |
| spellingShingle | Andréia Cristina Santana Mercedes Concórdia Carrão-Panizzi José Marcos Gontijo Mandarino Rodrigo Santos Leite Josemeyre Bonifácio da Silva Elza Iouko Ida Evaluation of the shelf-life of vegetable-type soybean pods Brazilian Archives of Biology and Technology vegetable-type soybean sucrose starch trypsin inhibitor color |
| title | Evaluation of the shelf-life of vegetable-type soybean pods |
| title_full | Evaluation of the shelf-life of vegetable-type soybean pods |
| title_fullStr | Evaluation of the shelf-life of vegetable-type soybean pods |
| title_full_unstemmed | Evaluation of the shelf-life of vegetable-type soybean pods |
| title_short | Evaluation of the shelf-life of vegetable-type soybean pods |
| title_sort | evaluation of the shelf life of vegetable type soybean pods |
| topic | vegetable-type soybean sucrose starch trypsin inhibitor color |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400015 |
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