Evaluation of the shelf-life of vegetable-type soybean pods

• Autor(a) principal: Santana,Andréia Cristina
• Data de Publicação: 2012
• Outros Autores: Carrao-Panizzi,Mercedes Concordia, Mandarino,José Marcos Gontijo, Leite,Rodrigo Santos, Silva,Josemeyre Bonifácio da, Ida,Elza Iouko
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Archives of Biology and Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400015
• topic: vegetable-type soybean; sucrose; starch; trypsin inhibitor; color

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.