Use of polymers in the technological quality of beans grains under store conditions

• Autor(a) principal: Bertoldo, Juliano Garcia
• Data de Publicação: 2010
• Outros Autores: Coimbra, Jefferson Luís Meirelles, Barili, Leiri Daiane, Vale, Naine Martins do, Coan, Marlon Mathias Dacal, Oliveira, Aline Fernandes de, Soldi, Valdir
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• DOI: 10.5433/1679-0359.2010v31n4p975
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2629
• topic: Phaseolus vulgaris L.; Carboximetilcelulose; Alginato of sodium; Cooking.; Phaseolus vulgaris L.; Carboximetilcelulose; Alginato de sódio; Cocção

The objective of this work was to evaluate the time of cooking of beans genotypes recovered with polymers throughout the storage time. The experiment was carried out in Lages, Santa Catarina, in which were used grains obtained from the 2006/07 harvest. It was used the complete randomized block design with three replications in an 2 x 3 x 3 factorial arrangemente (two genotypes - Pérola and IPR-Uirapuru; three times of storage - 0, 45 and 90 days and; three covered type – without recovered (standard), Carboximetilcelulose (CMC) and a blend (50/50) of Carboximetilcelulose and Alginato of sodium (MCM-AS). The cooking parameters were evaluated by using the Mattson cooker, adapted by Proctor e Watts (1987). There was a gradual increase in the time of cooking of the beans grains with increases on the storage time. There were differentiated behaviors among genotypes x polymers x storage time. Covering the genotype Pérola with the Carboximetilcelulose polymer reduces the cooking time during the storage. Covering the grains of the genotype Pérola with the blend of polymers Carboximetilcelulose and Alginato of sodium significant decreases the variation of the cooking time throughout the storage.