Indicadores de qualidade em grãos de soja submetidos a diferentes condições de armazenamento

• Autor(a) principal: Araujo, Maicon Marinho Vieira
• Data de Publicação: 2014
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFMT
• Texto Completo: http://ri.ufmt.br/handle/1/543
• topic: Teor de acidez; Deterioração; Glycine max L.; CNPQ::CIENCIAS AGRARIAS; Acidity; Deterioration; Glycine max L.

The prediction of qualitative deterioration in grain is of utmost importance, since it is usually stored from one year to another, and the safe storage time is dependent on the quantitative relationship between rate of deterioration, quality and storage conditions. In this context, much has been discussed about using acidity test as a method for evaluation of deterioration in stored grains, mainly due to its sensitivity. Thus, the aim of this study was to evaluate the loss of quality of soybean during storage and in three settings and check the sensitivity of the acidity test as a quality parameter from the measurement of pH and acidity alcohol-soluble by various techniques. Thus, it was performed two experiments: the first was used grains of two soybean cultivars, GB 874RR and TMG 132RR in completely randomized experiment in a factorial design , observing them in three environments , which was varied temperature and relative humidity air and seven storage times ( 0 to 12 months , with intervals of 60 days) . The second experiment was riding using the cultivar GB 874RR, completely randomized experiment in a factorial design with three environments x eleven storage times (0 to 10 months, with intervals of 30 days). For the first experiment was conducted tests to assess the quality of the grains. The physical and chemical quality was observed by the water content, the apparent specific gravity, the physical classification of the grains, the electrical conductivity and total acidity. The incidence of fungi and protein and ether extract to assess the health and nutritional respectively quality was verified. Have to experiment II are the same factors for physical and chemical quality, health and nutrition of the experiment, nine methods for determination of pH (ranging methodology and ways of reading ) and 2 methods for determining the total acidity of soybeans (using two indicators, phenolphthalein and pH 8.8). There was severe loss of quality in stress conditions (30 ° C and 80%) followed the same pattern for the condition of the natural environment (25-29 ° C and 50-84 % RH) and observing no such effect when condition was favorable (17-19 ° C and 60-68 % RH). The deteriorating process from the total acidity of the grains was possible to establish a correlation between pH, total acidity and parameters of grain quality was identified. It was observed that the use of phenolphthalein as indicated is more sensitive than the use of pH 8.8. Among the methods of determining, the potentiometric pH proved to be more suitable for assessing the quality loss during storage.