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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean
Autores:  Santana,Andréia Cristina
Carrão-Panizzi,Mercedes Concórdia
Mandarino,José Marcos Gontijo
Leite,Rodrigo Santos
Silva,Josemeyre Bonifácio da
Ida,Elza Iouko
Data:  2012-06-01
Ano:  2012
Palavras-chave:  Vegetable-type soybean
Centesimal composition
Phytic acid
Trypsin inhibitor
Isoflavones
Resumo:  The objective of this study was to evaluate the effect of harvest at different times of day on the chemical and physical characteristics of vegetable-type soybean BRS 267 cultivar, harvested at the R6 stage (seed development) and to compare it with that on the grains harvested at the R8 stage (maturation). The pods of the BRS 267 cultivar were harvested at the R6 stage (at 8:00 AM, 12:00 AM, and 6:00 PM), the color parameters were evaluated, and the grains were analyzed for chemical composition, activity inhibitor trypsin, phytic acid content, starch, sugars, fatty acids, and isoflavones. No differences were observed among the different harvest times in terms of the chemical constituents of vegetable-type soybean BRS 267 cultivar harvested at the R6 stage. Isoflavones content did not change with different harvest times, and the aglycone forms (daidzein, glycitein, and genistein) were found in smaller quantities at the R6 stage compared to the R8 stage. The color of the pods of soybean BRS 267 cultivar, harvested at the R6 stage did not change with different harvest times. The grains harvested at the R6 stage had lower protein content, phytic acid, and sucrose and higher levels of lipids, carbohydrates, starch, glucose, fructose, stachyose, and linolenic acids than those collected at the R8 stage. The different times of harvest did not affect the quality of the vegetable-type soybean BRS 267 cultivar harvested at stage R6. Nevertheless, it is recommended to harvest in the morning, when the temperature is milder, like other vegetables, to facilitate and optimize its marketing and in natura consumption.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200022
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/S0101-20612012005000044
Formato:  text/html
Fonte:  Food Science and Technology v.32 n.2 2012
Direitos:  info:eu-repo/semantics/openAccess
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