| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Evaluation of the shelf-life of vegetable-type soybean pods
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| Autores: |
Santana,Andréia Cristina
Carrao-Panizzi,Mercedes Concordia
Mandarino,José Marcos Gontijo
Leite,Rodrigo Santos
Silva,Josemeyre Bonifácio da
Ida,Elza Iouko
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| Data: |
2012-08-01
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| Ano: |
2012
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| Palavras-chave: |
Vegetable-type soybean
Sucrose
Starch
Trypsin inhibitor
Color
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| Resumo: |
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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400015
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132012000400015
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.55 n.4 2012
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| Direitos: |
info:eu-repo/semantics/openAccess
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