Evaluation of the shelf-life of vegetable-type soybean pods
Braz. arch. biol. technol
; 55(4): 591-595, July-Aug. 2012. tab
Article
ي En
| LILACS
| ID: lil-645412
المكتبة المسؤولة:
BR1.1
ABSTRACT
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.
النص الكامل:
1
الفهرس:
LILACS
اللغة:
En
مجلة:
Braz. arch. biol. technol
موضوع المجلة:
BIOLOGIA
السنة:
2012
نوع:
Article