Brazilian Archives of Biology and Technology (Aug 2012)

Evaluation of the shelf-life of vegetable-type soybean pods

  • Andréia Cristina Santana,
  • Mercedes Concórdia Carrão-Panizzi,
  • José Marcos Gontijo Mandarino,
  • Rodrigo Santos Leite,
  • Josemeyre Bonifácio da Silva,
  • Elza Iouko Ida

DOI
https://doi.org/10.1590/S1516-89132012000400015
Journal volume & issue
Vol. 55, no. 4
pp. 591 – 595

Abstract

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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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