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

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dc.contributorANDRÉIA CRISTINA SANTANA, UEL; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JOSE MARCOS GONTIJO MANDARINO, CNPSO; RODRIGO SANTOS LEITE, CNPSO; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ELZA IOUKO IDA, UEL.
dc.creatorSANTANA, A. C.
dc.creatorCARRÃO-PANIZZI, M. C.
dc.creatorMANDARINO, J. M. G.
dc.creatorLEITE, R. S.
dc.creatorSILVA, J. B. da
dc.creatorIDA, E. I.
dc.date2017-08-05T23:46:54Z
dc.date2017-08-05T23:46:54Z
dc.date2012-07-23
dc.date2012
dc.date2017-08-05T23:46:54Z
dc.date.accessioned2026-07-07T11:54:56Z
dc.descriptionThe 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.
dc.identifierBrazilian Archives of Biology and Technology, Curitiba, v. 55, n. 4, p. 591-595, Jul./Aug. 2012.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/928849
dc.identifier.urihttp://hdl.handle.net/123456789/517384
dc.languageeng
dc.rightsopenAccess
dc.subjectSoja
dc.titleEvaluation of the shelf-life of vegetable-type soybean pods.
dc.typeArtigo de periódico

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