Autoria: SANTANA, A. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S.; SILVA, J. B. da; IDA, E. I.

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.

Ano de publicação: 2012

Tipo de publicação: Artigo de periódico

Unidade: Embrapa Trigo

Palavras-chave: Alimentação humana, Amido, Análise Química, Armazenamento, Cor, Glycine Max, Inibidor de tripsina, Soja, Soja hortaliça, Trypsin inhibitor, Vegetable-type soybean, Vida útil, Vida-de-prateleira, color, starch, sucrose