Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed

Brazilian Archives of Biology and Technology

Karina Czaikoski²  Mercedes Concórdia Carrão-panizzi¹  Josemeyre Bonifácio Da Silva²  Elza Iouko Ida² 

[1] ,Universidade Estadual de Londrina Departamento de Ciência e Tecnologia de Alimentos Londrina PR ,Brasil

关键词: vegetable-type soybean;    quality;    edamame;   

DOI  :  10.1590/S1516-89132012000400002

来源: SciELO

【 摘 要 】

The objective of this study was to evaluate the effects of storage time and temperature on the characteristics of vegetable-type soybean grain (cultivar BRS 267) minimally processed and to define the best conditions for its storage. The evaluation was performed by measurement of vitamin C levels, weight loss and color parameters (L*, a*, and b*). The time of storage of vegetable-type soybean grains minimally processed and storage in Styrofoam trays and wrapped with PVC film, caused a decreased in vitamin C levels and color parameters and increased weight loss. This process was intensified with higher temperature at 25 °C than 5°C. To maintain appropriate levels of vitamin C, weight and color of vegetable-type soybean grains minimally processed and storage in trays wrapped in plastic wrap, recommended storage for 3 days at 5°C.

【 授权许可】

CC BY-NC   
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