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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
29/11/2011 |
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Data da última atualização: |
20/04/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SANTANA, A. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S.; SILVA, J. B.; IDA, E. I. |
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Afiliação: |
A. C. SANTANA, UEL; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; JOSE MARCOS GONTIJO MANDARINO, CNPSO; RODRIGO SANTOS LEITE, CNPSO; JOSI BONIFÁCIO SILVA, UEL; E. I. IDA, UEL. |
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Título: |
Self-life of vegetable-type soybean pods. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA, 2011. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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Conteúdo: |
Vegetable-type soybeans are a food-type soybean harvested when seeds reach the full pod (R6) physiological development stage. In the Japanese market, vegetable-type soybeans or their pods can be marketed in two forms, including fresh and frozen. The soybeans are consumed as an appetizer in which the pods are boiled in salt water, and the green grains are called edamame. Cultivars of vegetable-type soybeans have large grains (seed dry weight greater than 250 mg/seed) with a bright green color, light hilum color, soft texture, mild flavor and sweet flavor. Due to the short harvest period of vegetable-type soybeans, proper processing and storage are essential to the availability of these soybeans throughout the year and to increase the shelf-life of these soybeans. The objective of this study was evaluated the shelf-life of the vegetable-type soybean pods stored under different conditions by chemical characteristics and color. Pods were harvested in the R6 stage and stored either at 30ºC or at 7ºC for 9 d. After the storage period, the pods were blanched and threshed, the immature green grains were used for analysis. Protein content decreased after 6 d and 9 d of storage at 7ºC. There was no difference in the lipid content after storage at 30ºC and 7ºC for 9 d. Starch and sucrose contents decreased after the first day of storage at both temperatures. There was no difference in trypsin inhibitor activity after 6 d of storage at 30ºC and 7ºC. Pod color results indicated that the color was preserved during 3 d of storage at 7ºC. To preserve 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. MenosVegetable-type soybeans are a food-type soybean harvested when seeds reach the full pod (R6) physiological development stage. In the Japanese market, vegetable-type soybeans or their pods can be marketed in two forms, including fresh and frozen. The soybeans are consumed as an appetizer in which the pods are boiled in salt water, and the green grains are called edamame. Cultivars of vegetable-type soybeans have large grains (seed dry weight greater than 250 mg/seed) with a bright green color, light hilum color, soft texture, mild flavor and sweet flavor. Due to the short harvest period of vegetable-type soybeans, proper processing and storage are essential to the availability of these soybeans throughout the year and to increase the shelf-life of these soybeans. The objective of this study was evaluated the shelf-life of the vegetable-type soybean pods stored under different conditions by chemical characteristics and color. Pods were harvested in the R6 stage and stored either at 30ºC or at 7ºC for 9 d. After the storage period, the pods were blanched and threshed, the immature green grains were used for analysis. Protein content decreased after 6 d and 9 d of storage at 7ºC. There was no difference in the lipid content after storage at 30ºC and 7ºC for 9 d. Starch and sucrose contents decreased after the first day of storage at both temperatures. There was no difference in trypsin inhibitor activity after 6 d of storage at 30ºC and 7ºC. Pod color results indicated that the ... Mostrar Tudo |
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Palavras-Chave: |
Edamame; Soja hortaliça; Soja verde; Vegetable soybeans. |
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Thesagro: |
Alimento vegetal; Nutrição humana; Soja. |
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Thesaurus Nal: |
Food and human nutrition; Soybeans. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/48342/1/mandarino.shelf.pdf
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Marc: |
LEADER 02606nam a2200289 a 4500
001 1907690
005 2017-04-20
008 2011 bl uuuu u00u1 u #d
100 1 $aSANTANA, A. C.
245 $aSelf-life of vegetable-type soybean pods.
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA$c2011
300 $a1 p.
520 $aVegetable-type soybeans are a food-type soybean harvested when seeds reach the full pod (R6) physiological development stage. In the Japanese market, vegetable-type soybeans or their pods can be marketed in two forms, including fresh and frozen. The soybeans are consumed as an appetizer in which the pods are boiled in salt water, and the green grains are called edamame. Cultivars of vegetable-type soybeans have large grains (seed dry weight greater than 250 mg/seed) with a bright green color, light hilum color, soft texture, mild flavor and sweet flavor. Due to the short harvest period of vegetable-type soybeans, proper processing and storage are essential to the availability of these soybeans throughout the year and to increase the shelf-life of these soybeans. The objective of this study was evaluated the shelf-life of the vegetable-type soybean pods stored under different conditions by chemical characteristics and color. Pods were harvested in the R6 stage and stored either at 30ºC or at 7ºC for 9 d. After the storage period, the pods were blanched and threshed, the immature green grains were used for analysis. Protein content decreased after 6 d and 9 d of storage at 7ºC. There was no difference in the lipid content after storage at 30ºC and 7ºC for 9 d. Starch and sucrose contents decreased after the first day of storage at both temperatures. There was no difference in trypsin inhibitor activity after 6 d of storage at 30ºC and 7ºC. Pod color results indicated that the color was preserved during 3 d of storage at 7ºC. To preserve 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.
650 $aFood and human nutrition
650 $aSoybeans
650 $aAlimento vegetal
650 $aNutrição humana
650 $aSoja
653 $aEdamame
653 $aSoja hortaliça
653 $aSoja verde
653 $aVegetable soybeans
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aMANDARINO, J. M. G.
700 1 $aLEITE, R. S.
700 1 $aSILVA, J. B.
700 1 $aIDA, E. I.
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Registro original: |
Embrapa Soja (CNPSO) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Rondônia. Para informações adicionais entre em contato com cpafro.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Rondônia. |
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Data corrente: |
27/07/2010 |
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Data da última atualização: |
27/07/2010 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
NASCENTE, A. S.; ROSA NETO, C. |
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Afiliação: |
ADRIANO STEPHAN NASCENTE, CNPAF; CALIXTO ROSA NETO, CPAF-RO. |
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Título: |
O agronegócio da fruticultura na Amazônia: potencialidades, vulnerabilidades e perspectivas. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
CONGRESSO BRASILEIRO DE ECONOMIA E SOCIOLOGIA RURAL, 43., 2005, Ribeirão Preto. Instituições, eficiência, gestão e contratos no sistema agroindustrial: anais. Ribeirão Preto: Universidade de São Paulo, 2005. p. 132. |
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Idioma: |
Português |
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Conteúdo: |
Objetivou-se identificar os fatores intervenientes no processo de desenvolvimento da fruticultura na Amazônia, por meio de análise estratégica utilizando-se a matriz SWOT. |
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Thesagro: |
Agronegócio; Fruticultura. |
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Thesaurus NAL: |
Amazonia. |
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Categoria do assunto: |
B Sociologia Rural |
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Marc: |
LEADER 00829naa a2200169 a 4500
001 1858641
005 2010-07-27
008 2005 bl --- 0-- u #d
100 1 $aNASCENTE, A. S.
245 $aO agronegócio da fruticultura na Amazônia$bpotencialidades, vulnerabilidades e perspectivas.
260 $c2005
520 $aObjetivou-se identificar os fatores intervenientes no processo de desenvolvimento da fruticultura na Amazônia, por meio de análise estratégica utilizando-se a matriz SWOT.
650 $aAmazonia
650 $aAgronegócio
650 $aFruticultura
700 1 $aROSA NETO, C.
773 $tCONGRESSO BRASILEIRO DE ECONOMIA E SOCIOLOGIA RURAL, 43., 2005, Ribeirão Preto. Instituições, eficiência, gestão e contratos no sistema agroindustrial: anais. Ribeirão Preto: Universidade de São Paulo, 2005. p. 132.
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Embrapa Rondônia (CPAF-RO) |
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| 1. |  | 2651408, ARK, Reed Business Publ. Ltd., Warwick, Inglaterra, GB
Biblioteca(s): Catálogo Coletivo de Periódicos Embrapa; Embrapa Recursos Genéticos e Biotecnologia. |   |
| 2. | | 0904846, PROJETO FEIJAO; RELATORIO, EPAMIG, Belo Horizonte-MG
Biblioteca(s): Catálogo Coletivo de Periódicos Embrapa; Embrapa Acre; Embrapa Amazônia Oriental; Embrapa Arroz e Feijão; Embrapa Meio-Norte. | |
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