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4. | | TREVISAN, L. C.; NOGUEIRA, A. R. de A.; NÓBREGA, J. A. Acid vapor partial digestion of biological samples in a focused microwave: multielement determination by ICP OES with axially-viewed configuration. In: RIO SYMPOSIUM ON ATOMIC SPECTROMETRY, 7., 2002, Florianópolis, SC. ICP Information Newsletter, v.28, n.1, june 2002. p.136. Tu34. Biblioteca(s): Embrapa Pecuária Sudeste. |
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8. | | KOZLOSKI, G. V.; PEROTTONI, J.; TREVISAN, L. M.; VELHO, J. P.; SANCHEZ, L. M. B.; OSMARI, E. K. Influência da idade de rebrota sobre o potencial nutricional do feno de capim elefante (Pennisetum purpureum Schum. cv. Mott) consumido por ovinos. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 40., 2003, Santa Maria, RS. Otimizando a produção animal: anais. Santa Maria: Sociedade Brasileira de Zootecnia, 2003. 3 f. 1 CD ROM. Biblioteca(s): Embrapa Caprinos e Ovinos. |
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12. | | MORAIS, J. A. da S.; SANCHÉZ, L. M. B.; KOZLOSKI, G. V.; LIMA, L. D. de; TREVISAN, L. M.; REFFATTI, M. V.; CADORIN JÚNIOR, R. L. Digestão do feno de capim-elefante anão (Pannisetum purpureum Schum. cv. Mott) sob diferentes níveis de consumo em ovinos. Ciência Rural, Santa Maria, v. 37 n. 2, p. 482-487, mar./abr. 2007. Biblioteca(s): Embrapa Caprinos e Ovinos. |
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13. | | FERNANDES, S. A. de A.; MATTOS, W. R. S.; MATARAZZO, S. V.; GAMA, M. A. S.; LANNA, D. P. D.; TREVISAN, L. R. P.; TONHATI, H. Uso dos componentes principais na determinação da origem dos ácidos graxos no leite de búfalas (Bubalus bubalis L.). Boletim de Indústria Animal, Nova Odessa, v. 63, n. 3, p. 151-158, 2006. Biblioteca(s): Embrapa Gado de Leite. |
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Registro Completo
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
23/04/2020 |
Data da última atualização: |
23/04/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
BENTO, J. A. C.; LANNA, A. C.; BASSINELLO, P. Z.; OOMAH, B. D.; PIMENTA, M. E. B.; CARVALHO, R. N.; MOREIRA, A. S. |
Afiliação: |
JULIANA APARECIDA CORREIA BENTO, UFG; ANNA CRISTINA LANNA, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; B. DAVE OOMAH, SUMMERLAND RESEARCH AND DEVELOPMENT CENTRE, Canada; MARIA EUNICE BERTELLI PIMENTA, UFG; ROSANGELA NUNES CARVALHO, CNPAF; ALECIO SOUZA MOREIRA, CNPAF. |
Título: |
Aging indicators for stored carioca beans. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Food Research International, v. 134, 109249, 2020. |
ISSN: |
0963-9969 |
DOI: |
https://doi.org/10.1016/j.foodres.2020.109249 |
Idioma: |
Inglês |
Conteúdo: |
High temperature, moisture content and radiation conditions, common in the tropics, accelerate the physiological post-harvest disorders in beans, affect integument color and bean hardness. This study explored the darkening and hardening mechanisms in carioca type beans during storage. The contrasting genotypes for bean darkening and hardening (BRS Estilo and BRS Pontal: rapid darkening and hardening; BRSMG Madrepérola and CNFC 10467: slow darkening and partially resistant to hardening; and a Canadian genotype of the Pinto Bean type resistant to darkening (negative control)) were evaluated right after harvest and after six months storage at 20.3 ± 0.2 °C and 78.9 ± 6.0% RH, with respect to their physicochemical, biochemical and morphological attributes. All the samples hardened with time, but the velocity of darkening did not always parallel the degree of hardening of the beans (that increase linearly with time), which indicates that the color of the bean integument was not a safe indicator to predict the culinary quality of carioca beans. During storage, the SOD (superoxide dismutase) activity and LP (lipid peroxidation) in the cotyledon increased, and the increase was more significant in the integument of the rapid-darkening genotypes. The oxidative stress detected in the beans apparently started in the green bean formation phase, continuing during post-harvest, especially for the rapiddarkening beans. Quantification of the bivalent ions in the bean fractions, together with the degree of membrane damage was positively associated with bean darkening, independent of the group. Thus, aging of the carioca beans could be triggered by a complex mechanism involving diverse intrinsic factors in different degrees according to the genotype and the post-harvest period, but some parameters could serve as indicators, as cooking time, hardness and color, to differentiate between rapid and slow darkening beans. MenosHigh temperature, moisture content and radiation conditions, common in the tropics, accelerate the physiological post-harvest disorders in beans, affect integument color and bean hardness. This study explored the darkening and hardening mechanisms in carioca type beans during storage. The contrasting genotypes for bean darkening and hardening (BRS Estilo and BRS Pontal: rapid darkening and hardening; BRSMG Madrepérola and CNFC 10467: slow darkening and partially resistant to hardening; and a Canadian genotype of the Pinto Bean type resistant to darkening (negative control)) were evaluated right after harvest and after six months storage at 20.3 ± 0.2 °C and 78.9 ± 6.0% RH, with respect to their physicochemical, biochemical and morphological attributes. All the samples hardened with time, but the velocity of darkening did not always parallel the degree of hardening of the beans (that increase linearly with time), which indicates that the color of the bean integument was not a safe indicator to predict the culinary quality of carioca beans. During storage, the SOD (superoxide dismutase) activity and LP (lipid peroxidation) in the cotyledon increased, and the increase was more significant in the integument of the rapid-darkening genotypes. The oxidative stress detected in the beans apparently started in the green bean formation phase, continuing during post-harvest, especially for the rapiddarkening beans. Quantification of the bivalent ions in the bean fractions, together with... Mostrar Tudo |
Palavras-Chave: |
Bean darkening. |
Thesagro: |
Armazenamento; Controle de Qualidade; Cor; Feijão; Lipídio; Phaseolus Vulgaris. |
Thesaurus NAL: |
Beans; Cell walls; Integument; Lipid peroxidation; Quality control; Superoxide dismutase. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02940naa a2200373 a 4500 001 2121812 005 2020-04-23 008 2020 bl uuuu u00u1 u #d 022 $a0963-9969 024 7 $ahttps://doi.org/10.1016/j.foodres.2020.109249$2DOI 100 1 $aBENTO, J. A. C. 245 $aAging indicators for stored carioca beans.$h[electronic resource] 260 $c2020 520 $aHigh temperature, moisture content and radiation conditions, common in the tropics, accelerate the physiological post-harvest disorders in beans, affect integument color and bean hardness. This study explored the darkening and hardening mechanisms in carioca type beans during storage. The contrasting genotypes for bean darkening and hardening (BRS Estilo and BRS Pontal: rapid darkening and hardening; BRSMG Madrepérola and CNFC 10467: slow darkening and partially resistant to hardening; and a Canadian genotype of the Pinto Bean type resistant to darkening (negative control)) were evaluated right after harvest and after six months storage at 20.3 ± 0.2 °C and 78.9 ± 6.0% RH, with respect to their physicochemical, biochemical and morphological attributes. All the samples hardened with time, but the velocity of darkening did not always parallel the degree of hardening of the beans (that increase linearly with time), which indicates that the color of the bean integument was not a safe indicator to predict the culinary quality of carioca beans. During storage, the SOD (superoxide dismutase) activity and LP (lipid peroxidation) in the cotyledon increased, and the increase was more significant in the integument of the rapid-darkening genotypes. The oxidative stress detected in the beans apparently started in the green bean formation phase, continuing during post-harvest, especially for the rapiddarkening beans. Quantification of the bivalent ions in the bean fractions, together with the degree of membrane damage was positively associated with bean darkening, independent of the group. Thus, aging of the carioca beans could be triggered by a complex mechanism involving diverse intrinsic factors in different degrees according to the genotype and the post-harvest period, but some parameters could serve as indicators, as cooking time, hardness and color, to differentiate between rapid and slow darkening beans. 650 $aBeans 650 $aCell walls 650 $aIntegument 650 $aLipid peroxidation 650 $aQuality control 650 $aSuperoxide dismutase 650 $aArmazenamento 650 $aControle de Qualidade 650 $aCor 650 $aFeijão 650 $aLipídio 650 $aPhaseolus Vulgaris 653 $aBean darkening 700 1 $aLANNA, A. C. 700 1 $aBASSINELLO, P. Z. 700 1 $aOOMAH, B. D. 700 1 $aPIMENTA, M. E. B. 700 1 $aCARVALHO, R. N. 700 1 $aMOREIRA, A. S. 773 $tFood Research International$gv. 134, 109249, 2020.
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