Data/hora: 21/06/2024 00:59:35

Biblioteca(s): 	Embrapa Soja.	
Data corrente: 	29/11/2011	
Data da última atualização: 	20/04/2017	
Autoria: 	SANTANA, A. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S.; SILVA, J. B.; IDA, E. I.	
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.	
Título: 	Self-life of vegetable-type soybean pods.	
Ano de publicação: 	2011	
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.	
Páginas: 	1 p.	
Idioma: 	Português	
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.	
Palavras-Chave: 	Edamame; Soja hortaliça; Soja verde; Vegetable soybeans.	
Thesagro: 	Alimento vegetal; Nutrição humana; Soja.	
Thesaurus Nal: 	Food and human nutrition; Soybeans.	
Categoria do assunto: 	F Plantas e Produtos de Origem Vegetal	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/48342/1/mandarino.shelf.pdf	
Registro original: 	Embrapa Soja (CNPSO)	
Exemplares: 	CNPSO - (32495-1) - UPC - RA - CD - CD 311 -  -  - DIS