Conservação de três genótipos de feijão (Phaseolus vulgaris L.) do grupo carioca em armazenamento refrigerado e em atmosfera controlada

Brackmann, Auri; Neuwald, Daniel Alexandre; Ribeiro, Nerinéia Dalfollo; Freitas, Sérgio Tonetto de

doi:10.1590/s0103-84782002000600001

Cited by 24 publications

(23 citation statements)

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“…1) na condição de câmara fria que o tempo de cocção foi semelhante para as duas embalagens utilizadas, polietileno e papel, indicando que o principal fator responsável pela manutenção do tempo de cocção dos grãos de feijão foi o armazenamento em ambiente controlado em câmara fria. Brackmann et al (2002) também evidenciaram menor tempo de cozimento durante o armazenamento em condições controladas, em relação ao armazenamento convencional. Além disso, em condições de câmara fria, Torres (2005) avaliou armazenamento de sementes de melancia e concluiu ser um eficiente método de conservação durante doze meses, sem perda da qualidade fisiológica, utilizando as embalagens saco plástico, saco de papel ou caixa plástica tipo Tuppewear.…”

Section: Resultsunclassified

Influência do período e das condições de armazenamento de feijão no tempo de cocção

et al. 2010

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Resumo -A utilização de técnicas adequadas de armazenamento permite a conservação da qualidade nutricional e tecnológica dos grãos por períodos prolongados. Sendo assim, o objetivo desse trabalho foi avaliar o efeito de diferentes condições e tempos de armazenamento no caráter tempo de cocção dos grãos de feijão. Os tratamentos foram constituídos de cinco períodos de armazenamento (0; 45; 90; 180 e 360 dias) em quatro condições de armazenamento (1: embalagem de polietileno em câmara fria; 2: embalagem de polietileno em temperatura ambiente; 3: papel em câmara fria; 4: papel em temperatura ambiente), para dois genótipos (BRS Supremo e Pérola), dispostos em fatorial 5 x 4 x 2, em delineamento experimental de blocos casualizados, com quatro repetições. Foi realizado o teste de cocção para cada unidade experimental e sendo submetidos à análise de variância pelo teste F. A análise de variância revelou efeito significativo para a interação tripla entre os fatores genótipo, condição de armazenamento e tempo de armazenamento (G x C x A). Em condição de câmara fria, o tempo de cocção manteve-se constante durante o período avaliado, independentemente da embalagem utilizada. O tempo de cocção dos grãos de feijão aumenta com o tempo de armazenamento em temperatura ambiente, porém, o ritmo de aumento do tempo de cocção é menor quando os grãos são armazenados em condições herméticas. Palavras-chave -Phaseolus vulgaris L. Tempo de cozimento. Armazenamento de grãos.Abstract -The use of appropriate storage techniques preserve the nutritional and technological quality of grain. The objective of this study was to evaluate the effects of storage conditions and storage periods in bean cooking time character. The composition of treatments were five storage periods (0; 45; 90; 180 and 360 days) in four storage conditions (1: packing of polythene in cold chamber; 2: packing of polythene in environment temperature; 3: paper packing in cold chamber; 4: paper packing in environment temperature), for two genotypes (BRS Supremo and Pérola). The experiment was conducted in a randomized block design, as a factorial (5 x 4 x 2) arrangement, with four replications. The cooking time was determined to each experimental unit. The results were submitted to variance analysis by the F test. The variance analysis showed significance to triple interaction between genotypes, storage conditions and storage period (G x C x A). The cooking time was the same during the evaluated period, when bean grains ware stored in cold chamber, independently of storage conditions. When bean grains ware stored at environment temperature, the cooking time increases along the period; however, the rhythm of increase in cooking time is smaller when the grains are stored in hermetic conditions.

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Section: Resultsunclassified

Influência do período e das condições de armazenamento de feijão no tempo de cocção

et al. 2010

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“…Controlled atmosphere is based on reducing the concentration of oxygen and high concentrations of nitrogen and carbon dioxide, directly interfering with breathing (SANTOS et al, 2006). In a study on storage at environment temperature with controlled atmosphere through the continuous flow of N 2 and refrigerated storage for bean genotypes, the cooking time for beans stored in controlled atmosphere and cold storage was shorter (BRACKMANN et al, 2002).…”

Section: Methodsmentioning

confidence: 99%

“…It is considered one of the traditional foods and a staple diet of Brazilians (LEMOS et al, 2004). Studies conducted between 1975 and2002 show that per capita Brazilian consumption of beans dropped by 12% (WANDER, 2005), mainly due to the reduced time available to prepare meals since cooking the grain is essential for the inactivation of anti-nutritional factors of beans (KHOKHAR; CHAUHAN, 1986).…”

Section: Introductionmentioning

confidence: 99%

Environment is crucial to the cooking time of beans

2012

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The objectives of this study were to understand how genotype, storage time, and storage conditions affect cooking time of beans and to indicate storage techniques that do not affect the cooking time. The grains were subjected to five different storage periods and six different storage conditions. The cooking time was estimated using the Mattson Cooker. The data were subjected to analysis of variance and a subsequent adjustment of simple linear regression for deployment of the interactions between the factors. Contrasts were used to determine the best levels of the factor storage condition. Genotype did not impact cooking time when the storage time and storage conditions were considered. Time and storage conditions affect the cooking time of beans in a dependent manner, but time of storage had the biggest influence. The best conditions for long-term storage of beans ensuring a smaller increase in cooking time is plastic storage at low temperatures. Thus, plastic freezer storage is a practical alternative for consumers.

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“…After harvesting, respiration and other metabolic processes in grains remain active, causing, in most cases, significant quality loss. For this reason, some care is necessary during storage for seeds quality maintenance and reduction of germinative power and deterioration (Brackmann et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Physiological Potential of Bean Seeds under Different Storage Temperatures

Hendges¹,

Luzzi²,

Walcker³

et al. 2017

JAS

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Stored beans have active metabolism and respiration may cause significant quality losses. Therefore, some care is necessary during this period, aiming at maintaining the physiological quality of seeds, minimizing their deterioration and reducing their germinative power. Seed quality during storage may be influenced by environmental factors and the interaction of genotypes with the environment. The objective was to evaluate the germination and vigor of bean seeds after 90-days storage under different temperature conditions. The experiment was conducted under a completely randomized design, with four replications, in 3 × 2 factorial scheme, considering three storage temperatures (10 °C, 20 °C and 30 °C) and two storage times (0 and 90 days). For potential evaluation, the following characteristics were considered: moisture content, thousand seed mass, germination, electrical conductivity, accelerated aging and cold test. Numerical data were submitted variance analysis with averages compared by means test at 5% of significance. Results showed that storage temperature conditions directly affect physiological quality of bean seeds. Temperature of 10 °C provided better seed conservation whereas temperature of 30 °C promoted higher deterioration and reduced vigor.

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Conservação de três genótipos de feijão (Phaseolus vulgaris L.) do grupo carioca em armazenamento refrigerado e em atmosfera controlada

Abstract: RESUMO O objetivo deste trabalho foi de avaliar o efeito do armazenamento refrigerado (AR) e de atmosfera controlada (AC),

Cited by 24 publications

References 5 publications

Influência do período e das condições de armazenamento de feijão no tempo de cocção

Influência do período e das condições de armazenamento de feijão no tempo de cocção

Environment is crucial to the cooking time of beans

Physiological Potential of Bean Seeds under Different Storage Temperatures

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