Evaluation of the shelf-life of vegetable-type soybean pods

Santana, Andréia Cristina; Carrão-Panizzi, M. C.; Leite, R. S.; Silva, Josemeyre Bonifácio da; Ida, Elza Iouko

doi:10.1590/s1516-89132012000400015

Cited by 8 publications

(8 citation statements)

References 13 publications

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“…During postharvest storage, concentration and pattern of free amino acids are very sensitive to the changes occurring in immature vegetable soya beans because of increased activities of metabolic enzymes such as protease. Although several studies had mainly implicated on the storage period of postharvest vegetable soya beans through evaluating chemical and physical characteristics of pods (Czaikoski et al ., ; Santana et al ., ), the research related to systematically investigating the dynamic changes of free amino acids in immature vegetable soya bean is still precarious. Elucidation of changes of these components during storage will represent an important step towards an understanding of the basic processes related to immature soya bean taste and quality loss after harvest.…”

Section: Introductionmentioning

confidence: 99%

Postharvest changes in physicochemical characteristics and free amino acids content of immature vegetable soya bean (Glycine max L.) grains

Song

Liu

et al. 2015

Int J of Food Sci Tech

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The aim of this study was to investigate the changes in physicochemical characteristics and free amino acid profile occurring in immature vegetable soya bbean during postharvest storage under three temperatures [5, 10 and 20 (control), AE1°C] for 7 days. The results showed that a lower temperature provided an effective control in reducing weight loss, maintained firmness, delayed changes in the pod colour and soluble sugars concentration. Twenty-two free amino acids in immature soya beans also identified by the 1 H NMR spectroscopy were strongly affected by postharvest temperature, and there were time-specific differences in the concentration. Those significant differences in free amino acids concentration among storage conditions were closely associated with aspartate and glutamate degradation. Additionally, after 7-day storage at 5 and 10°C, the soya bean grains accumulated the highest amount of some essential and flavour amino acids, which revealed storage conditions selected should be dictated by the goal.

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Section: Introductionmentioning

confidence: 99%

Postharvest changes in physicochemical characteristics and free amino acids content of immature vegetable soya bean (Glycine max L.) grains

Song

Liu

et al. 2015

Int J of Food Sci Tech

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“…An alternative method to increase the shelf-life of vegetable-type soybeans grains would be canning. Santana et al (2011) observed that to preserve the quality of vegetabletype soybean grains, pods should be stored at 30ºC and consumed within 24 hours or stored in closed plastic bags at 7ºC and consumed within 3 days; these conditions guarantee the maintenance of protein content, sweetness and color.…”

Section: Resultsmentioning

confidence: 99%

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

Czaikoski

Carrão-Panizzi²,

Silva

et al. 2012

Braz. arch. biol. technol.

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“…Then the soya bean pods were stored in micro‐perforated (hole diameter 0.5 mm) polyethylene bags (500 g per bag) at an outside temperature of 1 ± 1 °C and a relative humidity (RH) of 85–95% in darkness, bags had a thickness of 0.04 mm and micro‐perforations spacing of approximately 2 mm. The shelf life was then determined according to the previous report (Santana et al ., ) and defined as the time for quality to decline to 30% yellowing in pods. The optimal spermine concentration was used for further study.…”

Section: Methodsmentioning

confidence: 99%

Effect of exogenous spermine on quality and sucrose metabolism of vegetable soya bean (Glycine max L.) during cold storage

Song

Wang

Liu

et al. 2015

Int J of Food Sci Tech

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Vegetable soya bean deteriorates quickly after harvest at ambient temperature due to loss of green colour and consequent yellowing of grains. To seek an effective method to control the postharvest quality, the effect of exogenous spermine on visual quality, sugar loss and sucrose-metabolising enzyme activities of vegetable soya bean (Glycine max L.) during cold storage was investigated. The results showed that exogenous spermine (1.0 mmol L À1 ) noticeably prolonged shelf life, inhibited the increase of weight loss and decay index and retained the colour. It also significantly minimised sucrose loss by regulating the activities of sucrose-metabolising enzymes. Sucrose content negatively correlated with acid invertase (AI) activity at P < 0.05, while positively with sucrose phosphate synthase (SPS) activity at P < 0.01. There was no significant correlation with the activities of neutral invertase and sucrose synthase. These results indicated that the AI and SPS activities might play an important role in the control of sucrose metabolism resulting in reduction of sucrose loss.

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Evaluation of the shelf-life of vegetable-type soybean pods

Abstract: ABSTRACT

Cited by 8 publications

References 13 publications

Postharvest changes in physicochemical characteristics and free amino acids content of immature vegetable soya bean (Glycine max L.) grains

Postharvest changes in physicochemical characteristics and free amino acids content of immature vegetable soya bean (Glycine max L.) grains

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

Effect of exogenous spermine on quality and sucrose metabolism of vegetable soya bean (Glycine max L.) during cold storage

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