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

AUTOR(ES)

Czaikoski, Karina, Carrao-Panizzi, Mercedes Concordia, Silva, Josemeyre Bonifácio da, Ida, Elza Iouko

FONTE

Brazilian Archives of Biology and Technology

DATA DE PUBLICAÇÃO

2012-08

RESUMO

The objective of this study was to evaluate the effects of storage time and temperature on the characteristics of vegetable-type soybean grain (cultivar BRS 267) minimally processed and to define the best conditions for its storage. The evaluation was performed by measurement of vitamin C levels, weight loss and color parameters (L*, a*, and b*). The time of storage of vegetable-type soybean grains minimally processed and storage in Styrofoam trays and wrapped with PVC film, caused a decreased in vitamin C levels and color parameters and increased weight loss. This process was intensified with higher temperature at 25 °C than 5°C. To maintain appropriate levels of vitamin C, weight and color of vegetable-type soybean grains minimally processed and storage in trays wrapped in plastic wrap, recommended storage for 3 days at 5°C.

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