Storage conditions for vegetable soybean
1994
Charoen Kunprom | Teeranud Romphophak(Kasetsart Univ. Kamphaeng Saen Campus, Nakhon Pathom (Thailand). Central Laboratory and Greenhouse Complex)
Qualiy of vegetable soybean cv. AGS 292, stored for up to 4 weeks at 1 and 4 deg C, were evaluated weekly. Color of soybean pod changed from green to yellow was found in 4 deg C at 3 weeks while the seed color changed much more than pod at those storage temperatures. Soluble solids (SS), reducing sugar (RS) and protein contents changed only a little at 1 and 4 deg C. Starch content of vegetable soybean at 4 deg C decreased gradually more than that at 1 deg C, while lipid and total nonstructural carbohydrate (TNC) increased. Color changed in vegetable soybean at 1 deg C in air and air plus CO2 0-7 percent was studied. Color of pods in 0 percent CO2 was more yellow than those in 5 and 7 percent CO2. Soybean seed in 5 and 7 percent CO2 slightly yellowed in the 4th week and had the higher chlorophyll content than those in the lower concentration of CO2 and control. Soluble solids was not changed, while total and reducing sugars decreased slowly. Seed weight increased in the first 2 weeks and then decreased. Firmness of the seed increased until for 3 weeks before declining. Dipping vegetable soybean in gibberelic acid 0, 50 and 100 ppm before storage could not maintained green color. Spraying gibberellic acid 10 ppm and Tumjai 328 ppm 3 days before harvested, resulted in higher chlorophyll content at harvest than the control. After store vegetable soybean treated with GA was greener than the control and Tumjai treated. Precooling by cold water mixed with ice delayed color changed of vegetable soybean and retain the seed firmness. Ethylene absorbance could delay color change but not as affective as precooling.
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