Effect of several methods of handling after the harvest on maintaining the sugar content of green soybeans (Edamame) [Glycine max]
1997
Matsuura, H. (Shizuoka-ken. Agricultural Experiment Station (Japan))
Change of the sugar content of green soybeans (Glycine max L.), a very important component of edible quality, was examined in relation to handling methods. The methods used were low temperature storage, pre-cooling before preparation for shipment, pre-cooling using the hydrocooling method and shipping by heat insulating box. All these methods were aimed to maintain the edible quality from the place of origin to the point of consumption. Best results obtained were as follows: 1) The sugar content and the free amino acid content of green soybeans could be kept unchanged at 0.5 or 4 degrees C for 2 days after harvest. 2) The following handling method could prevent the reduction of sugar content effectively until shipment: As soon as harvested, green soybeans were put into a refrigerator maintained at 5 degrees C. Then shipment preparation was completed at room temperature, and they were put back into the refrigerator until shipment. 3) Green soybeans packed in shipping boxes made of wooden plates, wee dipped into chilled water maintained at 1.4 degrees C (the hydrocooling method). The temperature of the green sawbones quickly decreased from 25 to 4 degrees C. Maintained at 5 degrees C after hydrocooling, the sugar content was held at the level of harvesting time until shipping was completed. 4) The sugar content of green soybeans chilled by hydrocooling, could be maintained through the shipping period by using heat insulating boxes with cooling materials
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