Abstract
Green soybeans, a common crop in Japan, is harvested at the green-pod stage and its somewhat immature seeds are eaten as a snack etc. The taste of the seeds, however, deteriorates much more rapidly than the visual quality. This paper reports the investigation on the factors concerning the post-harvest quality deterioration and the means of keeping quality, especially applicable under non-refrigerated conditions for practical use. Shirayama-and Komagi-dadachamame cultivars were used and their pods were packaged in perforated polyethylene (PE) bags and held at 0°, 5° and 20°C, respectively.Organoleptic test showed that the taste of soybean became flat in 2 days at 20°C. Yellowing or browning of pods began after several days at 20°C, and 2 weeks at 5 °C. At 0°C, the loss of freshness of pods was noticed after about a month, while green color remained.Sugar content, index of free amino acid content (ninhydrin-positive substances), and L-ascorbic acid content in seeds drastically decreased in 2 days at 20°C. At 5 °C, marked decrease in sugar and amino acid was found after a week. At 0°C, amino acid considerably decreased after 2 weeks of storage while sugar content showed little change. Post-harvest deterioration in the taste of the green soybeans is supposed to be principally attributable to the decrease of sugar and amino acid.When metabolic inhibitors were applied to the seeds by vacuum infiltration, change of the sugar content was retarded with NaF and 2, 4-dinitrophenol (DNP), and that of amino acid with cycloheximide and DNP.Some other pods were packed in PE bags of 0.07mm film-thickness, and the atmosphere in bags was replaced by N2or CO2, or withdrawn under vacuum. These treatments brought about a retardation of sugar loss, and an increase of amino acid in contrast with a sharp decrease in non-treated pods. Simple sealing also had a comparable effect to the a bove-mentioned treatments, showing high CO2 and low O2 concentrations in the bag during the days succeeding the sealing. At 20°C, however, shelf life reduced to 3-4 days since a symptom of gas injury developed on the surface of pod and seed. At 5°C, no injury was found during 2 weeks of storage and loss of sugar and amino acid was considerably retarded.Packaging of a whole plant with leaves and pods attached in a PE bag of 0.03mm-thickness exhibited a marked effect on keeping quality, and preferable taste was kept for several days even at 20°C. External appearance was also maintained by this means, and pod color remained green without any gas injury for more than 10 days at 20°C.
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Claims 20
Claim · model-written summary
At 20°C soybean taste became flat in two days.
- Taxon
- soybean
Glycine maxe0 - Treatment
- 20°Ce0
- Outcome
- tastee0
- Value
- 2 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Organoleptic test showed that the taste of soybean became flat in 2 days at 20°C.”
Claim · model-written summary
Pods yellowed or browned after several days at 20°C.
- Taxon
- soybeansGlycine maxt0
- Treatment
- 20°Ce0
- Outcome
- Yellowing or browning of podse0
- Value
- several dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Yellowing or browning of pods began after several days at 20°C, and 2 weeks at 5 °C.”
t0“soybeans”
Claim · model-written summary
Pods yellowed or browned after two weeks at 5°C.
- Taxon
- soybeansGlycine maxt0
- Treatment
- 5 °Ce0
- Outcome
- Yellowing or browning of podse0
- Value
- 2 weekse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Yellowing or browning of pods began after several days at 20°C, and 2 weeks at 5 °C.”
t0“soybeans”
Claim · model-written summary
At 0°C pod freshness was lost after about a month despite green colour.
- Taxon
- soybeansGlycine maxt0
- Treatment
- 0°Ce0
- Outcome
- loss of freshness of podse0
- Value
- about a monthe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At 0°C, the loss of freshness of pods was noticed after about a month, while green color remained.”
t0“soybeans”
Claim · model-written summary
Seed sugar, free amino acid index and ascorbic acid dropped sharply after two days at 20°C.
- Taxon
- soybeansGlycine maxt0
- Treatment
- 20°Ce0
- Outcome
- Sugar content, index of free amino acid content (ninhydrin-positive substances), and L-ascorbic acid contente0
- Direction
- drastically decreasede0
- Value
- 2 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sugar content, index of free amino acid content (ninhydrin-positive substances), and L-ascorbic acid content in seeds drastically decreased in 2 days at 20°C.”
t0“soybeans”
Claim · model-written summary
Sugar and amino acid dropped markedly after one week at 5°C.
- Taxon
- soybeansGlycine maxt0
- Treatment
- 5 °Ce0
- Outcome
- sugar and amino acide0
- Direction
- marked decreasee0
- Value
- a weeke0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At 5 °C, marked decrease in sugar and amino acid was found after a week.”
t0“soybeans”
Claim · model-written summary
Amino acid decreased considerably after two weeks at 0°C.
- Taxon
- soybeansGlycine maxt0
- Treatment
- 0°Ce0
- Outcome
- amino acide0
- Direction
- considerably decreasede0
- Value
- 2 weekse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At 0°C, amino acid considerably decreased after 2 weeks of storage while sugar content showed little change.”
t0“soybeans”
Claim · model-written summary
Sugar content changed little after two weeks at 0°C.
- Taxon
- soybeansGlycine maxt0
- Treatment
- 0°Ce0
- Outcome
- sugar contente0
- Direction
- little changee0
- Value
- 2 weekse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At 0°C, amino acid considerably decreased after 2 weeks of storage while sugar content showed little change.”
t0“soybeans”
Claim · model-written summary
Taste loss was attributed mainly to decreasing sugar and amino acid.
- Taxon
- soybeansGlycine maxe0
- Outcome
- deterioration in the tastee0
- Qualifier
- decrease of sugar and amino acide0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Post-harvest deterioration in the taste of the green soybeans is supposed to be principally attributable to the decrease of sugar and amino acid.”
Claim · model-written summary
NaF retarded seed sugar change.
- Taxon
- soybeansGlycine maxt0
- Treatment
- NaFe0
- Outcome
- change of the sugar contente0
- Direction
- retardede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“change of the sugar content was retarded with NaF and 2, 4-dinitrophenol (DNP)”
t0“soybeans”
Claim · model-written summary
DNP retarded seed sugar change.
- Taxon
- soybeansGlycine maxt0
- Treatment
- 2, 4-dinitrophenol (DNP)e0
- Outcome
- change of the sugar contente0
- Direction
- retardede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“change of the sugar content was retarded with NaF and 2, 4-dinitrophenol (DNP)”
t0“soybeans”
Claim · model-written summary
Cycloheximide retarded amino acid change.
- Taxon
- soybeansGlycine maxt0
- Treatment
- cycloheximidee0
- Outcome
- amino acide0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“and that of amino acid with cycloheximide and DNP.”
t0“soybeans”
Claim · model-written summary
DNP retarded amino acid change.
- Taxon
- soybeansGlycine maxt0
- Treatment
- DNPe0
- Outcome
- amino acide0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“and that of amino acid with cycloheximide and DNP.”
t0“soybeans”
Claim · model-written summary
Modified-atmosphere packaging retarded sugar loss.
- Taxon
- soybeansGlycine maxt0
- Treatment
- These treatmentse0
- Outcome
- sugar losse0
- Direction
- retardatione0
- Comparator
- non-treated podse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These treatments brought about a retardation of sugar loss, and an increase of amino acid in contrast with a sharp decrease in non-treated pods.”
t0“soybeans”
Claim · model-written summary
Modified-atmosphere packaging increased amino acid versus untreated pods.
- Taxon
- soybeansGlycine maxt0
- Treatment
- These treatmentse0
- Outcome
- amino acide0
- Direction
- increasee0
- Comparator
- non-treated podse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These treatments brought about a retardation of sugar loss, and an increase of amino acid in contrast with a sharp decrease in non-treated pods.”
t0“soybeans”
Claim · model-written summary
Simple sealing had a comparable preservation effect and yielded high CO2 and low O2.
- Taxon
- soybeansGlycine maxt0
- Treatment
- Simple sealinge0
- Outcome
- high CO2 and low O2 concentrationse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Simple sealing also had a comparable effect to the a bove-mentioned treatments, showing high CO2 and low O2 concentrations in the bag during the days succeeding the sealing.”
t0“soybeans”
Claim · model-written summary
At 20°C modified packaging reduced shelf life to three to four days because of gas injury.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At 20°C, however, shelf life reduced to 3-4 days since a symptom of gas injury developed on the surface of pod and seed.”
t0“soybeans”
Claim · model-written summary
At 5°C no injury occurred during two weeks and sugar and amino acid loss slowed.
- Taxon
- soybeansGlycine maxt0
- Treatment
- 5°Ce0
- Outcome
- loss of sugar and amino acide0
- Direction
- considerably retardede0
- Value
- 2 weekse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“At 5°C, no injury was found during 2 weeks of storage and loss of sugar and amino acid was considerably retarded.”
t0“soybeans”
Claim · model-written summary
Packaging the whole plant preserved desirable taste for several days at 20°C.
- Taxon
- soybeansGlycine maxt0
- Treatment
- Packaging of a whole plant with leaves and pods attached in a PE bag of 0.03mm-thicknesse0
- Outcome
- preferable tastee0
- Direction
- kepte0
- Value
- several dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Packaging of a whole plant with leaves and pods attached in a PE bag of 0.03mm-thickness exhibited a marked effect on keeping quality, and preferable taste was kept for several days even at 20°C.”
t0“soybeans”
Claim · model-written summary
Whole-plant packaging maintained appearance and green pods without injury for over ten days at 20°C.
- Taxon
- soybeansGlycine maxt0
- Treatment
- this meanse0
- Outcome
- External appearancee0
- Direction
- maintainede0
- Value
- more than 10 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“External appearance was also maintained by this means, and pod color remained green without any gas injury for more than 10 days at 20°C.”
t0“soybeans”
The same questions in other papers
cycloheximide · molecular: metabolites · Glycine max (soybean)Positive and negative results
1 paper in the same direction as this paper · 4 in the opposite direction
- negative
- negative
- negative
2 papers more in this group
See all 6 papers →storage · quality: general · Glycine max (soybean)Positive and negative results
8 papers in the same direction as this paper · 3 in the opposite direction
- negative
- negative
- no effect
8 papers more in this group
See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.