Effect of Hydro-Cooling on Storage Life of Green Soybean (Glycine Max L.)

For further information, contact Department of Post-harvest Technology, Faculty of Engineering and Agro-industry, Maejo University, Chiang Mai 50290, Thailand.
Fertigation for cut chrysanthemum
Study of fertilizer efficiency, 2003-09-01

Water Cooling of Green Soybeans

Green soybeans were cooled by using water temperatures of 0, 2, and 5°C. The cooling time obtained were 4.3, 2.3, and 1.3 min, respectively. After packing the green soybeans in polypropylene bags, these were stored at 3°C for 27 days.

Improved Color after Storage, but No Difference in Weight Loss

Green soybeans cooled with water temperatures of 2 and 5°C had less change in peel color, whereas, there were no significant changes in weight loss, total soluble solids, and starch content among the treatments. Oxygen and carbon dioxide content in headspace were 5-12% and 10-18%, respectively, and there was no ethylene detected during storage.

Download the PDF. of this document, 19,150 bytes (18.7 KB).