Evaluation of the shelf-life of vegetable-type soybean pods

Abstract

The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7°C for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7°C. There was no difference in the lipid content after the storage at 30 and 7°C for 9 d. The starch and sucrose contents decreased after the first day of storage at 30°C. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7°C. The green color of the pods that was an indication of the quality that was maintained when stored at 7°C during 3 d. To preserve the quality of vegetable-type soybean, pods should be stored at 30°C and consumed within 24 h or stored at 7°C for up to 3 d of storage.