Produção Nacional
Revisado por pares
Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.)
2020; Elsevier BV; Volume: 342; Linguagem: Inglês
10.1016/j.foodchem.2020.128390
ISSN1873-7072
AutoresNatália Elizabeth Galdino Alves, Mariana Juste Contin Gomes, Christiane Mileib Vasconcelos, Ana Carolina Cavallari de Lima, Sâmara Letícia Silva de Lima, Edy Sousa de Brito, P. Z. Bassinello, Hércia Stampini Duarte Martino,
Tópico(s)Postharvest Quality and Shelf Life Management
ResumoCarioca beans contribute to health maintenance around the world, and the evaluation of commercial postharvest storage (CPS) ensures their quality. This study aimed to evaluate the effect of CPS on technological, physicochemical and functional properties of carioca beans. Two genotypes (Pontal–PO and Madreperola–MP beans) were stored under CPS or controlled conditions and were evaluated after harvest and after three- and six-months storage. PO and MP hardened with time, but the cooking time did not differ. PO is darker than MP and both darkened over time. Storage time affected pH and acidity of the beans and MP presented better physicochemical properties than PO, with lower activity of peroxidase (p = 0.004) and polyphenoloxidase (p = 0.001) enzymes. Glycosylated kaempferol was suggested as a possible chemical marker to differentiate the aging of PO and MP beans. In conclusion, besides the technological differences, the storage was able to prevent physicochemical and functional alterations of beans.
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