E G Alves Natália, J C Gomes Mariana, M Vasconcelos Christiane, C Lima Ana, L S de Lima Sâmara, S Brito Edy, Z Bassinello Priscila, S D Martino Hércia
Department of Nutrition and Health, Federal University of Viçosa, Purdue Avenue, s/n, Campus Universitário, Viçosa, Minas Gerais, Brazil.
Food Biotechnology Laboratory, Vila Velha University, 21 Comissário José Dantas de Melo Avenue, Boa Vista Campus, Vila Velha, Espírito Santo, Brazil.
Food Chem. 2021 Apr 16;342:128390. doi: 10.1016/j.foodchem.2020.128390. Epub 2020 Oct 15.
Carioca 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.
卡里约卡豆对世界各地的健康维护有贡献，对商业收获后储存（CPS）的评估可确保其质量。本研究旨在评估CPS对卡里约卡豆的工艺、理化和功能特性的影响。两种基因型（蓬塔尔-PO和马德雷佩罗拉-MP豆）在CPS或受控条件下储存，并在收获后以及储存三个月和六个月后进行评估。PO和MP随时间变硬，但烹饪时间没有差异。PO比MP颜色深，且两者都随时间变深。储存时间影响了豆子的pH值和酸度，MP的理化性质比PO更好，过氧化物酶（p = 0.004）和多酚氧化酶（p = 0.001）的活性更低。糖基化山奈酚被认为是区分PO和MP豆老化的一种可能的化学标志物。总之，除了工艺差异外，储存能够防止豆子的理化和功能改变。
