Quality of three cowpea green-grains cultivars refrigerated

Authors

Edson F. da Silva, Aurélio P. B. Júnior, Maria C. T. de Albuquerque, José R. T. de Albuquerque, Hamurábi A. Lins and Adriano do N. SimõesResultado de imagem para email icon

Abstract

The objective of this study was to evaluate the quality of green-grains from three cultivars of cowpea kept in refrigeration. The experiment was conducted at the Universidade Federal Rural de Pernambuco – Unidade Acadêmica de Serra Talhada. The experimental design was completely randomized with 6 replicates within a 3 x 4 factorial arrangement. The first factor consisted of three cultivars of cowpea (BRS-Guariba, BRS-Tumucumaque and BRS-Potengi) and the second factor consisted of four storage periods: 0, 7, 14 and 21 days. Packages consisted of 200 g of green beans of each cultivar, placed in 15 x 10 cm polypropylene bags of 15 μm thickness. After sealed, samples were kept at 5 °C ± 2 and 90 ± 5 % of relative humidity. There was an intense drop in total acidity in chlorophyll and carotenoids, that was visually perceived by a change in the tone of green and increased content of soluble solids during cold storage. The maximum conservation time for the conditions studied was 14 days. After this period, a slight darkening of the beans was noticed.  This conservation time is longer than the packages currently found in the market. The BRS-Guariba and BRS-Potengi cultivars showed the smallest variations in pH, titratable acidity (TA), chlorophylls (CLT) and carotenoids (CRT). These two cultivars were more suitable for storage at refrigeration.

Key-words

Vigna unguiculata, Packaging, Postharvest, Chlorophylls

Amaz. Jour. of Plant Resear. 1: 14-19. August 2017
https://doi.org/10.26545/b00001x
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