Embalagem a vácuo: efeito no escurecimento e endurecimento do feijão durante o armazenamento

Abstract

The influence of using vacuum packaging to control browning and hardening of the seed coat was evaluated in beans cv. 'Pérola'. The beans after dried, were subjected to different packaging: vacuum sealed polyethylene (thickness: 80μm), no vacuum sealed polyethylene (thickness: 80μm) and commercial packaging (thickness: 20μm), stored for eight months under ambient conditions. Analyses of moisture, cooking time, color, enzymatic activity and phenolic compounds, shortly after drying and at intervals of two months until the eighth month. Cooking time was longer for the beans packed in commercial packaging, than in the other containers at the end of storage. The grains packed in polyethylene bags sealed under vacuum showed less decline in the values of L *. The samples will vacuum sealed package showed peroxidase activity and polyphenoloxidase below the grain of commercial packaging. The total phenolic content was not significantly different. The use of vacuum sealed package will was effective in slowing the increase in cooking time, the darkening of the integument, the activity of the enzymes polyphenoloxidase and peroxidase of bean cv. 'Perola' during storage for eight months at ambient condition.