TY - CHAP
T1 - Handling and storage effects on quality and health-beneficial compounds of 'ready-to-eat' edamame
AU - Johnstone, C.
AU - Archbold, D. D.
PY - 2009
Y1 - 2009
N2 - 'Ready-to-eat' edamame (Glycine max) may have potential as a healthy snack food. For this to occur, the edamame may be blanched in the pod, frozen for storage and shipping, and thawed on the display shelf prior to purchase. This study examined pod/seed quality and health-beneficial traits, including pod color, total antioxidant activity, and content of soluble sugars, phenolics, and ascorbic acid, of 2 edamame cultivars during the post-thawing shelf life period. Pods were blanched for 90 s immediately after harvest, frozen, then allowed to thaw in 4°C cold storage and sampled after 0, 3, and 7 days. Pod color after blanching and freezing was lighter and more yellowish-green, but cold storage duration had no clear effect. Seed sucrose levels declined and glucose increased during cold storage. Total antioxidant activity and total phenolic content declined after blanching/freezing, but showed no clear trends during post-thawing cold storage. The total ascorbate content showed no clear responses to blanching/freezing or to cold storage time. Overall, blanched, frozen, and then thawed 'ready-to-eat' edamame retained acceptable quality for at least 7 days in cold storage.
AB - 'Ready-to-eat' edamame (Glycine max) may have potential as a healthy snack food. For this to occur, the edamame may be blanched in the pod, frozen for storage and shipping, and thawed on the display shelf prior to purchase. This study examined pod/seed quality and health-beneficial traits, including pod color, total antioxidant activity, and content of soluble sugars, phenolics, and ascorbic acid, of 2 edamame cultivars during the post-thawing shelf life period. Pods were blanched for 90 s immediately after harvest, frozen, then allowed to thaw in 4°C cold storage and sampled after 0, 3, and 7 days. Pod color after blanching and freezing was lighter and more yellowish-green, but cold storage duration had no clear effect. Seed sucrose levels declined and glucose increased during cold storage. Total antioxidant activity and total phenolic content declined after blanching/freezing, but showed no clear trends during post-thawing cold storage. The total ascorbate content showed no clear responses to blanching/freezing or to cold storage time. Overall, blanched, frozen, and then thawed 'ready-to-eat' edamame retained acceptable quality for at least 7 days in cold storage.
KW - Blanching
KW - Cold storage
KW - Freezing
KW - Glycine max
KW - Postharvest
KW - Vegetable soybean
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UR - http://www.scopus.com/inward/citedby.url?scp=75449106597&partnerID=8YFLogxK
U2 - 10.17660/actahortic.2009.841.60
DO - 10.17660/actahortic.2009.841.60
M3 - Chapter
AN - SCOPUS:75449106597
SN - 9789066056022
T3 - Acta Horticulturae
SP - 467
EP - 469
BT - Acta Horticulturae
ER -