枝豆の品質に及ぼす収穫時期と貯蔵温度の影響(B. 生活科学)

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  • 枝豆の品質に及ぼす収穫時期と貯蔵温度の影響
  • エダマメ ノ ヒンシツ ニ オヨボス シュウカク ジキ ト チョゾウ オンド
  • Effect of Harvest Time and Storage Temperature on the Quality of Green Soybean Seeds (Edamame) (B. LIVING SCIENCE)

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大豆の利用拡大を図る目的で, 極大粒種のオオツル, 普通黄大豆タマホマレ, 緑大豆井手町在来の3品種を用い, 枝豆としての収穫時期の判定と, 収穫後の品質変化について検討した。本実験で用いた大豆3品種とも一莢当りの種子数が1,2粒と枝豆用の品種に比べ少なく, また収穫までの生育日数も長くかかることがわかった。大豆の風味や品質に関与する還元糖, アミノ酸, アスコルビン酸は種子の成熟にしたがい減少した。しかし, 全糖は増加傾向にあった。大豆の莢の外観による収穫適期の判定には, CIEのa値が化学成分の変化と高い相関関係にあることがわかった。収穫後の品質保持には, 低温貯蔵が有効であるが, 井手町在来のように, 20℃貯蔵でも全糖, アミノ酸含量の減少が少ない品種のあることがわかった。

Green soybean seeds (Edamame) have higher levels of ascorbic acid, sugars, such as glucose, and sucrose, and free amino acids than matured beans. These compounds depend on the tastable quality of soybean seeds and decrease rapidly after harvest. In this paper, the seeds of 3 cultivars, which are Otsuru, Tamahomare, and Ide-cho zairai were used to evaluate their acceptability for Edamame. The harvest periods of these soybean were later than the Edamame cultivars and were about 50 to 63 days after flowering. The seeds of a pod contained mainly one and two and three seeds was only 2 to 10 percent of total pods. Reducing sugar, free amino acids, ascorbic acid contents showed a decline of these cultivars during maturation. These changes coincided with CIE a values of seed pods. After harvest, ascorbic acid and free amino acid contents in three cultivars decreased rapidly at 20℃ storage. Total sugar content in Ide-cho zairai remained more or less constant up to 7 days at 5° and 20℃ storage. From these results, it was found that these cultivars had fewer seeds per a pod, but were exploited for fresh vegetables, such as snack, salad, side dish and so on. Among the rest, Ide-cho zairai was better keeping quality after harvest.

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identifier:KJ00000079603

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