Effect of storage time and conditions on the seed coat colour of Australian adzuki beans

被引：0
|
作者：
Yousif, AM
Kato, J
Deeth, HC [1 ]
机构：
[1] Univ Queensland, Sch Land & Food Sci, Brisbane, Qld 4072, Australia
[2] Univ Queensland, Sch Land & Food Sci, Gatton, Qld 4343, Australia
[3] Hokkaido Cent Agr Expt Stn, Crop & Vegetable Qual Sect, Naganuma, Hokkaido, Japan
来源：
FOOD AUSTRALIA | 2003年 / 55卷 / 10期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Two varieties of adzuki beans (Vigna angularis), Bloodwood and Erimo, were stored at temperatures of 10, 20 or 30degreesC, and relative humidities (RH) 40 or 65%, and samples were analysed at 0, 1.5, 3 and 6 months. Storage at 30degreesC for > 1.5 months caused a significant decrease in the a(star) and b(star) colour values and darkening of the seed coat. Beans stored at 65% RH had lower L-star but higher a(star) and b(star) colour values than those stored at 40% RH. Bloodwood and Erimo samples showed similar trends in colour during storage. The best storage conditions for the preservation of the adzuki colour were 10degreesC and 65% RH. The Australian beans had lower L-star, a(star) and b(star) colour values than Japanese Erimo-shouzu beans and storage increased the difference.
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页码：479 / 484
页数：6
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