Journal of Biosystems Engineering

  • 제37권6호
  • /
  • Pages.398-403
  • /
  • 2012
  • /
  • 1738-1266(pISSN)
  • /
  • 2234-1862(eISSN)
한국농업기계학회 (Korean Society for Agricultural Machinery)
권호 표지
DOI QR코드

DOI QR Code

Estimation of the Flavor of Green Soybean during Storage from Single Pod Measurements using Dedicated Near-Infrared Transmission Spectrometer

  • 투고 : 2012.10.16
  • 심사 : 2012.11.29
  • 발행 : 2012.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Purpose: Green soybeans (edamame) are now an economically important and popular food product in Japan. In order to shorten breeding time and to decide an optimal harvest time, we have been developing a dedicated NIRT spectrometer since 2004 for the determination of constituent content such as sucrose and free amino acids, which are two major contributors to the eating quality, in a single pod green soybean. Methods: The obtained models showed that the developed NIRT instrument had reasonable accuracy for the determination of these two components. Then we carried out the investigation into the change in two components during a few days storage using these models with changing time, variety/cultivar, packaging and temperature. Results: The result showed that the most affecting factor on decreasing both sucrose content and free amino acids was variety/cultivar. The time, packaging and temperature also affected significantly in most cases.

키워드

참고문헌

  1. Arganosa, G. C., T. D. Arkentin, V. J. Racz, S. Blade, C.Phillips and H. Hsu. 2006. Prediction of crude proteincontent in field peas using near infrared reflectance.Canadian Journal of Plant Science 86(1): 157-159. https://doi.org/10.4141/P04-195
  2. Egashira, H., M. Natsuga, Y. Sue, T. Ikeda, T. Chida, N.Horinouchi and T. Akazawa. 2011. Determination ofgreen soybean (Edamame) quality using near-infraredspectroscopy (part 2) - Constituent content determinationof green soybeans with pods-. Journal of the JapaneseSociety of Agricultural Machinery 73(1):51-56. (inJapanese)
  3. Font, R., M. D. Rio-Celestino and A. D. Haro-Bailon. 2006.The use of near-infrared spectroscopy (NIRS) in thestudy of seed quality components in plant breedingprograms. Industrial Crops and Products 24(3):307-313. https://doi.org/10.1016/j.indcrop.2006.06.012
  4. Golebiowski, T., A. S. Leong and J. F. Panozzo. 2005. Nearinfrared reflectance spectroscopy of oil in intact canola seed (Brassica napus L.). II. Association betweenprincipal components and oil content. Journal of NearInfrared Spectroscopy 13(4): 255-264.
  5. Golebiowski. T. 2004. Near infrared reflectance spectroscopyof oil in intact canola seed (Brassica napus, L.). I.Attributes of the intact seed spectrum. Journal of NearInfrared Spectroscopy 12(5): 325-330.
  6. Iwata, T. and K. Shirahata. 1979. Keeping quality of greensoybeans I. The factors concerning postharvest qualitydeterioration and the effects of atmosphere andwhole plant packaging. J. Japan Soc. Hort. Sci. 48(1):106-113. https://doi.org/10.2503/jjshs.48.106
  7. Masuda, R. 2003. The quality of green soybean - constituentscontribute to eating quality-. Journal of theJapanese Society for Edamame Science 1:4-9. (in Japanese)
  8. Natsuga, M., Y. Sue, T. Ikeda, H. Egashira, T. Akazawa andN. Ura. 2007. Development and evaluation of dedicatedbench-type near infrared spectrometers to estimatethe flavour of green soybeans from single pod measurements.Journal of Near Infrared Spectroscopy12(5):327-332.
  9. Natsuga, M., Y. Sue, T. Ikeda, H. Egashira, T. Akazawa andN. Ura. 2007. Development and evaluation of dedicatedbench-type near infrared spectrometers to estimatethe flavour of green soybeans from single pod measurements.Journal of Near Infrared Spectroscopy15(5): 327-332. https://doi.org/10.1255/jnirs.741
  10. Perez-Vich, B., L. Velasco and J. M. Fernandez-Martinez.1998. Determination of seed oil content and fatty acidcomposition in sunflower through the analysis ofintact seeds, husked seeds, meal and oil by nearinfraredreflectance spectroscopy. Journal of the AmericanOil Chemists Society 75(5): 547-555.
  11. Sato, T., A. Maw and M. Katsuta. 2003. NIR reflectancespectroscopic analysis of the FA composition insesame (Sesamum indicum L.) seeds. Journal of theAmerican Oil Chemists Society 80(12): 1157-1161. https://doi.org/10.1007/s11746-003-0835-5
  12. Sue, Y., M. Natsuga, H. Egashira, T. Ikeda, T. Chida, N. Horinouchi and T. Akazawa. 2009. Determination of green soybean (Edamame) quality using near-infrared spectroscopy (part 1) -Determination of eating qualityrelated constituent content of green soybean (Edamame) seeds. Journal of the Japanese Society of Agricultural Machinery 71(6):98-105. (in Japanese)
  13. Velasco, L., A. D. Haro and J. M. Fernandez-Martinez. 1997. Determination of the fatty acid composition of the oil in intact-seed mustard by near-infrared reflectance spectroscopy. Journal of the American Oil Chemists Society 74(12):1595-1602. https://doi.org/10.1007/s11746-997-0083-3

피인용 문헌

  1. In Situ Estimation of the Constituents of Green Soybean (Edamame) Pod using Near-Infrared Transmission Spectroscopy vol.39, pp.4, 2014, https://doi.org/10.5307/JBE.2014.39.4.352