Post-Harvest Management of Immature (Green and Semi-Green) Soybeans: Effect of Drying and Storage Conditions (Temperature, Light, and Aeration) on Color and Oil Quality

Abstract

Soybean downgrading due to immature (green and semi-green) color at harvest, caused by frost conditions, poses a significant loss to producers and processors. After harvest, drying and storage are important for preserving the quality of the harvested produce. This study investigated the impact of drying on color change in harvested immature soybeans and the effect of the soybean moisture content, storage environment (temperature, light, and aeration), and storage period on color change and oil quality of immature soybeans. Soybeans were harvested at three different maturity stages: R6 (green) and R7 (semi-green) in pods and R8 (fully matured) in seed. The soybeans in pods were dried, shelled, and conditioned to moisture contents of 12% and 17% (wet basis) prior to storage in 12 storage chamber (box) environments. The chambers were built to have four environments of “light” and “no light” with and without aeration and were stored at temperatures of either 4 °C or 23.5 °C for 24 weeks. Samples were taken every 2 weeks for 2 months and then bimonthly in storage. Soybean color change during drying and their chlorophyll, color, peroxide value (PV), and free fatty acid (FFA) status in storage were determined. Visual observation showed that R6 (green) soybean color faded after 48 h drying, which was supported with a colorimeter reading as the “a” value increased from −8.89 to −3.83 and −8.89 to −1.71 with 37 °C and 27 °C drying temperatures, respectively. The ANOVA analysis showed that light had the greatest contribution (~81%) to the color change compared to the other three storage environment factors of temperature (~9.1%), aeration (~8%), and moisture content (~1.5%) with <10% separate effects. During storage, the R6 green and R7 semi-green soybean color continued to fade with color a-values that exceeded the initial values of the R8 matured (control) by 353% and 350%, respectively, by the end of the storage period. Low amounts of peroxide and free fatty acids (FFA) were recorded throughout the storage period. Only the FFA of 17% M.C. soybeans stored at 23.5 °C exceeded acceptable limits at the end of the storage period. Exposing immature (green and semi-green) soybeans to light resulted in the fading of the green color. Seed producers in regions prone to frost can extend harvest time by allowing immature soybeans to field-dry.