Abstract
ABSTRACT Despite the technology available to agriculture, qualitative and quantitative losses occurring during post-harvest are still not controlled, and stored grains may undergo changes in their composition, due to storage conditions. This study aimed at determining the sensitivity of the alcoholic acidity and pH tests in soybean (GB 874RR cultivar) grains with different quality standards obtained during storage. A completely randomized design, in a 3 x 6 x 5 (3 storage conditions x 6 storage times x 5 methods) factorial scheme, was used. A correlation was observed among pH, total acidity content (r = 0.888) and grain quality parameters. Deterioration was identified based on the total acidity content, showing a high correlation with fungal incidence (r = 0.864), ether extract (r = -0.781) and electrical conductivity (r = 0.923). The use of phenolphthalein as indicator is more sensitive than pH 8.8. Among the pH determination methods, AOAC was the most suitable for assessing the quality loss during storage.
Highlights
Soybean [Glycine max (L.) Merrill] is the most important oilseed cultivated in the world
Despite all the technology available in the Brazilian agriculture, qualitative and quantitative losses occurring during the post-harvest process are still not well controlled, and, during this stage, soybean may undergo changes caused by the storage environment (Faroni et al 2009)
This study aimed at determining the sensitivity of the alcoholic acidity and pH tests in soybean, with different quality standards obtained during storage
Summary
Soybean [Glycine max (L.) Merrill] is the most important oilseed cultivated in the world. Despite all the technology available in the Brazilian agriculture, qualitative and quantitative losses occurring during the post-harvest process are still not well controlled, and, during this stage, soybean may undergo changes caused by the storage environment (Faroni et al 2009). The higher the acidity index of crude degummed oil, the greater the cost of the refining process, causing the increased addition of aqueous alkali, such as sodium hydroxide or sodium carbonate, and raw material loss (Bordignon 2009). Given that the formation on free fatty acids in beans results from the hydrolysis of fats (one of the first reactions triggered under adverse post-harvest handling conditions), this analysis makes it possible to quantify (volumetric method) the deterioration process in early stages. This study aimed at determining the sensitivity of the alcoholic acidity and pH tests in soybean, with different quality standards obtained during storage
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