Abstract
The effect of packaging with perforated PE/PP film on keeping quality of green soybeans was investigated. The results were as follows:
1. The quality of soybeans was kept good by packaging in perforated film with hole density: 0.5 hole (0.9mmφ)/cm2. Smaller density than that seemed to hasten fermentation. It seems to be brought by the suppression of transpiration, the increase of CO2 and the extreme decrease of O2. The marketable quality was able to be kept for 6 days at 30°C and for 14 days at 5°C by the adequate package.
2. About 30% of sugar content in soybeans at harvest time decreased after a day and 7 days after harvest respectively at 30°C and 5°C.
3. Storages in water-proof corrugated fiberboard boxes had the same effect as the packaging with perforated film.
4. There was a high correlation between the surface color and the ascorbic acid content of soybeans.
