Estudo sobre as alterações de algumas características químicas e fisiológicas do feijão mulatinho (Phaseolus vulgaris L.) em função de armazenagens alternativas a nível de pequeno produtor.

Abstract

Through laboratory's tests and analysis, the alterations of the tegument coloration, cooking ideal time, vigor and germination percentages and protein contents, entire carbohydrate, reducing sugars and seeds moisture of "MULATINHO" bean {Phaseolus vulgaris) were studied in term of different types of storage. Seeds were packed during six months in different conditions of silo size, thermal insulation and presence of orange peel as additive, being investigated monthly. It was noted that protein contents and entire carbohydrate, as vigor and germination percentages Suffered a redution during storage period. In the last of this period, it was checked a increase of moisture contents and cooking ideal time of seeds as well as a darkening of its tegument.