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We investigated five commercial types of packaging for green soybeans. The packages consisted of microperforated, perforated or non-perforated oriented polypropylene. In-package oxygen concentrations were 9.3% to 19.7%. Micro-perforated packages maintained especially high oxygen concentrations, so these were considered unsuitable for modified atmosphere packaging (MAP). Two hundred-gram amounts of green soybeans were packaged in polypropylene (17.3 cm×18.3 cm ; thickness : 41 μm) with 0, 1, 2, 3 or 4micro-perforations 209μm in diameter. The packaged green soybeans were stored at 5°C and their quality was investigated at 1-week intervals for 3 weeks. The flavor of green soybeans packaged in the non-perforated bag was judged to be off after 1 week ; this was attributed to the excessively low oxygen concentration. Bags with 1 or 2micro-perforations allowed for sufficient oxygen concentrations and maintained high carbon dioxide conditions, so their flavor was judged to be good even after 3 weeks. The green color of the raw beans was maintained in the samples in bags with fewer microperforations. However, when the beans were boiled, the green color of all samples became more vivid regardless of the number of micro-perforations in the packaging. The packaged beans hardened over time, whether tested raw or boiled, and the number of micro-perforations in the packaging did not affect this hardening. (Received Oct. 26, 2012 ; Accepted Mar. 6, 2013)

Optimum Design for Commercial Packaging of Green Soybeans using Micro-perforated Pouches