Morphological Characters and Color of Mungbean Sprouts Affected by Water Supplying on the Harvest Day
2008
Hong, D.O. (Nongwoo Bio Co., Ltd., Yeoju, Republic of Korea) | Jeon, S.H. (Gyeongsang National University, Jinju, Republic of Korea) | Lee, C.W. (Gyeongsang National University, Jinju, Republic of Korea) | Kim, H.Y. (Gyeongsang National University, Jinju, Republic of Korea) | Kang, J.H. (Gyeongsang National University, Jinju, Republic of Korea), E-mail: [email protected]
Traditionally mungbean (Vigna radiata L.) sprouts has been stored after dehydration to decrease their decay. The study was done to determine the effect of watering for final 12 hours of harvest day on morphological characters and color of mungbean sprouts. The seeds of cv. Zhong Lu 1 were soaked in 50 ppm BA solution immediately before 4 hour aeration and then cultured for 6 days, when water-supplied for final 12 hours or not. After packaged with PE envelops, the sprouts stored 5 days at 8℃, and their morphological characters, fresh and dry weights, and colors were measured everyday. Compared to non-water supplied, water supplied sprouts had thicker hypocotyl diameter in middle part, and higher total fresh weight due to increment of cotyledon and hypocotyl ones although the two sprouts did nearly same in other characters. Only nonwater supplied sprouts showed higher color b value in hypocotyl than water supplied ones although there were not significant differences between them in other color-related characters, meaning that the latter ones were more rapidly decayed during their storage. In non-water supplied sprouts, number of lateral roots, hypocotyl and root lengths, total fresh weight, brightness of hypocotyl and root was decreased since 3 days after storage but cutting resistance of hypocotyl was done since 5 days.
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