Effect of Light Quality on Shape and Greening of Selling Mungbean Sprouts
2008
Hong, D.O. (Gyeongsang National University, Jinju, Republic of Korea) | Jeon, S.H. (Gyeongsang National University, Jinju, Republic of Korea) | Kang, J.H. (Gyeongsang National University, Jinju, Republic of Korea), E-mail: [email protected] | Ryu, Y.S. (Agricultural RnD Promotion Center, Seoul, Republic of Korea) | Lee, Y.S. (Jeonnam Agricultural Research and Extension Service, Naju, Republic of Korea)
Storage conditions of selling mungbean sprouts should affect their marketability. The study was done to examine the effect of light quality (blue, green, yellow, red, far-red) on greening period, shape, fresh and dry weights of mungbean (cv. Zhong Lu 1) sprouts for 5 days to get some information on designing their various polyethylene envelops with different colors. Periods taking to green were 2 to 3.5 days in blue, red and far-red lights but longer than 6 days in green and yellow lights. Yellow lights had the longest total length adding hypocotyl and root, and blue light did the widest hypocotyl diameter while all light treatments showed similar lateral roots for the period. Total fresh and dry weights were the highest in red light but the least in far-red light. Their lengths and weights in green and yellow lights showing the longest periods for their greening declined with increased storage periods but showed no difference between them, meaning that the envelops should be designed mainly by green and yellow colors.
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