Determination of suitable packaging method and storage temperature for mung bean sprouts (Vigna radiata (L.) wilckzek)
2002
Siti Hajar A. | Norhelaliah I. | Mahmud T.M.M.
Mug bean sprouts are highly perishable with short shelf-life. Postharvest handling for mung bean sprouts is not easy because they are small, crispy and have high moisture content. Short, fat, thick and bleached white hypocotyls sprouts with light yellow cotyledon have been well known as the `Ipoh Taugeh`. However, there are some problems of maintaining the freshness because mung bean sprout cannot be stored for a long time due to many reasons especially improper handling practices. Statistics show that the estimated losses of produce in Malaysia are about 10-50%. It has been estimated tat mung bean sprouts have the highest loses among the vegetables due to improper handling practices. Studies have been shown that the pre-cooling can release field heat from vegetables immediately after harvest. Packaging with plastic bag could reduce moisture loss of produce. The use of low storage temperature is also important to reduce transpiration and respiration rates prevent microorganisms` activities and diseases. The objective of this study was to evaluate the suitable packaging methods and storage temperature of fresh mug bean sprouts (Vigna radiata (L.) Wilczek) to attained extended shelf-life.
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