Study on storage of mung bean sprouts
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Date
2010
Authors
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Publisher
CCSHAU
Abstract
The present investigation was conducted with the objective to enhance shelf life of mung bean
sprouts. The sprouts subjected to various treatments viz., pulsed electric field (PEF) (10,000 V for 10s),
hot water dip (HWD) (50°C, 2 min), ethanol vapours (1h) and UV-Irradiation (1h); and then stored at
room (25±1°C) and low (7±1°C) temperature conditions. The sprouts were analyzed regularly at 24 h
interval till end of shelf life for TSS, titratable acidity, ascorbic acid, total phenols, antioxidant activity,
polyphenol oxidase activity, non-enzymatic browning, total plate count and overall acceptability. In the
present investigation, an apparent increase in protein, fat and ash contents on % dry matter basis was
observed in sprouts as compared to raw seeds. Sprout length and weight increased during storage.
Sprout lengths of 0.92-3.38 cm at room temperature and 0.88-1.60 cm at low temperature were
obtained in 48 h and 120 h, respectively. TSS, ascorbic acid, total phenols and antioxidant activity of
sprouts first increased and then decreased significantly during storage, however for acidity, there was a
progressive decrease and for non-enzymatic browning and polyphenol oxidase activity a progressive
increase with increase in storage period. The trends were similar at room and low temperature storage
conditions. Different treatments given to sprouts resulted in differential effect on various parameters.
HWD showed higher TSS and acidity than that of control. The ascorbic acid, total phenols and
antioxidant activity were maximum in ethanol vapours treated sprouts. The least browning was
observed in ethanol treatment. There was a general decrease in polyphenol oxidase activity by various
treatments. There total plate count was not significantly affected by various treatments. Overall
acceptability under various treatments decreased from 8.5 to 6.2 during storage period of 48 h at room
temperature and 9.0 to 6.5 during storage period of 120 h at low temperature. Hot water and ethanol
vapour treated sprouts showed higher acceptability than other treatments. Thus, it can be concluded
from the present study that mungbean sprouts remained acceptable upto 48 h and 120 h at room and low
temperature conditions, respectively. The ethanol vapour and HWD treatments significantly improved
the shelf life of mung bean sprouts, both at room as well as low temperature conditions of storage.
Description
Keywords
Developmental stages, Storage, Vegetables, Acidity, Beans, Alcohols, Fruits, Vitamins, Phenols, Irrigation