Work

Deterioration and CO2 and Ethylene Production of Stored Mung Bean Sprouts1

Year: 1981

Type: article

Abstract: The mean rate of deterioration of green gram mung bean ( Vigna radiata [L.] R. Wilcz.) sprouts stored at 0, 2.5, 5 or 10°C increased linearly with temperature. The sprouts reached the lower limit of salability in about 8.5, 5.5, 4.5 and 2.5 days at the respective temperatures. There was no symptom of chilling injury. The rates of CO 2 production were 23, 29, 42 and 96 mg/kg— hr, at 0, 2.5, 5 and 10°, respectively, when measured 1 day after the sprouts were harvested. The corresponding rates of ethylene production were 0.15, 0.05, 0.24 and 0.90 μl/kg-hr.

Source: Journal of the American Society for Horticultural Science

DOI: 10.21273/jashs.106.6.817

Authors: Werner J. Lipton, Wesley K. Asai, David C. Fouse

Institution: United States Department of Agriculture

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,500