Investigation of soybean sprout rot and the elimination of improper seeds for quality control on soybean seedlots

Soybean sprouts have been a considered a nutrient-rich vegetable for hundreds of years. To evaluate the seedlot quality of soybean sprouts grown, and to evaluate a method for reducing the presence of improper seeds in soybean seedlots, microbes associated with soybean sprout rot were isolated from samples collected. Morphological characteristics and gas chromatography profiles of the cultured fungal and bacterial strains were identified. Eight types of improper seeds were identified: purple stain(Ps), black rot(Br), seed coat black spot(Cb), wrinkled seed(Ws), brown hilum(Bh), seed coat fracture(Cf), unripe seed(Us), and brown seed coat(Bc). The improper seeds were also dipped into 15%, 20%, and 25% NaCl solutions, as well as a saturated solution of NaCl, for 1min. As the NaCl concentration increased, the number of floating improper seeds increased as well. The highest floating rates were observed for the Cf seeds.