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Effects of Packaging and Storage Temperature on Quality during Storage of Mungbean Sprouts  

Cho Sook-Hyun (Gyeongsangnam-do Agricultural Research & Extenion Services)
Lee Sang-Dae (Gyeongsangnam-do Agricultural Research & Extenion Services)
Choi Yong-Jo (Gyeongsangnam-do Agricultural Research & Extenion Services)
Kim Nak-Goo (Gyeongsangnam-do Agricultural Research & Extenion Services)
Kang Jin-Ho (Research Institute of Life Science, Gyeongsang National University)
Cho Sung-Hwan (Department of Food Science and Technology & Institute of Agriculture and Life Sciences, Gyeongsang National University)
Publication Information
Food Science and Preservation / v.12, no.6, 2005 , pp. 522-528 More about this Journal
Abstract
Effects of packaging and storage temperature on the quality and shelf life of mungbean sprouts(vigna radiata (L.) Wilczek) were studied Mungbean sprouts were packaged in polypropylene films(PP) and oriented polypropylene films(OPP) with 200 g, 250 g, and 300 g and stored at $4^{\circ}C,\;8^{\circ}C$ and $12^{\circ}C$, respectively. The deterioration of quality of mungbean sprouts during storage was caused by wilting of hypocotyl, abscission of cotyledon and softening of tissue. Total weight loss never exceeded $1\%$ and no visible signs of shrivelling of mungbean sprouts were observed. At $4^{\circ}C,\;30{\mu}m$ of OPP film per 250 g mungbean sprouts provided the optimal atmosphere composition(i.e. $3\%\;\O_2\;and\;5\%\;CO_2$). A shelf life of 6 days was achieved with these conditions. Hardness of hypocotyl, when deterioration in freshness began, was about 1,027.2 g when considerably deteriorated Hunter b value was 13 in deteriorated hypocotyl, vs. 11 for hypocotyl of fresh mungbean sprouts was accelerated by fluctuating storage temperature by the increment of storage time. It also was found that the optimum shelf life period was estimated to be 6, 2 and 2 days for 4, 8 and $12^{\circ}C$, respectively.
Keywords
mungbean sprouts; packaging film; storage temperature;
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