Effect of UV-B treatment during the growth process on the postharvest quality of mung bean sprouts (Vigna radiata )

2018 ◽  
Vol 53 (9) ◽  
pp. 2166-2172
Author(s):  
Mengyuan Gui ◽  
Hui He ◽  
Yida Li ◽  
Xiaoxuan Chen ◽  
Hanbo Wang ◽  
...  
Keyword(s):  
Vigna Radiata ◽  
Mung Bean ◽  
Growth Process ◽  
Postharvest Quality ◽  
Mung Bean Sprouts ◽  
Bean Sprouts

scholarly journals Vacuum Cooling and Storage Temperature Influence the Quality of Stored Mung Bean Sprouts

HortScience ◽  
2000 ◽  
Vol 35 (5) ◽  
pp. 891-893 ◽  
Author(s):  
Jennifer R. DeEll ◽  
Clément Vigneault ◽  
Frédérique Favre ◽  
Timothy J. Rennie ◽  
Shahrokh Khanizadeh
Keyword(s):  
Weight Loss ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Storage Temperature ◽  
Temperature Influence ◽  
Mung Bean Sprouts ◽  
Vacuum Cooling ◽  
And Storage ◽  
Bean Sprouts

The objective of this research was to evaluate the effects of vacuum cooling and temperature on the quality and storage life of mung bean sprouts (Vigna radiata L. Wilczek). Sprouts in micro-perforated bags were either not precooled or vacuum cooled to 9, 6, or 3 °C, and stored for 7 days at 1, 3, or 6 °C. Vacuum-cooled bean sprouts lost more weight than sprouts not precooled, and the weight loss was greater when the sprouts were cooled to lower temperatures. However, the total loss never exceeded 5% and no apparent signs of shrivel were observed. Vacuum cooling resulted in greater product freshness after 4 days of storage, but the effect was nonsignificant after 7 days. Storage temperature had greater influence on bean sprout quality than did cooling temperature, with greater freshness and whiter hypocotyls at the lower temperatures. However, blackening of cotyledons increased as the storage temperature decreased.

Scanning electron microscopy of native biofilms on mung bean sprouts

2003 ◽  
Vol 49 (1) ◽  
pp. 45-50 ◽  
Author(s):  
William F Fett ◽  
Peter H Cooke
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Food Safety ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Fibrillar Material ◽  
Mung Bean Sprouts ◽  
Native Microflora ◽  
Bean Sprouts ◽  
Scanning Electron

Native biofilms present on the adaxial surface of cotyledons of mung bean sprouts (Vigna radiata) were studied by use of scanning electron microscopy. Biofilms were abundant on the cotyledon surfaces and were comprised of rod-shaped bacteria, cocci-shaped bacteria, or yeasts, often with one type of microbe predominant. In contrast to our earlier study of biofilms on green sprouts (alfalfa, clover, broccoli, and sunflower), yeast and cocci were abundant on mung bean. Filamentous fungi were not observed. Sheet-like or fibrillar material (presumably composed of secreted microbial polysaccharides, proteins, lipids, and nucleic acids) fully or partially covered the biofilms. Biofilms up to 5 mm in length were observed, and some biofilms were comprised of more than just a monolayer of microbial cells. Native biofilms on sprout surfaces undoubtedly play an important role in the ecology of plant epiphytic microbes and may also afford protected sites for plant and human bacterial pathogens.Key words: mung bean sprouts, biofilms, native microflora, scanning electron microscopy, food safety.

Energy regulated enzyme and non-enzyme-based antioxidant properties of harvested organic mung bean sprouts (Vigna radiata)

LWT ◽  
2019 ◽  
Vol 107 ◽  
pp. 228-235 ◽  
Author(s):  
Lin Chen ◽  
Jue Tong Glenna Tan ◽  
Xue Zhao ◽  
Dongying Yang ◽  
Hongshun Yang
Keyword(s):  
Vigna Radiata ◽  
Mung Bean ◽  
Antioxidant Properties ◽  
Mung Bean Sprouts ◽  
Bean Sprouts

CALCIUM RETARDS PHYSIOLOGICAL COLLAPSE AND SUBSEQUENT MICROBIAL DEGRADATION OF MUNG BEAN (Vigna radiata L. Wilczek) SPROUTS

1987 ◽  
Vol 67 (2) ◽  
pp. 537-548 ◽  
Author(s):  
A. LIPTAY ◽  
P. VANDIERENDONCK
Keyword(s):  
Microbial Degradation ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Cell Walls ◽  
Scanning Electron Micrographs ◽  
Hypocotyl Growth ◽  
Mineral Supplement ◽  
Mung Bean Sprouts ◽  
Bean Sprouts ◽  
Scanning Electron

Mung bean (Vigna radiata L. Wilczek) sprouts, when germinated in water with no added calcium, were prone to physiological collapse of the cell walls below the cotyledonary hook. Growth of the collapsing hypocotyls gradually decreased until it stopped completely as the collapsed area extended cross-sectionally. Scanning electron micrographs indicated that extensive microbial degradation of the collapsed area of the low-calcium hypocotyl ensued by day 4 of germination. In contrast, at the same stage of germination, bacteria were essentially absent on sprouts germinated with calcium added to the water either as CaCl2, or Ca(NO3)2. Even by day 7 the calcium-treated hypocotyls remained intact and without any visual microbial degradation although bacteria were present on the surface of the seedlings. It is concluded that mung bean sprouts are very sensitive to physiological collapse with subsequent microbial degradation of the hypocotyl especially at temperatures above 20 °C. Therefore, it is recommended that water used for germinating the sprouts has sufficient calcium added (e.g. 5 × 10−3 M CaCl2) to maintain the integrity of the hypocotyls and reduce the microbial flora on the sprouts.Key words: Hypocotyl, growth, deterioration, mineral supplement

scholarly journals NaCl-CaCl2 treatment enhancing nutritional and functional quality of mung bean sprouts

2017 ◽  
Vol 29 (2) ◽  
pp. 123 ◽  
Author(s):  
Xiaokun Yan ◽  
Runqiang Yang ◽  
Xiaolin Jin ◽  
Zhenxin Gu
Keyword(s):  
Mung Bean ◽  
Mung Bean Sprouts ◽  
Functional Quality ◽  
Cacl2 Treatment ◽  
Bean Sprouts

Irradiation To Kill Escherichia coli O157:H7 and Salmonella on Ready-to-Eat Radish and Mung Bean Sprouts

2004 ◽  
Vol 67 (10) ◽  
pp. 2263-2268 ◽  
Author(s):  
M. L. BARI ◽  
MUHAMMAD IMRAN AL-HAQ ◽  
T. KAWASAKI ◽  
M. NAKAUMA ◽  
S. TODORIKI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Ionizing Radiation ◽  
Vitamin C ◽  
Mung Bean ◽  
Quality Parameters ◽  
Escherichia Coli O157 ◽  
Mung Bean Sprouts ◽  
Radish Sprouts ◽  
Bean Sprouts

A study was carried out to evaluate the effectiveness of ionizing radiation in eliminating Escherichia coli O157:H7 and Salmonella on commercial ready-to-eat radish and mung bean sprouts and to assess the chemical and physical quality of these sprouts. The use of ionizing radiation was investigated as a means of reducing or totally inactivating these pathogens, if present, on the sprouts. Treatment of mung bean and radish sprouts with a dose of 1.5 and 2.0 kGy, respectively, significantly reduced E. coli O157:H7 and Salmonella to nondetectable limits. The total vitamin C content was gradually reduced with the increase in irradiation dose (P < 0.0001). However, the effect of storage interval on the loss of vitamin C was nonsignificant for radish sprouts and significant for mung bean sprouts (P < 0.04). The color, firmness, and overall visual quality of the tested sprouts were acceptable when effective doses were applied to both radish and mung bean sprouts. Therefore, ionizing radiation could be useful in reducing the population of pathogens on sprouts and yet retain acceptable quality parameters.

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