Table 2.
Effect of different treatments on total phenolic content (mg/100 g) of mung bean sprouts during storage at room temperature and low temperature (T- Treatments; S- Storage)
| Treatments | Period of storage (h) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Room temperature (25 ± 1 °C) | Low temperature (7 ± 1 °C) | |||||||||
| 0 | 24 | 48 | Mean | 24 | 48 | 72 | 96 | 120 | Mean | |
| Control | 40.0 | 69.6 | 65.3 | 58.3 | 44.3 | 45.3 | 30.6 | 29.6 | 28.3 | 35.6 |
| PEF | 43.6 | 73.0 | 62.6 | 59.7 | 44.0 | 47.0 | 38.0 | 35.3 | 30.3 | 38.9 |
| HWD | 33.3 | 59.0 | 45.3 | 45.8 | 36.0 | 38.6 | 28.3 | 27.6 | 25.0 | 31.1 |
| Ethanol | 45.6 | 79.0 | 65.6 | 63.4 | 45.3 | 47.3 | 42.6 | 39.6 | 35.6 | 42.0 |
| UV | 40.6 | 74.3 | 69.3 | 61.4 | 44.3 | 45.6 | 36.6 | 33.0 | 30.3 | 37.9 |
| Mean | 40.6 | 71.0 | 61.6 | 42.9 | 44.8 | 35.2 | 33.0 | 29.9 | ||
| C.D. at 5% | T = 2.2; S = 1.7; T x S = 3.8 | T = 1.1; S = 1.2; T x S = 2.6 | ||||||||