Table 1.
Effect of different treatments on quality characteristics of mung bean sprouts during storage at room temperature and low temperature (T- Treatments; S- Storage; C.D.- Critical Difference)
| 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 | |
| Sprout Length (cm) (n = 3) | ||||||||||
| Control | 1.00 | 2.28 | 3.06 | 2.11 | 1.22 | 1.26 | 1.40 | 1.50 | 1.52 | 1.29 |
| PEF | 0.96 | 2.00 | 3.22 | 2.06 | 1.08 | 1.22 | 1.38 | 1.44 | 1.48 | 1.24 |
| HWD | 1.04 | 2.20 | 3.38 | 2.20 | 1.16 | 1.32 | 1.50 | 1.58 | 1.60 | 1.35 |
| Ethanol | 0.92 | 1.70 | 2.58 | 1.73 | 0.90 | 0.98 | 1.00 | 1.12 | 1.14 | 1.00 |
| UV | 0.96 | 1.88 | 3.20 | 2.01 | 1.14 | 1.28 | 1.26 | 1.38 | 1.38 | 1.22 |
| Mean | 0.97 | 2.01 | 3.08 | 1.10 | 1.21 | 1.30 | 1.40 | 1.42 | ||
| C.D. at 5 % | T = 0.21; S = 0.16; T x S = 0.36 | T = 0.10; S = 0.12; T x S = 0.18 | ||||||||