Table 2.
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 | |
| Total soluble solids (TSS %) (n = 3) | ||||||||||
| Control | 13.5 | 14.2 | 7.2 | 11.6 | 14.0 | 14.2 | 13.2 | 11.0 | 10.2 | 12.7 |
| PEF | 13.2 | 14.2 | 7.5 | 11.6 | 14.0 | 13.7 | 13.2 | 11.2 | 10.0 | 12.5 |
| HWD | 14.5 | 15.5 | 8.5 | 12.8 | 15.2 | 15.2 | 14.0 | 12.5 | 11.3 | 13.8 |
| Ethanol | 13.2 | 14.0 | 7.2 | 11.5 | 14.0 | 14.0 | 13.5 | 11.2 | 9.6 | 12.6 |
| UV | 13.2 | 14.5 | 7.7 | 11.8 | 14.0 | 13.7 | 13.2 | 11.4 | 9.8 | 12.7 |
| Mean | 13.5 | 14.5 | 7.6 | 14.2 | 14.2 | 13.4 | 11.4 | 10.2 | ||
| C.D. at 5 % | T = 0.3; S = 0.2; T x S = N.S. | T = 0.2; S = 0.3; T x S = N.S. | ||||||||