Table 3.

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
Acidity (%) (n = 3)
Control	0.117	0.037	0.023	0.059	0.080	0.080	0.070	0.063	0.060	0.117
PEF	0.110	0.030	0.020	0.053	0.083	0.080	0.070	0.067	0.060	0.113
HWD	0.120	0.080	0.070	0.090	0.110	0.093	0.080	0.070	0.057	0.120
Ethanol	0.110	0.047	0.043	0.067	0.110	0.097	0.080	0.070	0.058	0.113
UV	0.113	0.033	0.033	0.060	0.080	0.080	0.070	0.057	0.053	0.113
Mean	0.114	0.045	0.038		0.080	0.080	0.070	0.063	0.060	0.117
C.D. at 5 %	T = 0.004; S = 0.003; T x S = 0.007				T = 0.003; S = 0.004; T x S = 0.006