Table 4.

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
Non-enzymatic browning (O. D. at 440 nm) (n = 3)
Control	0.012	0.022	0.036	0.023	0.016	0.017	0.026	0.033	0.036	0.023
PEF	0.017	0.039	0.051	0.035	0.018	0.018	0.025	0.031	0.038	0.024
HWD	0.025	0.055	0.075	0.051	0.025	0.029	0.034	0.039	0.045	0.033
Ethanol	0.014	0.016	0.019	0.016	0.015	0.016	0.021	0.027	0.030	0.020
UV	0.013	0.026	0.039	0.026	0.015	0.018	0.021	0.029	0.033	0.021
Mean	0.016	0.031	0.044		0.017	0.019	0.025	0.032	0.036
C.D. at 5 %	T = 0.002; S = 0.001; T x S = 0.004				T = N.S.; S = N.S.; T x S = N.S.