Table 5.
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 | 48 | Mean | 48 | 120 | Mean | |
| Total plate count (log cfu/ml) (n = 3) | ||||||
| Control | 2.47 | 3.08 | 2.78 | 2.52 | 2.94 | 2.73 |
| PEF | 2.55 | 2.98 | 2.77 | 2.54 | 2.92 | 2.72 |
| HWD | 2.32 | 2.95 | 2.63 | 2.35 | 2.94 | 2.65 |
| Ethanol | 2.51 | 3.01 | 2.76 | 2.56 | 2.93 | 2.74 |
| UV | 2.44 | 3.08 | 2.76 | 2.47 | 2.99 | 2.73 |
| Mean | 2.46 | 3.02 | 2.49 | 2.94 | ||
| C.D. at 5 % | T = N.S.; S = 0.08; T x S = N.S. | T = N.S.; S = 0.09; T x S = N.S. | ||||