Table 6.
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 | |
| Sensory acceptability (score out of 9) (n = 5 panelists) | ||||||||||
| Control | 8.0 | 7.2 | 6.5 | 7.3 | 7.9 | 7.9 | 7.5 | 7.5 | 7.0 | 7.6 |
| PEF | 8.0 | 7.0 | 6.2 | 7.0 | 7.9 | 7.5 | 7.5 | 7.0 | 6.5 | 7.4 |
| HWD | 8.5 | 7.8 | 7.0 | 7.7 | 8.3 | 7.9 | 7.7 | 7.6 | 7.2 | 7.9 |
| Ethanol | 8.1 | 7.9 | 7.5 | 7.8 | 8.5 | 7.9 | 7.9 | 7.3 | 7.3 | 7.9 |
| UV | 8.0 | 6.5 | 6.2 | 6.9 | 7.6 | 7.6 | 7.5 | 7.2 | 7.0 | 7.4 |
| Mean | 8.1 | 7.3 | 6.7 | 8.0 | 7.7 | 7.6 | 7.3 | 7.0 | ||
| C.D. at 5 % | T = 0.2; S = 0.1; T x S = 0.4 | T = 0.2; S = 0.2; T x S = 0.4 | ||||||||