3RD INTERNATIONAL CONGRESS ON TECHNOLOGY - ENGINEERING & SCIENCE - Kuala Lumpur - Malaysia (2017-02-09)

Effect Of Cold Water Extracts Of Biopreservatives On Germination, Plumule And Radicle Length Of Mung Bean Sprouts

The present investigation was conducted with the aim to determine effective application of natural antimicrobial compounds for mung bean sprouts and to assess their effect on germination % and growth of plumule & radicle length of treated sprouts. Mung beans were treated right from the time of germination (pre-germination mode) or its sprouts were treated for 15 min (post-germination mode) with 0.1% sodium benzoate as chemical preservative (Control II) and with various bio-preservatives viz., 7.7% clove, 9.5% cinnamon, 7.9% garlic 7.9% ginger crude extracts. The un-treated mung bean served as control (Control-I). The sprouts were packed in plastic disposable cups and stored in dark at room temperature (20±3C) conditions and low temperature (7±1C) conditions. In the present investigation, germination of mung beans was 99.4% in control and it was slightly lower in other treatments, where it was ranging from 96.0 to 98.3%. Radicle and plumule length were progressively increased during storage. In pre-germination mode of application, there were no visible plumule at low temperature storage in all the treatments except Control-I. In pre-germination mode, the radicle and plumule lengths were reduced maximum by clove during storage at room temperature, while in post germination mode at low temperature conditions, no significant differences were observed in plumule length in any of the treatments. Keeping quality of mung bean sprouts remained acceptable in all the treatments till 48 h at room temperature and for 96 h at low temperature storage conditions.
M.K. Ranasinghe, S. Siddiqui