Deterioration and CO2 and Ethylene Production of Stored Mung Bean Sprouts1

Abstract

Abstract The mean rate of deterioration of green gram mung bean ( Vigna radiata [L.] R. Wilcz.) sprouts stored at 0, 2.5, 5 or 10°C increased linearly with temperature. The sprouts reached the lower limit of salability in about 8.5, 5.5, 4.5 and 2.5 days at the respective temperatures. There was no symptom of chilling injury. The rates of CO 2 production were 23, 29, 42 and 96 mg/kg— hr, at 0, 2.5, 5 and 10°, respectively, when measured 1 day after the sprouts were harvested. The corresponding rates of ethylene production were 0.15, 0.05, 0.24 and 0.90 μl/kg-hr.