EFFECT OF LIGHT AND DARK CONDITIONS ON QUALITY CHANGES OF MUNG BEAN SPROUT DURING STORAGE
Keywords:mung bean, packaging, seed, shelf-life, storage
Mung bean sprouts are an ingredient in many Thai dishes. However, this kind of component is easily perishable. Thus, the present research aimed to find the optimum condition for storing mung bean sprouts under light and dark circumstances. Mung bean seeds were soaked overnight, placed on a plastic tray that liner with three layers of tissue paper, and kept in the dark for 24 hours. Then, 50 grams of sprout was packed in a polyethylene plastic Ziploc bag, placed in a corrugated paper box in the absence or presence of light, and kept at 4ºC; 90±2%RH and 25ºC; 65±5%RH. It was revealed that the hypocotyl lightness (L* value) of the sprout that stored in the absence of light at 4°C had a bit changed. Though the low-temperature condition induced browning, keeping in the dark condition delayed the browning process and fibrousness in sprout hypocotyl. Nevertheless, light maintained more crispness at 4°C better than 25ºC. Therefore, to extend mung bean sprout quality, it should be packed in opaque packaging and stored at 4°C.
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