Studies on Cultivating Technique for High-quality Mungbean Sprout
Fang, H. C. and S. M. Wang
In order to produce high quality of sprout, this experiment was conducted to evaluate the effect of seed size, temperature, pressure, burning incense, ethylene and methionine on the production and quality of mungbean sprouts. The results showed that smaller seeds wee more suitable than large ones and room temperature affected the production time, it took 3 and 7 days at the room temperature of 30 ℃ and 20 ℃ respectively for producing mungbean sprouts, however, the quality was not improved. Lower sprinkling water temperature did slightly affect sprouts quality. Better mungbean sprouts was produced in a container (23.5 cm diameter × 12.5 cm high) with a pressure of three or four bricks on the top of beans (14.83 or 19.64 g/cm2). Piling of producing trays up to 5 to 8 layers produced better quality of sprouts except the first top two layers. The quality can be improved by burning 10 incenses in the morning and evening daily in a 175 m3 production room, or on incense in a 20 m3 production room per day. Moreover, the production trays are better to be placed on the higher position of the shelves, and put the burning incense on the floor was more effective to improve the sprouts. High quality of mungbean sprouts was produced in a 20 m3 production room with 5~10 ppm of ethylene three or four times each day. Better quality of bean sprouts was also produced if the seeds were presoaked in a 2000 ppm solution of methionine and then germinated in a room with burning incense or ethylene.
Key words: sprout, methionine, incense, ethylene.
Accepted for publication: August 2, 1995.