출하용 숙주나물의 세척 유무에 따른 형태 및 색상 변화

• 영문명: Washing Effect of Marketing Mungbean Sprouts onMorphological Characters and their Color
• 발행기관: 한국자원식물학회
• 저자명: 홍동오(Dong Oh Hong) 전승호(Seung Ho Jeon) 이창우(Chang Woo Lee) 김홍영(Hong Young Kim) 강진호(Jin Ho Kang)
• 간행물 정보: 『한국자원식물학회지』제21권 제1호, 23~27쪽, 전체 5쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.02.28

영문 초록

Traditionally mungbean (Vigna radiata L.) sprouts has been eaten soon after washing. The study was carried out to measure the effect of washing before packaging on morphological characters and color of mungbean sprouts. The seeds of cv. Zhong Lu 1 were soaked in 50 ppm BA solution immediately before 4 hour aeration and then cultured for 6 days. The sprouts were washed immediately before packaged with PE envelops or not, and then stored 5 days at 8℃. Their morphological characters, fresh and dry weights, and colors were measured everyday. Compared to washed, nonwashed sprouts had more lateral roots although the two sprouts did nearly same in hypocotyl and root lengths, hypocotyl diameter, fresh and dry weights. Non-washed sprouts, moreover, showed higher brightness in hypocotyl and root and cutting resistance in hypocotyl although there were not significant differences in color a and b, meaning that the latter ones were more rapidly changed during their storage. In non-washed sprouts, number of lateral roots, hypocotyl length and diameter, total fresh and dry weights were nearly same up to 3 days and afterward were declined. Brightness and color b of hypocotyl were decreased with increased storage period although cutting resistance of hypocotyl was since 3 days after storage.

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결과 및 고찰

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키워드

Mungbean sprout Washing Storage Morphological characters Color change