수확당일의 관수 유무에 따른 숙주나물의 형태 및 색상 변화

• 영문명: Morphological Characters and Color of Mungbean Sprouts Affected by Water Supplying on the Harvest Day
• 발행기관: 한국작물학회
• 저자명: 홍동오(Dong Oh Hong) 전승호(Jeon Seung Ho) 이창우(Chang Woo Lee) 김홍영(Hong Young Kim) 강진호(Kang, Jin-Ho)
• 간행물 정보: 『한국작물학회지』제53권 제1호, 28~33쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.03.30

영문 초록

Traditionally mungbean (Vigna radiataL.)sprouts has been stored after dehydration to decrease theirdecay. The study was done to determine the effect of water-ing for final 12 hours of harvest day on morphological cha-racters and color of mungbean sprouts. The seeds of cv.Zhong Lu 1 were soaked in 50 ppm BA solution imediatelybefore 4 hour aeration and then cultured for 6 days, whenwater-supplied for final 12 hours or not. After packagedwith PE envelops, the sprouts stored 5 days at 8 , and℃their morphological characters, fresh and dry weights, andcolors were measured everyday. Compared to non-watersupplied, water supplied sprouts had thicker hypocotyl dia-meter in middle part, and higher total fresh weight due toincrement of cotyledon and hypocotyl ones although thetwo sprouts did nearly same in other characters. Only non-water supplied sprouts showed higher color b value in hypo-cotyl than water supplied ones although there were not signi-ficant differences between them in other color-related charac-ters, meaning that he latter ones were more rapidly decayedduring their storage. In on-water supplied sprouts, numberbrightness of hypocotyl and root was decreased since 3days after storage but cutting resistance of hypocotyl wasdone since 5 days.

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mungbean sprout water supply storage morphological characters color change