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Effect of UV ‐B treatment during the growth process on the postharvest quality of mung bean sprouts ( Vigna radiata )
Author(s) -
Gui Mengyuan,
He Hui,
Li Yida,
Chen Xiaoxuan,
Wang Hanbo,
Wang Taixia,
Li Jingyuan
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13804
Subject(s) - mung bean , vigna , postharvest , hypocotyl , polyphenol oxidase , horticulture , food science , biology , chemistry , botany , enzyme , biochemistry , peroxidase
Summary The production patterns and nutritious qualities of mung bean sprouts are in line with the consumption needs of modern people. This study was conducted to explore the effects of low doses of UV ‐B irradiation on the 3‐day growth period of mung bean sprouts. The results showed that, when mung bean sprouts were irradiated with UV ‐B (0.738 kJ m −2 ) for 1 h per day, their total phenolic content increased by 22.80%, and the activity of polyphenol oxidase decreased by 45.45%. Hypocotyl epidermis stomata were closed, reducing water loss and the opportunity for microbes to invade plants, leading to the maintenance of freshness of the sprouts. In conclusion, UV ‐B irradiation for 1 h per day during the growth of mung bean sprouts can effectively improve their preservation. This method is a low‐cost, environmental friendly and pollution‐free physical preservation technique, and it has good application prospects.