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Difference in freshness of soybean sprouts as affected by CO2 concentration and postharvest storage temperature.

[ In Korean. / En coréen.]

Author(s) : BAE K. G., NAM S. W., KIM K. N., et al.

Type of article: Article

Summary

The effects of carbon dioxide concentrations and postharvest storage temperature on soybean sprout freshness were investigated. Under closed conditions (7:3), the amount of carbon dioxide increased and oxygen decreased with time, and ethylene is automatically released. Increasing ethylene gas to 0.5-1.0 ppm reduced the sprout length to 6-7 cm, but sprout thickness increased to 2.7 plus or minus 0.3 mm. Cold storage at 2-5 °C maintained sprout quality during transportation and prevented storage disorders. Freshness depended on carbon dioxide release and oxygen depletion. At below 10 °C, carbon dioxide concentration remained lower than 30% for more than 60 hours. When sprouts were stored at 13 °C for more than 25 hours, an unpleasant odour was produced and the carbon dioxide concentration increased over 30%.

Details

  • Original title: [ In Korean. / En coréen.]
  • Record ID : 2006-0331
  • Languages: Korean
  • Source: Korean J. Crop Sci. - vol. 49 - n. 3
  • Publication date: 2004

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