IIR document

Effects of the temperature on the quality of stored black gram sprouts (Phaseolus mungo L.).

Summary

Black gram sprouts packed in laminated pouches (205 grams each) were purchased from a retail market and stored at 4, 20 or 30 deg C for 9, 4 or 3 days, respectively. During storage, the relative humidity in each pouch was 80-100%. The CO2 concentration in the pouches was almost constant at 15% with 4 deg C storage. A weight reduction caused by drip loss was observed. The number of aerobic bacteria measured by the most-probable-number method increased during storage, but was still below 100 millions cells/gram in the worst case. The total vitamin C content measured by high-performance liquid chromatography was greatly affected by the storage temperature. A sensory evaluation panel judged the sprouts by odor, appearance and finger touch to be edible after as long as 8.7 days storage at 4 deg C, 1.9 days at 20 deg C and 0.8 days at 30 deg C.

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Details

  • Original title: Effects of the temperature on the quality of stored black gram sprouts (Phaseolus mungo L.).
  • Record ID : 1996-1013
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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