Effect of UV‐B treatment during the growth process on the postharvest quality of mung bean sprouts (Vigna radiata) |
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| Authors: | Mengyuan Gui Hui He Yida Li Xiaoxuan Chen Hanbo Wang Taixia Wang Jingyuan Li |
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| Affiliation: | 1. State Key Laboratory Cultivation Base for Cell Differentiation Regulation, Xinxiang, Henan, China;2. College of Life Science, Henan Normal University, Xinixang, Henan, China;3. Engineering Technology Research Center of Nursing and Utilization of Genuine Chinese Crude Drugs in Henan Province, Xinxiang, Henan, China;4. College of Liberal Arts and Sciences, The University of Iowa, Iowa City, IA, USA;5. Zhengzhou No. 11 High School, Zhengzhou, China;6. College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu, China |
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| Abstract: | 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. |
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| Keywords: | Mung bean sprouts polyphenol oxidase preservation stomata total phenolic content UV‐B radiation |
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