수확당일의 관수 유무에 따른 숙주나물의 형태 및 색상 변화

Morphological Characters and Color of Mungbean Sprouts Affected by Water Supplying on the Harvest Day

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.