Effect of Cultivation Temperature on the Quality and Storability of Alfalfa Sprouts

Abstract

Alfalfa sprouts were cultivated at 18°C, 23°C and 28°C and their growth rate and quality changes were examined.
Alfalfa sprouts grew better at rather low temperatures compared with black matpe sprouts and the fastest growth rate was obtained at 23°C.
Analytical examination of chemical compositions of the alfalfa sprouts showed that the degradation of protein and the production of free aminoacid occurred markedly with rise of cultivation temperature. The β-amylase activity was also higher at raised temperature. But the contents of ascorbic acid, a sitologically important factor, and phenols in the sprouts were scarcely affected by the cultivation temperature.
Alfalfa sprouts cultivated at 23°C and 28°C for six days were stored at 1°C, 6°C and 20°C, and the deterioration of freshness during storage was examined. The freshness was kept longer in the sprouts cultivated at 23°C as compared with that at 28°C.