Effect of Packaging Materials and Storage Temperatures on Keeping Quality of Bean Sprouts

Studies on Production and Keeping Quality of Bean Sprouts, Part 2

Abstract

The experiment was carried out to examine the effect of 6 kinds of packaging materials on the keeping quality of soybean, mungbean and red (AZUKI)-bean sprouts. Polyvinilyden chloride laminated cellophane and polyvinilyden chloride (Saran wrap) were suitable as packaging material. The periods of the shelf life at 0-5°C were 14-15 dayS for soybean sprouts and 10-11 days for mungbean sprouts as well as red bean sprouts.