Effect of Conditions of Stoxage, Soaking and Sprinkling of Seed of Beans on the Sprouting and Growth of the Bean Sprouts

Abstract

A study was conducted to determine the effects of temperature and period on the qualities of three kinds of beans during storage, and the effects of temperature and time of soaking and sprinkling on the rate of sprouting of the beans in order to make good bean sprouts. The good bean sprouts were produced when seeds of beans were stored under 0°C and 85% RH for 5-7 months after picking, and they were soaked in water at 30°C for 5 to 7 hours and then sprinkled with water of temperature at 30°C for 15 minutes at 4 hours intervals. Under these conditions, germination rate as % was 80-83% for soybeans and Adzuki beans, and 90-91% for mung beans. The length of hypocotyl was 15-17cm for soybeans and mung beans, and 7-8cm for Adzuki beans. The thikness of hypocotyl was 3.5mm for soybeans, 2.7mm for mung beans, and 3mm for Adzuki beans. In the cases of prolonged storage of seeds of beans at high temperature (10-20°C)rate of water absorption into the beans was low and percent of germination of the beans was considerably low. When the temperature for soaking was low and the period of soaking was inevitably prolonge sprouting of seed of beans became slow and water absorption of the beans became excessive. Then, these beans tend to decay. When the temperature of sprinkling water was low, the lengthening and thickening of hypocotyls of beans became slow. When sprinkling water was exessive, hypocotyls became dark in color. So, the qualities of the bean sprouts were hard to retain marketable condition.