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Morphological and chemical characteristics of black gram (Vigna mungo L.) sprouts produced in a modified atmosphere chamber at four seeding densities

A modified atmosphere with low oxygen and high carbon dioxide sprouting environments can be used to regulate sprout growth. By monitoring seeding density used for sprouting, stress ethylene is produced due to the compactness within sprouting pot. A study on the morphological and chemical character...

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Main Authors: Choon, Sea Yeat, Ahmad, Siti Hajar, Ding, Phebe, Sinniah, Uma Rani, Abdul Hamid, Azizah
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 2010
Online Access:http://psasir.upm.edu.my/id/eprint/11433/1/Morphological_and_Chemical_Characteristics_of_Black_Gram.pdf
http://psasir.upm.edu.my/id/eprint/11433/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2033%20(2)%20Aug.%202010/08%20Pg%20179-191.pdf
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spelling my.upm.eprints.114332015-09-23T02:57:28Z http://psasir.upm.edu.my/id/eprint/11433/ Morphological and chemical characteristics of black gram (Vigna mungo L.) sprouts produced in a modified atmosphere chamber at four seeding densities Choon, Sea Yeat Ahmad, Siti Hajar Ding, Phebe Sinniah, Uma Rani Abdul Hamid, Azizah A modified atmosphere with low oxygen and high carbon dioxide sprouting environments can be used to regulate sprout growth. By monitoring seeding density used for sprouting, stress ethylene is produced due to the compactness within sprouting pot. A study on the morphological and chemical characteristics and the total phenolic compounds of black gram sprouts (Vigna mungo), grown in a hermetically sealed chamber, was conducted using four seeding densities (50, 75, 100, and 125 g seeds L-1). For this purpose, the selected presoaked seeds were put into a pot and placed in the chamber. The seeds were allowed to sprout for four days and watering was done every three hours for 20 minutes. Sprouts produced with lower seeding density (50 and 75 g seeds L-1) were long and etiolated with long roots and higher sprout weight. In higher seeding density (100 and 125 g seeds L-1), on the contrary, sprout length was shorter with short roots and lower sprout weight, and the ratio between hypocotyl and root length was 1:1. Meanwhile, there were no significant differences in hypocotyl diameter of sprouts produced. Sprouts produced at a lower seeding density had 2.7% lower soluble solids concentration, but they had 18% higher contents of ascorbic acid as compared to the ones produced in higher seeding density. Similarly, there were significant differences in the total phenolic compounds of sprouts and the contents decreased by 43% as the seeding densities increased. Over-crowding and lack of watering produced poor quality sprouts. Thus, seeding density and watering duration during sprouting in a hermetically sealed chamber need to be determined for sustainable sprout production, as well as to produce safe sprouts as demanded by consumers. Universiti Putra Malaysia Press 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/11433/1/Morphological_and_Chemical_Characteristics_of_Black_Gram.pdf Choon, Sea Yeat and Ahmad, Siti Hajar and Ding, Phebe and Sinniah, Uma Rani and Abdul Hamid, Azizah (2010) Morphological and chemical characteristics of black gram (Vigna mungo L.) sprouts produced in a modified atmosphere chamber at four seeding densities. Pertanika Journal of Tropical Agricultural Science, 33 (2). pp. 179-191. ISSN 1511-3701 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2033%20(2)%20Aug.%202010/08%20Pg%20179-191.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description A modified atmosphere with low oxygen and high carbon dioxide sprouting environments can be used to regulate sprout growth. By monitoring seeding density used for sprouting, stress ethylene is produced due to the compactness within sprouting pot. A study on the morphological and chemical characteristics and the total phenolic compounds of black gram sprouts (Vigna mungo), grown in a hermetically sealed chamber, was conducted using four seeding densities (50, 75, 100, and 125 g seeds L-1). For this purpose, the selected presoaked seeds were put into a pot and placed in the chamber. The seeds were allowed to sprout for four days and watering was done every three hours for 20 minutes. Sprouts produced with lower seeding density (50 and 75 g seeds L-1) were long and etiolated with long roots and higher sprout weight. In higher seeding density (100 and 125 g seeds L-1), on the contrary, sprout length was shorter with short roots and lower sprout weight, and the ratio between hypocotyl and root length was 1:1. Meanwhile, there were no significant differences in hypocotyl diameter of sprouts produced. Sprouts produced at a lower seeding density had 2.7% lower soluble solids concentration, but they had 18% higher contents of ascorbic acid as compared to the ones produced in higher seeding density. Similarly, there were significant differences in the total phenolic compounds of sprouts and the contents decreased by 43% as the seeding densities increased. Over-crowding and lack of watering produced poor quality sprouts. Thus, seeding density and watering duration during sprouting in a hermetically sealed chamber need to be determined for sustainable sprout production, as well as to produce safe sprouts as demanded by consumers.
format Article
author Choon, Sea Yeat
Ahmad, Siti Hajar
Ding, Phebe
Sinniah, Uma Rani
Abdul Hamid, Azizah
spellingShingle Choon, Sea Yeat
Ahmad, Siti Hajar
Ding, Phebe
Sinniah, Uma Rani
Abdul Hamid, Azizah
Morphological and chemical characteristics of black gram (Vigna mungo L.) sprouts produced in a modified atmosphere chamber at four seeding densities
author_facet Choon, Sea Yeat
Ahmad, Siti Hajar
Ding, Phebe
Sinniah, Uma Rani
Abdul Hamid, Azizah
author_sort Choon, Sea Yeat
title Morphological and chemical characteristics of black gram (Vigna mungo L.) sprouts produced in a modified atmosphere chamber at four seeding densities
title_short Morphological and chemical characteristics of black gram (Vigna mungo L.) sprouts produced in a modified atmosphere chamber at four seeding densities
title_full Morphological and chemical characteristics of black gram (Vigna mungo L.) sprouts produced in a modified atmosphere chamber at four seeding densities
title_fullStr Morphological and chemical characteristics of black gram (Vigna mungo L.) sprouts produced in a modified atmosphere chamber at four seeding densities
title_full_unstemmed Morphological and chemical characteristics of black gram (Vigna mungo L.) sprouts produced in a modified atmosphere chamber at four seeding densities
title_sort morphological and chemical characteristics of black gram (vigna mungo l.) sprouts produced in a modified atmosphere chamber at four seeding densities
publisher Universiti Putra Malaysia Press
publishDate 2010
url http://psasir.upm.edu.my/id/eprint/11433/1/Morphological_and_Chemical_Characteristics_of_Black_Gram.pdf
http://psasir.upm.edu.my/id/eprint/11433/
http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2033%20(2)%20Aug.%202010/08%20Pg%20179-191.pdf
_version_ 1643824817652105216
score 13.211869

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