Appropriate Storage Temperature for Bean Sprouts Produced by Different Culture Methods

We evaluated the appropriate storage temperature for thin bean sprouts produced by the conventional culture method and thick bean sprouts produced by growth inhibition by immersion culture in phytohormone solution. The bean sprouts were packed with CPP (30u), for 10 days from immediately after harvest. The appropriate storage temperature was evaluated in terms of maintenance of moisture content, food physical properties, color tone, shape, and freshness during storage compared with those at the time of harvest. The optimal storage temperature in terms of marketability based on appropriate values on the market was 5°C for both thin and thick bean sprouts. At this temperature, thin bean sprouts could be stored for 5 days and thick bean sprouts for 7 days. At 17-20°C, thin bean sprouts could be stored for 1-2 days and thick bean sprouts for 3 days. At 10°C, thin bean sprouts could be stored for 3-4 days and thick bean sprouts for 5 days. Compared with thin bean sprouts produced by the conventional culture method, thick bean sprouts produced by artificial growth inhibition culture showed a wide appropriate storage temperature range (5-10°C), and prolongation of 1-2 days of the storage term with recognized superior storage properties.