Search Results
The objective of this research was to evaluate the effects of vacuum cooling and temperature on the quality and storage life of mung bean sprouts (Vigna radiata L. Wilczek). Sprouts in micro-perforated bags were either not precooled or vacuum cooled to 9, 6, or 3 °C, and stored for 7 days at 1, 3, or 6 °C. Vacuum-cooled bean sprouts lost more weight than sprouts not precooled, and the weight loss was greater when the sprouts were cooled to lower temperatures. However, the total loss never exceeded 5% and no apparent signs of shrivel were observed. Vacuum cooling resulted in greater product freshness after 4 days of storage, but the effect was nonsignificant after 7 days. Storage temperature had greater influence on bean sprout quality than did cooling temperature, with greater freshness and whiter hypocotyls at the lower temperatures. However, blackening of cotyledons increased as the storage temperature decreased.
increases in light interception, energy conversion, and partitioning efficiencies J. Expt. Bot. 65 3311 3321 Nair, R.M. Yang, R. Easdown, W.J. Thavarajah, D. Thavarajah, P. Hughes, J. Keatinge, J.D.H. 2013 Biofortification of mungbean ( Vigna radiata ) as a
Methods Two experiments were performed in which seeds of three vegetable species, broccoli ( Brassica oleracea) , onion ( Allium cepa ), and mung bean ( Vigna radiata) , were germinated until they reached an “edible sprout” size. This size is dependent on
Abstract
Using the Statistical Analysis System (SAS), an interdisciplinary team developed an accession information system for 6 crops: Chinese cabbage, (Brassica campestris, L. Pekinensis group); soybean, (Glycine max L.); mungbean, (Vigna radiata L. Wilczek var. radiata); tomato, (Lycopersicon esculentum, mill.); sweet potato, (Ipomoea batatas, (L.) Lam.); and potato, (Solanum tuberosum L.).
Abstract
During a 6 day sprouting period, carbohydrates and lipids decreased in soybean seeds (Glycine max L.). Stachyose and raffinose which are not digestible by humans, decreased about 80% in 3 days and disappeared in 6 days. Protein decreased slightly while amino acids increased rapidly. Taste acceptability of 3-day-old soybean sprouts and mung bean (Vigna radiata L. Wilczek var. radiata) sprouts were similar.
Abstract
The effect of 12 and 16 hours of light on flowering was studied in field plot experiments with 1602 accessions of mung bean (Vigna radiata var. radiata) and 4 related species. Mung bean, adzuki bean, (V angularis (Willd.) Ohwi & Ohashi var. angularis) and moth bean (V. aconitifolia (Jacq.) Marechal) appear to have a high incidence of day-neutral types when compared with the black gram (V. mungo (L.) Hepper) and rice bean (V. umbellata (Thumb.) Ohwi & Ohaski) germplasm collections of mung bean and related species show an increase of day-neutral types of latitudes distant from the equator.
Abstract
The mungbean [Vigna radiata (L.) Wilczek] is an important short-duration annual grain legume. Mungbean is grown principally for its edible dry seeds, which are high in protein, easily digested, and prepared in numerous forms for human consumption; e.g., as a green vegetable and for sprouts. Other attributes of the crop include drought tolerance, high lysine content as compared to cereal grains, low production of flatulence, and wide adaptability. Commercial production occurs throughout Asia, Australia, the West Indies, South America, and tropical and subtropical Africa. In North America, production is centered in northern Texas and Oklahoma. Annual world mungbean production is estimated at 1.4 million t harvested from ≈3.4 million ha (1). In the United States >50 million kg of bean sprouts are produced annually from 8.3 million kg of mungbean seeds (4).
Abstract
A description for the design and use of a flowing solution culture for the mung bean bioassay is presented. A single module for the system is an assembly of polyvinyl chloride (PVC) pipe, Tygon tubing, and 12 hypodermic syringe barrels to accomodate 60 cuttings of mung bean, Vigna radiata (L.) R. Wilcz, (5 per syringe barrel). Solution is circulated by an electric fluid pump. A comparison of this system with conventional vial culture indicates no difference in mean root numbers and their standard deviation, although a more stable solution pH is maintained in the flowing system. In the vial system, pH drifted by as much as 1.4 units within 12 hours, but only 0.2 units in the flowing system. The system presented is ideal for investigations where a stable rooting environment is required.
Abstract
Mung bean [Vigna radiata (L.) R. Wilcz.] hypocotyls, growing on their stock plants, were induced to produce adventitious roots by treatment with indolebutyric acid (IBA). Rooting was hastened further and increased by concurrent treatment with ACC, the biosynthetic precursor to ethylene. Further increases in rate of root emergence and root numbers occurred when these treatments were applied on rewarming of mung bean plants pretreated with low temperature (15°C). Rooting was inhibited by AVG, an inhibitor of ACC biosynthesis, and this inhibition was reversed by concurrent treatment with ACC. The results suggest requirements for auxin and ethylene to optimize root initiation. Chemical names used: 1H-indole-3-butanoic acid (IBA), 1-aminocyclopropane-1-carboxylic acid (ACC), and [S-(E)]-2-amino-4-(2-aminoethoxy)- 3-butanoic acid (AVG).
Abstract
The distribution of 14C-photosynthates was examined in pot-grown Tainan-1 mung bean plants (Vigna radiata (L.) Wilczek var. radiata). Whole plants were assimilated with 14CO2 at anthesis, and at 7 and 17 days after anthesis. The 14C-photosynthate fixed at anthesis was retained mostly in the vegetative tissue. However, of the 14C-photosynthate fixed at early pod development stage (i.e. 7 days after anthesis), 15-26% of the assimilated 14C was detected in the reproductive tissue within 24 hours after exposure, whereas about 43% was detected at maturity (i.e. 38 days after anthesis). When plants with full grown pods (i.e. 17 days after anthesis) were treated, 70% of the 14C was detected in the reproductive tissue 24 hours after exposure and at maturity.