Effect of tartaric acid and plastic packaging on mung bean sprouts
This study was to investigate the effects of tartaric acid and plastic packaging on mung bean sprouts. The sprouts were soaked in 1.5% tartaric acid, a food additive, and water for 5 min and then packed in active (Equilibrium Modified Atmosphere film; OTR at 14,000-15,000 cc m-2 day-1) and polypropylene (PP) bags. Non-soaked sprouts were used as a control. Though the mung bean sprouts soaked in 1.5% tartaric acid and packed in the active bag had slightly higher PPO activity than sprouts stored in the PP bags, they presented the lowest browning values in the roots and cotyledons and maintained their crispiness, total ascorbic acid content and overall consumers acceptance during storage for 4 days at 13°C. In conclusion, soaking mung bean sprouts in 1.5% tartaric acid and then packing in an active bag is an appropriate handling method to extend the shelflife of mung bean sprouts.
Photchanachai, S. and Kaewwihar, S. (2018). Effect of tartaric acid and plastic packaging on mung bean sprouts. Acta Hortic. 1213, 631-636
tartaric acid, active bag, mung bean sprouts