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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 characte...

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Main Authors: U. R. Sinniah, S. H. Ahmad, A. A. Hamid, Choon, S. Y., Ding, P.
Format: Journal Contribution
Language:English
Published: 2018
Subjects:
Vigna mungo
Black gram
morphology
Atmosphere
Seeding (seed)
Ethylene
Phenolic compounds
Ascorbic acid
Cotyledons
Online Access:http://agris.upm.edu.my:8080/dspace/handle/0/14773
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spelling oai:http:--agris.upm.edu.my:0-14773Morphological and chemical characteristics of black gram (Vigna mungo L.) sprouts produced in a modified atmosphere chamber at four seeding densitiesU. R. SinniahS. H. AhmadA. A. HamidChoon, S. Y.Ding, P.Vigna mungoBlack grammorphologyAtmosphereSeeding (seed)EthylenePhenolic compoundsAscorbic acidCotyledonsA 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 spouts(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 pre- soaked 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.2018-09-28T01:43:42Z2018-09-28T01:43:42Z2010Journal ContributionArticleNon-RefereedPertanika Journal Of Tropical Agricultural Sciences (Malaysia), 33 (2), p. 179-1911511-3701http://agris.upm.edu.my:8080/dspace/handle/0/14773MY2018050884enhttp://www.pertanika2.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2033%20(2)%20Aug.%202010/08%20Pg%20179-191.pdfhttp://www.oceandocs.org/license
institution AGRIS
collection AGRIS
language English
topic Vigna mungo
Black gram
morphology
Atmosphere
Seeding (seed)
Ethylene
Phenolic compounds
Ascorbic acid
Cotyledons
spellingShingle Vigna mungo
Black gram
morphology
Atmosphere
Seeding (seed)
Ethylene
Phenolic compounds
Ascorbic acid
Cotyledons
U. R. Sinniah
S. H. Ahmad
A. A. Hamid
Choon, S. Y.
Ding, P.
Morphological and chemical characteristics of black gram (Vigna mungo L.) sprouts produced in a modified atmosphere chamber at four seeding densities
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 spouts(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 pre- soaked 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 Journal Contribution
author U. R. Sinniah
S. H. Ahmad
A. A. Hamid
Choon, S. Y.
Ding, P.
author_facet U. R. Sinniah
S. H. Ahmad
A. A. Hamid
Choon, S. Y.
Ding, P.
author_sort U. R. Sinniah
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
publishDate 2018
url http://agris.upm.edu.my:8080/dspace/handle/0/14773
_version_ 1782771714928672768
score 12.935284

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