Effects of Electrolyzed Hypochlorous Acid Water Treatment on Growth and Quality of Bean Sprouts
For producing the mung bean sprouts and soybean sprouts with non-perishable,less-microorgan-ism and high nutritional value,the electrolyzed hypochlorous acid water with an effective chlorine content of 25 mg/L was applied in the mung bean and soybean sprouting,and the effects of electrolyzed hypochlo-rous acid water on the germination rates,bean stem lengths,decay rates,total microbial counts,and nu-trient content were investigated.The results showed that electrolyzed hypochlorous acid water had an ob-vious bactericidal effect.Compared with the control,the total number of bacterial colonies on the surface of mung bean sprouts and soybean sprouts treated with electrolyzed hypochlorous acid water were de-creased by 10.23%and 18.22%,respectively,the numbers of Enterobacteriaceae of mung bean sprouts and soybean were reduced by 11.39%and 19.41%,respectively,and the decay rates were significantly re-duced by 11.54%and 36.05%,respectively.Moreover,the electrolyzed hypochlorous acid water treatment had no adverse effect on the quality of bean sprouts.The germination rates and bean stem lengths of treated bean sprouts were as the same as the control,the ascorbic acid contents of mung bean sprouts and soybean sprouts in the treatment group were significantly increased by 49.85%and 49.21%,respectively,and the total phenolic con-tents were increased by 23.14%and 11.23%,respectively.Together,the electrolyzed hypochlorous acid water de-layed the deterioration of bean sprout quality to a certain extent.This study provides theoretical support for impro-ving the quality of bean sprouts in household and industrial production.
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