Abstract: This study investigated the effects of soaking time,pregermination temperature and growth temperature and moisture on the yield and quality of several vegetable sprouts.It showed that the optimum soaking time for Adzuki bean is 24 h,and the temperature is 20-25℃.The combination of 28℃ and 70%-90% moisture is the best condition for producing Mung bean sprouts.For Adzuki bean,soaking for 30h and pregerminating at 20℃,and growing at 28℃ along with 90% relative moisture are the best conditions.Pine willow seeds require 18 h for soaking and 30℃ for pregermination,and 28℃ in combination with 70% relative moisture will facilitate the sprout growth.However,the optimum conditions for Sunflower seeds are soaking for 18h,pregerminating at 25℃,growing the sprouts at 25℃ and 90% moisture.Under optimized conditions,the dry weight of Sunflower sprout is the highest while its crude fiber content is the lowest;however,both Mung bean and Adzuki bean sprouts contain significantly higher sugar content compared to others,whereas the Vc content in Mung bean sprout is the highest.The whole N content in Pine willow sprout is highest,while Adzuki bean sprout contains highest whole P and K content among all species tested.

Key words: Vegetable sprouts, Environmental factors, Yield, Nutritional quality

CLC Number: 

• S63