Effects of Irrigation Conditions on Development of Mungbean (Vigna radiata L.) Sprouts

Abstract

Mungbeans (Vigna radiata L.) are one of major legume crops in Asia as major sources of proteins and carbohydrates. Additionally, they provide functional substances such as vitamin and antioxidant compounds when consumed as bean sprouts. In this study, physical traits of mungbean sprouts, such as sprouts yield, thickness and length of hypocotyl, length of epicotyl, number of lateral roots, and length of root depending on four irrigation conditions (irrigation interval: 2 and 4 hours; irrigation time: 2 and 4 minutes) were measured for three cultivars (Dahyeon, Samgang, Sunhwa). In general, the length and thickness of hypocotyl increased gradually until day 3, followed by a decrease on day 4. Lateral roots and the length of root increased during the cultivation period. Sprouts yield was higher under short irrigation time than long irrigation time until day 3. Preferable traits including sprouts yield, the length of hypocotyl, and the thickness of hypocotyl were better under shorter irrigation time conditions (2 minutes). Traits of negative effect for consumers' preference, such as number of lateral roots and length of epicotyl, were lower under longer irrigation interval conditions (4 hours). Samgang had the highest yield of sprouts. However, it also had the highest growth of epicotyl. Although Sunhwa had preferable physical traits of bean sprouts, it had the least yield of sprouts. Overall, Dahyeon cultivated under 4 hours (irrigation interval) & 2 minutes (irrigation time) condition had the most preferable traits for producing mungbean sprouts. This study provides information about irrigation conditions affecting quality-related traits to produce mungbean sprouts.

Tissue-Specific Metabolic Profiling of Mungbean (Vigna radiata L.) Genotypes with Different Seed Coat Colors

“…Te seed coat extracts had much higher total phenols and favonoid contents than whole sprout extracts, leading to a higher antioxidant capacity. Tis result is consistent with previous fndings that most phenolic compounds were concentrated in the mungbean seed coat [24,35].…”

“…Legumes are popular foods in daily diets consumed worldwide [24]. Seeds and legume sprouts are good sources of protein, dietary fber, starch, vitamins, and antioxidant compounds, including phenols and favonoids [26].…”

“…Mungbean sprouts were grown according to the method proposed by [24] with some modifcations [24]. Fifty seeds were cultivated for each genotype.…”

“…Flavonoids. Te total favonoids content of extracts was determined according to the method proposed by [24] with some modifcations [24]. Te extract (500 μL) was mixed with 1 M potassium acetate (FUJIFILM, 169-21965) (100 μL) and 10% aluminum nitrate nonahydrate (JUNSEI, 37350-1201) (100 μL).…”

Metabolomic and transcriptomic changes in mungbean (Vigna radiata (L.) R. Wilczek) sprouts under salinity stress

“…The germinated seeds were transplanted into a plant growth chamber (Sundotcom, ST001A, Korea) and cultivated for three days at 28 ± 2°C in the dark. Water spraying automatically occurred for 4 min every 2 h ( Kim et al., 2021 ). During cultivation, mungbean sprouts were soaked in different concentrations (0, 50, 100, and 200 mM) of NaCl solution for 30 min every 12 h (KisanBio, MB-S4636, Korea).…”