Method for increasing contents of vitamins and carotene in mung bean sprout vegetables by means of UV-B (ultraviolet-B) radiation

Abstract

The invention discloses a method for increasing the contents of vitamins and carotene in mung bean sprout vegetables by means of UV-B (ultraviolet-B) radiation, and belongs to the field of technologies for producing high-quality mung bean sprout vegetables. The technical scheme mainly includes that the method comprises thoroughly cleaning mung bean seeds by the aid of tap water and then soaking the mung bean seeds under dark conditions at the temperatures of 30 DEG C for 4 h; shifting soaked mung bean into a bean sprout growing machine and allowing the mung bean to sprout; regulating the indoor temperatures until the indoor temperatures reach 20 DEG C and keeping the indoor temperatures constant; starting to compute the growth time of mung bean bud seedlings from the moment that the mung bean seeds are soaked; taking the mung bean bud seedlings out of the bean sprout growing machine after 60 h; carrying out UV-B radiation on the mung bean bud seedlings under dark conditions; perpendicularly suspending 40W UV-B fluorescent tubes above the mung bean bud seedlings for 1 h. The method has the advantage that the nutritional quality of the mung bean sprout vegetables can be effectively improved.

Description

technical field [0001] The invention belongs to the technical field of production of high-quality mung bean sprouts vegetables, and in particular relates to a method for increasing the vitamin and carotene content of mung bean sprouts vegetables by UV-B radiation. Background technique [0002] Sprout vegetables refer to the use of crop seeds or plant nutrient storage organs to grow edible sprouts, shoots or young stems under dark or light conditions. Sprout vegetables are tender and rich in vitamins (Guo X.B., Li T., TangK.X.&Liu R.H.(2012). Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts(Vigna radiata). Journal of Agricultural and Food Chemistry , 60, 11050-11055.) and other food characteristics, and at the same time has the production and processing characteristics of not occupying farmland, short production cycle, manual control of production conditions, and factory production. Therefore, sprout vegetables are deeply favored ...

AI Technical Summary

Problems solved by technology

However, it is precisely because of the production under dark conditions that although the vitamin content will increase during the germination of mung beans, it is far inferior to that of green vegetables grown in the sun.