Effects of magnetic fields pretreatment of mungbean seeds on sprout yield and quality
The aim of this investigation was to determine the effect of magnetic field pretreatment of mungbean seeds on the yield and quality of sprout. The sprout elongation, biomass and nutrition ingredients (for example, concentration of soluble sugar, protein, vitamin C, etc.) were measured to test this effect of magnetic field. The results show that magnetic field stimulation caused 25, 9 and 5.4% increment in sprout elongation, fresh weight and dry weight compared with the control. Similarly, compared to the control, magnetic field pretreatment caused an increase by 12% in the concentration of spouts protein, by 5.1% in the concentration of spouts soluble sugar, by 13.8% in the concentration of spouts vitamin C, and by 113% in the concentration of anthocyanin concentration. Similarly, the concentration of arginine (Arg), histidine (His), lysine (Lys), phenylalanine (Phe), tyrosine (Tyr), leucine (Leu), isoleucine (ILe), glutamic acid (Glu), serine (Ser) and threonine (Thr) were also significantly increased by 600 mT magnetic field pretreatment. Therefore, the results suggest that 600 mT magnetic field can enhance the yield and quality of mungbean sprouts and can be applied to sprouts produce.
Keywords: Magnetic field, mungbean sprout, sprout quality, nutrition components, vitamin C