Effect of cultivation temperature on the quality and storability of alfalfa sprouts.

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Alfalfa sprouts were cultivated at 18°C, 23°C and 28°C and their growth rate and quality changes were examined.<BR>Alfalfa sprouts grew better at rather low temperatures compared with black matpe sprouts and the fastest growth rate was obtained at 23°C.<BR>Analytical examination of chemical compositions of the alfalfa sprouts showed that the degradation of protein and the production of free aminoacid occurred markedly with rise of cultivation temperature. The β-amylase activity was also higher at raised temperature. But the contents of ascorbic acid, a sitologically important factor, and phenols in the sprouts were scarcely affected by the cultivation temperature.<BR>Alfalfa sprouts cultivated at 23°C and 28°C for six days were stored at 1°C, 6°C and 20°C, and the deterioration of freshness during storage was examined. The freshness was kept longer in the sprouts cultivated at 23°C as compared with that at 28°C.
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