Sains Malaysiana 48(4)(2019): 711–717

http://dx.doi.org/10.17576/jsm-2019-4804-02

 

Effects of Temperature and Water Purity on Germination and Yield of Mungbean Sprouts

(Kesan Suhu dan Ketulenan Air Bagi Percambahan dan Hasil Kecambah Mungbean)

 

MUHAMMAD HANIF*, MANSOOR KHAN KHATTAK, INAM UL HAQ, KAUSAR GUL, ANSA KHAN, KALEEM ULLAH, ALI KHAN & AZMAT ALI

 

Department of Agricultural Mechanization, The University of Agriculture Peshawar, Pakistan

 

Received: 3 May 2018/Accepted: 14 January 2019

 

ABSTRACT

Mungbean (Vigna radiata L. Wilczek) is a popular pulse crop, producing protein-rich food and nitrogen-rich residues. Mungbean sprouts were grown at different temperature levels of 10, 20 and 30°C in various water purities of 30 (distilled water), 100, 400, 700 and 1000 TDS (ppm). After keeping them in the germination chamber for 72 h, the percentage of germination, stem length and yield along with proximate composition were determined. The temperature was kept as main factor and water purity as the second. The experiment was replicated four times and the data obtained were analyzed using two factorial completely randomized design. The results showed that both the factors had significant (p<0.05) effect on the germination, stem length, yield as well as proximate composition. A temperature of 30°C and water with high purity of 30 TDS resulted in high emergence (69%), stem length (3.14 cm) and yield (70.1 g) as compared to the other treatments. Minimum germination (2.1%), stem length (0.11 cm) and yield (12.11 g) were recorded in samples kept at low temperature of 10°C and water purity with 1000 TDS. The mungbean seeds showed a very low plasticity to water purity, and that they were very susceptible to water impurities. It is concluded that, to prepare sprouts from mungbeans, it is necessary to germinate mungbean seeds them in water having high purity and temperature of 30oC for maximum germination, stem length and yield.

 

Keywords: Germination; mungbeans; sprouts; stem length; yield

 

ABSTRAK

Mungbean (Vigna radiata L. Wilczek) ialah tanaman popular pulse, menghasilkan makanan kaya protein dan sisa yang kaya dengan nitrogen. Cambah Mungbean telah berkembang pada suhu yang berbeza iaitu 10, 20 dan 30°C dalam pelbagai ketulenan air 30 (air suling), 100, 400, 700 dan 1000 TDS (ppm). Selepas disimpan dalam bilik percambahan selama 72 jam, peratusan percambahan, panjang batang dan hasil komposisi proksimat telah dikenal pasti. Suhu penyimpan merupakan faktor utama manakala ketulenan air adalah faktor yang kedua. Uji kaji ini diulang kali sebanyak empat kali dan data yang diperoleh dianalisis menggunakan dua reka bentuk faktoran yang rawak. Keputusan menunjukkan bahawa kedua-dua faktor mempunyai kesan signifikan (p<0.05) untuk percambahan, panjang batang, hasil serta komposisi proksimat. Suhu 30°C dan air dengan ketulenan yang tinggi 30 TDS menghasilkan kemunculan tinggi (69%), panjang batang (3.14 cm) dan hasil (70.1 g) berbanding rawatan lain. Percambahan minimum (2.1%), panjang batang (0.11 cm) dan hasil (12.11 g) direkod dalam sampel yang disimpan pada suhu rendah 10°C dan ketulenan air dengan 1000 TDS. Benih mungbean menunjukkan keplastikan yang sangat rendah terhadap ketulenan air dan mudah terdedah kepada pencemaran air. Kesimpulannya, untuk mencambah benih mungbean, ia perlu dicambah di dalam air yang berketulenan tinggi serta suhu 30°C untuk percambahan, panjang batang dan hasil yang maksimum.

 

Kata kunci: Cambah; hasil; mungbean; panjang batang; percambahan

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*Corresponding author; email: hanif_mechanization@aup.edu.pk

 

 

 

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