Quality Attributes of Fresh Chickpea (Cicer arietinum) Sprouts Stored under Modified Atmospheric Packages

Abstract

Chickpea sprouts could be sold in markets in a wide range of presentations, from without any kind of packaging until “ready‐to‐eat” packages in polymeric film to attractive shrink cup or box packs. The aim of this research was to analyze and quantify the effect of two pre‐designed polymeric films package on quality loss of chickpea sprouts in modified atmospheric packaging (MAP) at constant temperature and relative humidity. Shelf life could be extended by limiting storage temperature variations and respiration rates. Weight loss, discoloration, texture and microbial changes appear to be the primary symptoms for deterioration in quality. Chickpea sprouts were packed in perforated polypropylene (PP) and low‐density polyethylene (LDPE). Samples were kept in modified atmospheric temperature at 10 ± 1C, 75% relative humidity for 7 days; using unpacked chickpea sprouts as control. Physiological weight loss, pH, hardness, ascorbic acid, seed and hypocotyl color, and yeast and mold counts were determined. The results showed that color intensity and hardness decreases during storage; physiological weight loss in PP packed chickpea sprouts was lower than 1.5%. Modified atmosphere may restrict the spoilage problems caused by molds and yeast. So it may be considered the most suitable packaging material for extending shelf life of chickpea sprouts Practical Applications Fresh chickpea sprout attract market demand due to their low calorie diet, easy digestibility, low cost and highly nutritive source of human food. Due to improper handling, processing and packaging, the shelf life of produce may be greatly reduced. Mismatch packaging reduces the produce quality in terms of shelf life, visual and microbial quality. Temperature, relative humidity and modified atmosphere help to maintain sprout quality by controlling rate of respiration improve shelf life and reduce microbial activity. The present study focused on evaluation of respiratory behaviors of chickpea sprouts by monitoring gas composition O2/CO2 inside package at 10C and 75% relative humidity normally prevail during transportation, retail and supermarket distribution and the effects of different plastic films and package weight on produce quality. The results of the study suggest that, packing fresh chickpea sprouts in polymeric package could prolong the shelf life, maintain visual quality and reduce degradation. The results could be utilized for proper design of modified atmospheric packages for seed sprouts and prove to be identity of safety and guarantee for consumers and deliver longer shelf life and better hygiene during marketing for producers.

Non-Destructive Assessment of Microstructural Changes in Kabuli Chickpeas during Storage

“…This edge enhancement visualized the changes due to spoilage inside the endosperm having the same content. In previous chickpea storage studies, the grain quality changes were investigated by destructive methods [6,40,[44][45][46][47][48][49]. This was the first attempt where a synchrotron was used to non-destructively study microstructural changes in the chickpea seed under the interaction of different storage parameters (time, moisture, and temperature).…”

Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (Vigna radiata)

“…However, germinated mung beans or sprouts are highly perishable in nature. The utmost cause of spoilage is microbial growth owing to high humidity environment (Singh et al, 2014). Even under hygienic condition, fresh sprouts have been reported to possess bacterial population around 7.99 log CFU/g which may cause serious health concern (Soylemez et al, 2001).…”

Effect of heat‐ and freeze‐drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts

“…However, despite the nutritional benefits of sprouts, their use is not always straightforward. Fresh sprouts have a low shelf‐life (3–4 days at 5 °C), which makes them highly perishable and susceptible to alteration and microbial proliferation (e.g., Escherichia coli , Salmonella enterica , Vibrio cholerae ) if not handled and stored properly . Accordingly, nutritional changes occur easily, causing a reduction of nutraceutical value and a decline in quality .…”

“…Fresh sprouts have a low shelf-life (3-4 days at 5 ∘ C), 9 which makes them highly perishable and susceptible to alteration and microbial proliferation (e.g., Escherichia coli, Salmonella enterica, Vibrio cholerae) if not handled and stored properly. 10 Accordingly, nutritional changes occur easily, causing a reduction of nutraceutical value and a decline in quality. 11 Thus processing methods that extend the shelf-life of sprouts are highly desirable, particularly for preserving nutritional and functional traits.…”