Effects of pretreatment on seeds quality of adzuki bean

• Main Authors: Liao,Meng-I, 廖孟羿
• Other Authors: Chiu,Kai-Ying
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/9q7z52

碩士 === 明道大學 === 光電暨能源工程學系碩士班 === 105 === Human eating patterns change, more and more people choose to eat raw、 immediate and convenient foods, And these food production, preservation and health sectors in the occasional problem, will lead to increase in the number of food poisoning incidents. In this study, different varieties of beans seeds before after ultrasound treatment on seed vigor and further near-neutral electrolyzed water disinfection of seeds, to explore changes in the growth and the antioxidant capacity of sprouts produced. The results showed that there was no significant difference in the germination rate of Hongdou No.8 and No.9 seeds under the different pretreatment treatments, but the days of germination were obviously shortened by 2-3 days with the control group. The other in the leakage value, saponin, soluble protein and amylase enzyme activity, there are significant differences. This test shows that because of pre-treatment to solve the problem of hard beans, red beans, but also opened the membrane permeability, the rapid hydrolysis of proteins after germination.