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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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