Effect of Soaking Formalin Solution on The Quality in Bean Sprout

Harirat Nimprasert, Varipat Areekul

2019

Abstract

Formaldehyde is believed to preserve several agriculture produces not only seafood but also fruits and vegetables. There are news spreading on the illegal adding this compound in bean sprout and other vegetables but no scientific document has been investigated the effect of formaldehyde on it. Therefore, this study was focused on the effect of formaldehyde on quality changes of bean sprout during chilled storage. Bean sprout were soaked in three levels (10, 100 and 500 ppm) of formaldehyde solution for 15 min, rinsed and stored at 8oC for 18 days, the samples were taken every 3 days to evaluate free and total formaldehyde content, firmness, browning index (BI) and weight loss. It was found that the higher concentration of soaking, the higher residues were significantly remained in free and total formaldehyde content (p≤0.05). However, both residuals rapidly decreased and mostly was statistically indifference within 9 days (p>0.05). After 9 days storage, the BI and weight loss were higher as increasing soaking concentration especially soaking with 500 ppm formaldehyde solution (p≤0.05). For firmness, there were insignificantly among untreated and treated samples (p>0.05). In conclusion, soaking with formaldehyde solution could not help for preserving bean sprout but speedily deteriorate of this produces.

Paper Citation

in Harvard Style

Nimprasert H. and Areekul V. (2019). Effect of Soaking Formalin Solution on The Quality in Bean Sprout. In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 227-231. DOI: 10.5220/0009981700002964

in Bibtex Style

@conference{16th afc19,
author={Harirat Nimprasert and Varipat Areekul},
title={Effect of Soaking Formalin Solution on The Quality in Bean Sprout},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={227-231},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009981700002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - Effect of Soaking Formalin Solution on The Quality in Bean Sprout
SN - 978-989-758-467-1
AU - Nimprasert H.
AU - Areekul V.
PY - 2019
SP - 227
EP - 231
DO - 10.5220/0009981700002964